Gomtang (Slow-Simmered Ox Bone Beef Soup)
Quick answer
- Total time
- 420 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Brisket goes into the pot with the ox bones for five to six hours, and that makes gomtang meatier than seolleongtang, a soup built mostly on bone.
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The broth is left unseasoned; salt and pepper come to the table separately.
Ingredients
Instructions
- 1
Soak 1 kg ox bones in cold water for 2 hours, changing water twice, then blanch in boiling water for 10 minutes to remove impurities.
- 2
Place bones, 400 g brisket, 4 L water, 1 green onion stalk, garlic, and ginger in a large pot; boil over high heat, skim foam, then reduce to medium-low.
- 3
Simmer over medium-low heat for 5 to 6 hours.
Regulate the heat to avoid a rough boil and partially cover the pot to limit evaporation from the 4000 ml of water.
- 4
After 3 hours, remove the brisket, let it cool slightly, then slice thinly against the grain.
- 5
Strain the broth through a sieve; chilling it makes the solidified fat layer easy to remove.
Reheat and bring back to a milky white boil.
- 6
Pour the hot broth into bowls and top with sliced brisket and scallion.
Divide 1 tablespoon of salt and 0.5 teaspoon of pepper for seasoning to taste.
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