There’s something about fresh hot broth that just brings comfort, even just by looking at the steam rising from the surface? Can anyone relate?? For this recipe, you will be swept away by this nourishing and comforting soup that will keep you totally satisfied. Follow these easy steps for the Gomtang “Gold” that can be made fresh from your own home and good to the last drop!!
what is gomtang?
Gomtang is a traditional Korean soup that was even enjoyed by the royal courts. It is typically a clear beef soup made by boiling different cuts of beef: ribs, ox tail, brisket to name a few. For this version, beef bones plus meat will be used to beef up the flavors!
why is this soup called gomtang “gold”?
The reason why I called this Gomtang “Gold” is because gomtang is like a precious soup that is very beneficial to our body! If you think about all the effort that goes into making this soup, it is truly gold medal worthy!! I think we all need this “gold” soup here and there!!
what kind of bones should i use?
There are different types of bones you can purchase, but for me, I tend to purchase the beef bone marrow or knuckles, whichever is on sale. lol. You can even boil these up to 24hours!! But for this soup, the cooking time has been shortened.
Why do you have to add extra meat?
Although this is a bone soup base, if you want to have some meat in your soup, you are going to have to add some type of meat into the broth and boil it together. You can use either the flank or brisket meat, or any type of lean meat. These are affordable meat that can get tender after being boiled. For this recipe, flank meat was used.
why do you have to soak and parboil the bones?
This method is very common in Asian cuisines. This method will help get the blood out of the bones and remove impurities. Otherwise you will see a lot of scum floating around top of your soup. This method also helps with flavoring, taking away the bitterness.
Gomtang Gold/Korean Beef Bone Soup
- 2 lb beef marrow or knuckles
- 1.2 lb flank steak
- 2 gallon water
- 15 clove garlic
- 1 Chinese Scallion Root, Large 4-5" white part only
- ¼ tsp black peppercorn whole
- 1 ginger, sliced thumb size
- 1 tsp sea salt
- ⅛ tsp black pepper
- 1 tsp sesame seeds
- 3 Tbsp scallion chopped
- 1 Tbsp sesame oil
- ¼ tsp garlic powder
- chopped scallions
- white egg part, whisked & pan fried
- egg yolk, whisked & pan fried
- sesame seeds
- sea salt & pepper
- Wash and soak bones in cold water for 5-6hours. Rinse and Parboil for 6min. Rinse and drain.
- In a big stock pot, add 2 gallons of water and bones. Bring to boil and medium heat simmer for about 3 hours. Skim all the fat floating on top of the broth.
- Meanwhile submerge and soak flank steak in cold water for about an hour. Rinse and pat dry.
- Into the stock pot, add flank steak, garlic, Chinese scallion, ginger, and peppercorn. Close lid. Bring to boil then med heat simmer for about an hour, or until fork can easily pierce the meat. Skim all the fat floating on top of the broth and discard. Turn off heat.
- Meanwhile, make meat marinade, set aside.
- Take out flank steak and let it cool. Cut into big chunks then shred with hand. Add the meat and meat marinade into a bowl and toss them together for 1-2min. Taste and add more as needed.
- Pour broth into a large soup bowl and add marinated meat. Can also garnish with fried egg strips, scallions. Serve with hot sticky rice and sea salt on the side.
- **Bones can be discarded or can be reboiled 2 more times to produce additional broth. Just add water and boil similar method as above.