Gomtang is a traditional Korean soup and the name refers to the "extensive boiling" in the recipe of the 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.
1 kg bone marrow (see Note)
1 kg beef bone feet (see Note)
800 g brisket (brisket is a cut of meat from the breast or lower chest of beef) (see Note)
chopped green onions, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 5 hours
Place 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, rinse and clean 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.
Ask your butcher for each individual item