Gomtang (Beef Bone Soup)
Gomtang is slow-simmered with beef bones and meat for deep flavor. The milky broth is rich, savory, and comforting.
Instructions
- 1
Soak 1kg ox bones in cold water 2 hours to remove blood, then blanch 10 minutes to clean.
- 2
Place bones, 400g brisket, 4L water, 1 green onion, garlic, and ginger in a large pot. Bring to a boil.
- 3
Skim foam, reduce to medium-low, and simmer 5-6 hours. Top up water as it evaporates.
- 4
Remove brisket after 3 hours, let cool slightly, and slice thinly against the grain.
- 5
Strain broth, skim fat, and bring back to a boil for a clean milky finish.
- 6
Serve rice in a bowl with hot broth, top with sliced brisket and green onion. Season individually with salt.
Tips
Nutrition (per serving)
Adjust Servings
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