Kom Tang Korean Beef Stock 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.

KOM TANG (KOREAN BEEF STOCK SOUP)

Kom Tang (Korean Beef Stock Soup) image

This basic Korean boiled soup is, according to Koreans, good for keeping you young and healthy. Full of vitamins and calcium, Kom Tang is great food after surgery or for pregnant woman. Normally used with Korean radish, daikon is easier to find. Feel free to use any pasta.

Provided by Member 610488

Categories Stocks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/3 lbs boneless beef cubes
1 daikon radish, cut in half without top
1 large green onion
5 garlic cloves, minced
1/4 lb precooked Chinese egg noodles
salt & freshly ground black pepper, to taste

Steps:

In a large dutch oven, add 8 cups cold water, the beef cubes and the radish. Bring to a boil and then simmer for 1 hour until meat is very tender.
Remove meat and radish from the broth and skim off excess fat that has floated on the surface of the broth. Slice the meat into thin slices, cutting against the grain. Slice the radish into slices 1/4 inch thick.
Add the meat, radish and garlic to the broth. Bring back to a boil. Add noodles to broth.
Cut green onion into rings. Check seasoning and garnish with green onions.

Nutrition Facts : Calories 1155.1, Fat 109, SaturatedFat 45.1, Cholesterol 174.2, Sodium 64.8, Carbohydrate 25.5, Fiber 2.5, Sugar 2.8, Protein 17.4

KOREAN BEEF NOODLE SOUP

Korean Beef Noodle Soup image

This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.

Provided by Anita Lo

Categories main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 1/2 pounds beef brisket, preferably fatty
kosher salt
Freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon sugar
2 cloves garlic, finely chopped
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 small onion, sliced
3 cloves garlic, finely chopped
2 tablespoons Korean red pepper flakes (gochugaru), found in Asian specialty markets or online
8 cups water
8 dried anchovies (iriko), or substitute with extra fish sauce, to taste
1 sheet kombu, edible seaweed found at Asian specialty markets, Whole Foods or online. Rinse first
3 scallions, white parts only, halved lengthwise
3 tablespoons fish sauce
2 tablespoons soy sauce
sugar
kosher salt
Freshly ground black pepper
1 medium daikon radish, sliced
1 medium zucchini, sliced
2 packages frozen udon noodles, about 1 pound
1/2 cup scallions, green parts only, thinly sliced

Steps:

Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.

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