QiMeal
Gomtang
Gomtang · ready in 4 h 15 min · 4 servings · 499 kcal per serving · medium · 7 ingredients
Gomtang is a Korean beef soup with clear, deeply savory broth, tender brisket, soft radish, and green onion served simply at the table.
- Prep
- 45 min
- Cook
- 3 h 30 min
- Total
- 4 h 15 min
- Serves
- 4
- kcal
- 499
- Difficulty
- medium
Ingredients · 4 servings
- 1500 gBeef bone, rinsed
- 600 gBrisket, whole piece
- 3000 mlWater, cold
- 400 gKorean radish, peeled in large chunks
- 60 gGreen onion, thinly sliced (to serve)
- 10 gSalt
- 2 gBlack pepper, freshly ground
Equipment
stovetop, stockpot, knife, cutting board, colander, ladle, tongs, large bowl, skewer, fine strainer, serving bowl
Instructions
- Mise en place
Gather bones, brisket, radish, green onion, salt, pepper, water, a stockpot, knife, board, colander, ladle, and tongs. · 5 min
What to look for: All ingredients and tools are measured and ready.
- Soak the beef
Soak bones and brisket in cold water for 30 minutes, changing the water once to draw out blood for a clean tasting broth. · 30 min
What to look for: Water turns pink and the beef looks cleaner.
- Blanch and rinse
Boil bones and brisket in fresh water for 10 minutes, then drain and rinse the pot, bones, and meat under running water. · 10 min
What to look for: Gray foam rises and the surfaces look clean after rinsing.
- Simmer the bones
Return bones to the pot with 3000 ml water, bring to a boil, skim foam, then lower to a gentle simmer for 2 hours. · 2 h
What to look for: Broth bubbles gently and looks clearer as foam is skimmed away.
- Cook brisket radish
Add brisket and radish, keep the soup barely bubbling, and cook until the brisket is tender enough to pierce easily. · 1 h 15 min
When it is done: Brisket pierces easily and reaches at least 63°C / 145°F in the center.
- Slice the brisket
Lift out brisket and radish, slice the meat across the grain, cut radish into thick pieces, and strain the broth if desired. · 10 min
What to look for: Meat slices neatly and radish holds soft edges.
- Season the broth
Season the hot broth with salt and black pepper, return sliced brisket and radish, and warm for 5 minutes without boiling hard. · 5 min
What to look for: Broth stays clear and the sliced beef is heated through.
- Serve with scallion
Serve broth, brisket, and radish in deep bowls, scatter green onion on top, and offer extra salt at the table. · 3 min
What to look for: Bowls are steaming with green onion floating on top.
Nutrition (per serving)
| kcal | 499 |
|---|---|
| Protein | 38 g |
| Carbohydrates | 5 g |
| of which sugars | 3 g |
| Fat | 34 g |
| of which saturated | 13 g |
| Fibre | 2 g |
| Sodium | 1118 mg |
Nutri-ScoreC
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 3 months
- Reheat gently in a covered pot until steaming hot and the brisket reaches 74°C / 165°F.
Ingredient substitutions
Beef bone
- Beef neck bone: Use meaty beef neck bone when mixed soup bones are unavailable.
Brisket
- Beef shank: Beef shank gives a more gelatin rich texture and remains traditional for long simmered Korean soups.
Water
- Filtered water: Filtered water keeps the broth clean tasting.
Korean radish
- Daikon radish: Daikon is milder and slightly less sweet but works well in the broth.
Green onion
- Scallion: Scallion is the same culinary garnish used for this soup.
Salt
- Soy sauce: Use only if a darker, more seasoned broth is acceptable.
