📝 About This Recipe
Gomtang is a testament to the beauty of slow-simmered patience, featuring a crystal-clear, deeply savory broth made from noble cuts of beef and aromatics. Unlike Seolleongtang, which is milky and bone-heavy, Gomtang focuses on a rich, golden transparency that highlights the pure essence of the meat. It is the ultimate Korean comfort food, believed to restore vitality and warm the soul during the coldest winter months.
🥗 Ingredients
The Meat and Bones
- 1.5 lbs Beef Brisket (trimmed of excess fat)
- 1 lb Beef Shank (cut into large chunks)
- 2 lbs Beef Oxtail or Neck Bones (rinsed thoroughly)
The Aromatics (For the Pot)
- 1 lb Korean Large Radish (Mu) (peeled and left in large chunks)
- 1 large Yellow Onion (halved)
- 10-12 pieces Garlic Cloves (whole)
- 2 inches Ginger (sliced into coins)
- 4-5 stalks Green Onions (white parts only for the broth)
- 24 cups Water (filtered is best)
For Serving and Garnish
- 1 bunch Green Onions (finely chopped)
- to taste Sea Salt (served on the side)
- to taste Black Pepper (freshly cracked)
- 6 bowls Cooked Short-Grain White Rice (hot)
- 4 oz Korean Glass Noodles (Dangmyeon) (soaked in warm water for 30 mins)
👨🍳 Instructions
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1
Submerge the brisket, shank, and bones in a large bowl of cold water for at least 1 hour (ideally 2) to draw out the blood, which ensures a clear broth. Change the water twice during this process.
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2
Place the soaked meats and bones in a large stockpot and cover with fresh water. Bring to a rolling boil for 10 minutes. This 'parboiling' releases impurities and grey foam.
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3
Drain the pot completely and discard the boiling water. Rinse each piece of meat and bone under cold running water to remove any clinging scum. Scrub the pot clean.
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4
Return the cleaned meat and bones to the pot. Add 24 cups of fresh filtered water, the onion halves, garlic, ginger, and the white parts of the green onions.
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5
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and skim off any foam that rises to the surface with a fine mesh skimmer.
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6
Simmer uncovered for the first 30 minutes to allow any remaining gamey odors to evaporate, then cover partially with a lid.
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7
After 1.5 hours of simmering, add the large chunks of Korean radish to the pot. Continue simmering.
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8
After a total of 2.5 to 3 hours, check the brisket and shank. They should be tender but not falling apart. Remove the meat and the radish from the pot. Leave the bones to continue simmering for another 2-3 hours to extract maximum flavor.
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9
Let the removed meat cool slightly, then slice into thin, bite-sized pieces. Slice the cooked radish into thin squares. Store them in a container with a splash of broth to keep them moist.
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10
Once the broth has finished its long simmer (5-6 hours total), remove the bones and discard the spent aromatics (onion, garlic, ginger). Strain the broth through a cheesecloth-lined sieve for a pristine, clear finish.
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11
If time allows, refrigerate the broth overnight and skim off the solidified fat from the surface the next morning for a very clean taste.
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12
To serve, boil the soaked glass noodles in a separate pot of water for 3-4 minutes until translucent, then drain.
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13
Reheat the broth to a rolling boil. Place a portion of rice and noodles in a deep bowl, top with the sliced meat and radish, and ladle the piping hot broth over everything.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a violent, rolling boil after the initial parboil; a gentle simmer prevents the fat from emulsifying and turning the soup cloudy. Always season with salt and pepper at the table, not in the pot, as this allows each diner to customize the intensity to their preference. If you cannot find Korean radish (Mu), Daikon is a suitable substitute, though Mu is denser and sweeter. Soaking the meat in cold water beforehand is the most critical step for removing the 'bloody' taste and achieving a professional-grade clarity. Leftover broth freezes beautifully for up to 3 months—it's like having liquid gold in your freezer.
🍽️ Serving Suggestions
Serve with Kkakdugi (fermented radish kimchi), as the crunchy texture and spicy acidity perfectly cut through the richness of the beef. A side of spicy seasoned chives (Buchu-muchim) adds a fresh, vibrant bite to the meal. Provide a small dish of soy sauce mixed with a little vinegar, sugar, and wasabi for dipping the sliced brisket and shank. Pair with a chilled glass of Barley Tea (Boricha) to cleanse the palate between spoonfuls. Traditionally enjoyed with a bowl of hot purple rice (heukmi-bap) for added nuttiness.