Beef bone soup recipe (gomtang)
- Cuisine: Korean
- Prep Time: 5 hr(s)
- Cook Time: 7 hr(s)
- Serves 6
Gomtang is a traditional Korean soup and the name refers to the "extensive boiling" of bone marrow, brisket and beef bone to create a hearty and tasty dish. It's best eaten with radish kimchi (kaktugi), and rice can be included in the soup or served separately.
Ingredients1 kg bone marrow*
1 kg beef bone feet *
800g brisket (brisket is a cut of meat from the breast or lower chest of beef)*
Chopped green onions, to garnish
*Ask your butcher for each individual item
PreparationPlace the bone marrow, beef bone feet and brisket in a large pot. Cover with cold water and set aside for 5 hours. (This ensures all excess blood is extracted out of the bone and meat.) Drain. Set aside the marrow, feet and brisket until required.
Heat 6 litres of cold water in a large pot over high heat. Bring to the boil. Add the marrow, feet and brisket and cook for 10 minutes. Drain and rinse under cold running water.
Return the bone marrow to the pot. Top with the beef bone feet. Cover with water and bring to the boil. Cook for a further 10-15 minutes. Reduce heat to medium and cook for a further 5 hours.
Dry the brisket. Bring water to the boil. Add the brisket and cook for a further 2 hours.
Cut the brisket into pieces. Season with salt and pepper. Top with green onion to serve.
Photography by Seok Jeong Min.
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