Naju Gomtang (Naju Clear Brisket Beef Soup)
Naju-gomtang is a traditional beef soup from Naju in Korea's Jeolla Province, renowned for its clear yet profoundly savory broth. Beef brisket and shank are simmered together at a gentle, sustained heat for at least two hours - never a hard boil, which would cloud the liquid. The extended low simmer draws collagen and flavor from the connective tissue, producing a broth that appears light but coats the palate with rich, beefy depth. The meat is removed, shredded or thinly sliced, and returned to the strained broth. Seasoning is minimal - soup soy sauce and salt - because the entire point is the pure, unadorned taste of long-simmered beef. Sliced green onion and a crack of black pepper go on just before serving, adding brightness without complicating the broth.
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Instructions
- 1
Soak brisket and shank in cold water for 30 minutes to remove blood.
- 2
Boil the beef in fresh water for 5 minutes after it comes to a boil, then discard the first blanching water.
- 3
Add fresh water, green onion, and garlic, then simmer gently for about 2 hours.
- 4
Remove beef, cool slightly, then shred or slice thinly.
- 5
Strain the broth, season with soup soy sauce and salt, return beef, and simmer 10 more minutes.
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