Gomtang Korean Beef Soup Recipes

GOMTANG AKA KOREAN BEEF BONE SOUP

Gomtang aka Korean Beef Bone Soup image

The life-healing, good-for-you soup from my Korean American childhood. Gomtang (aka Korean Beef Bone Soup) will cure all your ailments in one delicious bowl!

Provided by thesubversivetable

Categories Soup

Number Of Ingredients 6

Ingredients

3 lbs frozen beef bones (marrow)
2 lbs frozen beef kneecaps
2 lbs frozen beef tendon
2 large onions ((peeled but kept intact for easier removal))
20 cups cold water
1 1/2 Tbsp salt ((I use sea salt; season to taste if you like it less salty))

Steps:

Cover bones in cold water, just enough to cover, and let sit for 1 hour. Blood and fat particles will leach out. Drain the bloody water and rinse the bones under cold running water.
Now it's time to parboil the bones. Cover with cold water (again), just enough to cover. Bring to a boil and vigorously boil for 5 minutes. Scum and other impurities will rise to the surface.
Drain the pot. Wash the pot thoroughly with soap and water. Then wash the bones with cold water, one by one, until the bones look clean. Place clean bones into the clean soup pot.
Add 20 cups of cold water, and 2 large, peeled onions to the clean soup pot and clean, parboiled beef bones. Cover and bring to a boil, then lower heat to a vigorous simmer. This is not a roiling boil with big bubbles breaking at the surface; this is a vigorous simmer with lots of small bubbles popping up all over.
After 3 hours of vigorous simmering (covered), add beef tendon and simmer until soft, about 1 more hour (covered). Depending on the thickness of the tendon, this can take longer so poke with a chopstick to check for tenderness. The tendon should be soft enough so that there's some resistance, but not too much.
After a total of 4 hours cooking time (3 hrs for the bones, 1 more hour with added tendon), the soup should look milky. Discard onion and beef bones. Remove beef tendon and slice into bite-sized pieces when cool enough to handle. Add tendon back into the soup pot.
If possible, refrigerate overnight. This will allow the fat to harden. The next day, remove the hardened fat and discard. (This is an optional step but will result in a less fatty soup.)
Season soup with salt. Then serve with a generous amount of chopped green onion, freshly cracked black pepper, and additional salt for people to add at the table. Rice and kimchi make perfect accompaniments.

GOMTANG (KOREAN BEEF SOUP)

Gomtang (Korean Beef Soup) image

The magic of this soup is the Korean Radish called Mu. I'm lucky, there is a big Korean community in LA and the surrounding area so I don't have to go too far to find it but try Asian markets in your area. In the west we think of radish as a very strong tasting vegetable but Korean White radish is very mild and once cooked in soup I challenge a westerner to even identify the big white chunks of vegetable in the soup as radish. It looks and has the substance of potato but only has 5g of carbohydrates and 2g of fiber for 3 net carbs per cup!

Provided by themadp

Categories Clear Soup

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb beef brisket
1 gallon water
1 korean radish
1 cup of chopped green onion
2 garlic cloves
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds

Steps:

Cut beef and radish into chunks.
Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
Put the beef in one and the radish in the other and marinade for at least an hour.
Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
1 hour later add the contents of the other bag.
Slow cook for 3-4 hours and it's done.

Nutrition Facts : Calories 122.8, Fat 6.8, SaturatedFat 1.8, Cholesterol 35.1, Sodium 729.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.4, Protein 13.1

GOMTANG (KOREAN BEEF SOUP)

GOMTANG (KOREAN BEEF SOUP) image

Categories Soup/Stew Beef Low Carb Quick & Easy Lunch

Yield 8 bowls

Number Of Ingredients 10

Ingredients

1 pound brisket, flank or ox tail
1 gallon water (16 cups)
1 Korean white radish (should give 3-4 cups when diced)
1 cup of chopped green onions (spring onions)
2 cloves of garlic
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds

Steps:

Cut beef and radish into chunks Make a marinade with the other ingredients and divide it evenly into two Ziploc bags. Put the beef in one and the radish in the other and marinade for at least an hour. Add the water (hot) and the contents of the beef bag to the water in the slow cooker. 1 hour later add the contents of the other bag Slow cook for 3-4 hours and it's done.

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