Best 2 Gomtang Korean Beef Soup Recipes
Gomtang (곰탕), Korean beef bone soup, is a traditional Korean soup made with beef bones, brisket, and vegetables. It is a hearty and flavorful soup that is often served with rice, noodles, or dumplings. Gomtang is a popular dish in Korea and is often served as a special occasion meal. There are many different recipes for gomtang, but the basic ingredients are always the same: beef bones, brisket, vegetables, and water. The soup is typically simmered for several hours, until the meat is tender and the broth is rich and flavorful. Some common vegetables used in gomtang include green onions, garlic, ginger, and radish. The soup is often seasoned with salt, pepper, and gochujang (Korean chili paste).
This article provides three different recipes for gomtang:
* **Classic Gomtang**: This recipe is a traditional Korean gomtang made with beef bones, brisket, and vegetables.
* **Spicy Gomtang**: This recipe is a variation on the classic gomtang that adds some heat with the addition of gochujang (Korean chili paste).
* **Oxtail Gomtang**: This recipe uses oxtail instead of beef bones and brisket. Oxtail gomtang is a popular variation on the classic dish that is known for its rich flavor.
All three of these recipes are easy to follow and make a delicious and hearty soup that is perfect for a cold winter day.
GOMTANG (KOREAN BEEF SOUP)
The magic of this soup is the Korean Radish called Mu. I'm lucky, there is a big Korean community in LA and the surrounding area so I don't have to go too far to find it but try Asian markets in your area. In the west we think of radish as a very strong tasting vegetable but Korean White radish is very mild and once cooked in soup I challenge a westerner to even identify the big white chunks of vegetable in the soup as radish. It looks and has the substance of potato but only has 5g of carbohydrates and 2g of fiber for 3 net carbs per cup!
Provided by themadp
Categories Clear Soup
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef and radish into chunks.
- Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
- Put the beef in one and the radish in the other and marinade for at least an hour.
- Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
- 1 hour later add the contents of the other bag.
- Slow cook for 3-4 hours and it's done.
Nutrition Facts : Calories 122.8, Fat 6.8, SaturatedFat 1.8, Cholesterol 35.1, Sodium 729.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.4, Protein 13.1
GOMTANG AKA KOREAN BEEF BONE SOUP
The life-healing, good-for-you soup from my Korean American childhood. Gomtang (aka Korean Beef Bone Soup) will cure all your ailments in one delicious bowl!
Provided by thesubversivetable
Categories Soup
Number Of Ingredients 6
Steps:
- Cover bones in cold water, just enough to cover, and let sit for 1 hour. Blood and fat particles will leach out. Drain the bloody water and rinse the bones under cold running water.
- Now it's time to parboil the bones. Cover with cold water (again), just enough to cover. Bring to a boil and vigorously boil for 5 minutes. Scum and other impurities will rise to the surface.
- Drain the pot. Wash the pot thoroughly with soap and water. Then wash the bones with cold water, one by one, until the bones look clean. Place clean bones into the clean soup pot.
- Add 20 cups of cold water, and 2 large, peeled onions to the clean soup pot and clean, parboiled beef bones. Cover and bring to a boil, then lower heat to a vigorous simmer. This is not a roiling boil with big bubbles breaking at the surface; this is a vigorous simmer with lots of small bubbles popping up all over.
- After 3 hours of vigorous simmering (covered), add beef tendon and simmer until soft, about 1 more hour (covered). Depending on the thickness of the tendon, this can take longer so poke with a chopstick to check for tenderness. The tendon should be soft enough so that there's some resistance, but not too much.
- After a total of 4 hours cooking time (3 hrs for the bones, 1 more hour with added tendon), the soup should look milky. Discard onion and beef bones. Remove beef tendon and slice into bite-sized pieces when cool enough to handle. Add tendon back into the soup pot.
- If possible, refrigerate overnight. This will allow the fat to harden. The next day, remove the hardened fat and discard. (This is an optional step but will result in a less fatty soup.)
- Season soup with salt. Then serve with a generous amount of chopped green onion, freshly cracked black pepper, and additional salt for people to add at the table. Rice and kimchi make perfect accompaniments.
Tips
- Use high-quality beef: The quality of the beef you use will greatly impact the flavor of the soup. Look for beef that is well-marbled and has a deep red color.
- Soak the beef bones in cold water: This will help to remove any impurities and blood from the bones.
- Blanch the beef bones: This will help to further remove any impurities and also help to improve the flavor of the soup.
- Use a variety of vegetables: The vegetables in gomtang provide flavor, texture, and nutrients. Some common vegetables used in gomtang include daikon radish, carrots, onions, and green onions.
- Season the soup to taste: Gomtang is typically seasoned with salt and pepper, but you can also add other seasonings to taste, such as garlic, ginger, or red pepper flakes.
Conclusion
Gomtang is a hearty and flavorful Korean beef soup that is perfect for a cold winter day. It is made with beef bones, beef brisket, and a variety of vegetables. The soup is typically seasoned with salt and pepper, but you can also add other seasonings to taste. Gomtang is a delicious and nutritious soup that is sure to please everyone at your table.
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