Gomtang is a rich and hearty Korean beef bone soup that’s traditionally made by simmering beef bones for several hours to extract all the collagen and marrow, resulting in a milky, flavorful broth. The long cooking time ensures a deep, umami-packed soup that’s both comforting and nourishing. Often served with thinly sliced beef, noodles, and sometimes a sprinkle of salt and pepper, Gomtang is the epitome of Korean comfort food. It is commonly enjoyed as a restorative dish or a family meal, and it’s often paired with a bowl of steamed rice.
Ingredients:
- 2-3 lbs beef bones (such as oxtail, brisket, or marrow bones)
- 1 lb beef shank or short ribs (optional, for added meat)
- 12 cups water (or enough to cover the bones)
- 1 onion (peeled and halved)
- 6-7 cloves garlic (peeled)
- 2-inch piece of ginger (peeled and sliced)
- 2 tablespoons sesame oil
- 1 tablespoon salt (more to taste)
- 1/2 teaspoon black pepper (more to taste)
- 1 tablespoon soy sauce (optional, for additional seasoning)
- Fresh green onions (for garnish)
- Steamed rice (for serving)
Directions:
- Prepare the bones:
- Place the beef bones in a large stockpot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the bones from the pot and rinse them under cold running water to remove any impurities.
- Simmer the broth:
- Return the cleaned bones to the stockpot, adding 12 cups of fresh water (or enough to cover the bones). Add the onion, garlic, and ginger. Bring to a boil over high heat, then reduce the heat to low and let the broth simmer gently for 4-6 hours. During this time, skim off any foam or impurities that float to the surface.
- Optional meat:
- If using additional beef (shank or short ribs), add it to the pot during the simmering process. This will add more flavor and meat to the soup.
- Strain the broth:
- Once the broth has cooked down and become rich and milky in appearance, remove the pot from the heat. Use a fine mesh strainer to strain the broth into another large pot, discarding the bones, vegetables, and any solids. If desired, you can shred the cooked beef shank or short ribs to add back into the soup.
- Season the soup:
- Return the strained broth to the pot. Season with sesame oil, salt, and black pepper to taste. If you’d like to deepen the flavor, you can also add a tablespoon of soy sauce.
- Serve:
- To serve, ladle the hot broth into individual bowls. You can add some of the shredded beef (if used), a scoop of steamed rice, and garnish with fresh green onions. Some people also like to add a side of kimchi for extra flavor.
Optional additions:
- Thinly sliced daikon radish or noodles can be added to the soup for extra texture and flavor.
Enjoy this traditional Korean Gomtang, a delicious and hearty dish that’s perfect for cold days or when you need a comforting, soul-soothing meal!
