Beef Brisket Gomtang (Bone Broth Soup)
A big pot of gomtang in winter is comforting. Ox bones are simmered for hours into a milky broth, then beef brisket is added for a deep, rich Korean soup.
Ingredients
Ingredients
- Korean beef leg bones1.2 kg
- Assorted beef bones1.2 kg
- Beef brisket600 g
- Water3-4× the weight of bones
- Green onion (large)1/2 handful
Seasoning
- SaltTo taste
- Black pepperTo taste
Directions
- 1
Soak the beef leg bones and assorted bones in water for 2-3 hours to draw out the blood, then cover with a little water, bring to a rolling boil once, and rinse under cold water.
- 2
Add water about 3-4 times the weight of the bones, bring to a boil over high heat, then lower to medium-low and simmer for about 4 hours.
- 3
Repeat step 2 three times. Pour each batch of broth into a stainless steel pot, let it cool, and skim off the fat that rises to the top.
- 4
When simmering the bones for the third time, add the blocks of brisket or shank (soaked in water to remove blood) to the pot about 2 hours before it finishes.
- 5
Combine all three batches of broth, bring to a boil once more, then ladle the broth into bowls, top with the sliced meat, and season with salt, pepper, and green onion to taste.
Tips
Draw out the blood from the bones thoroughly so the broth doesn't have a gamey smell.