GOM TANG

Thick Beef Bone Soup

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SIMMERED BONE AND MEAT, ALL-IN-ONE

Gom-tang (thick beef bone soup) is representative of Korean soup dishes along with Seolleong-tang (ox bone soup). It combines

the flavors of beef bone stock and boiled beef. Gomtang nourishes the body and soul with its high protein and calcium content.

THE 125 TRADITIONAL BEEF CUTS

The more cuts of beef used, the more savory the taste of Gomtang. This is because the subtly different flavors of each cut fuse to produce a complex taste. Koreans are unrivalled when it comes to butchering the animal into intricate cuts. There are over 125 named cuts of beef such as Geollang, Gogeori, Godeulgae, Gonjasoni, Kkuri, Dadae, Dalgisal, Daejeopsal, Doraemokjeong, Dungdeongi, Ddeokshim, Manhabatang, Manhwa, Myeokmire, Balchae, Saechang, etc. This is a larger number compared to that of other countries, such as the Bodi tribe in East Africa which has 40 cuts, or the UK which has 25. The Koreans do not let any part of the animal go to waste: they even used to scrape off the gums for cooking!

‘GOM’ MEANS ‘SLOW SIMMER’

This thick soup, cooked by boiling down a meat broth over an extended period, is an excellent and nourishing dish with a wide variety of nutrients. As an easily digestible health food, it contains an anti-aging effect and is helpful for recovering from fatigue and preventing anemia

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RECIPE

Ingredients

500g Beef Bone, 300g Brisket, 10L Water, 2 Green Onions, 6 Cloves Garlic,

Soy Sauce ½Cup, Salt And Pepper Powder.

Meat Seasoning

4T Soy Sauce, 1T Chopped Green Onion, 1T Minced Garlic, Pepper Powder

Sauce

2T Soy Sauce, 3T Water, 4T Chopped Green Peppers, 1T Minced Garlic,

1T Vinegar, 1T Red Pepper Powder, 1T Sugar.

How to make it

1. Soak the bones in cold water for 2 hours to drain the blood. For brisket,

   soak in cold water for 20 minutes to drain the blood.

2. Place the bones in a pot, cover with water, boil over high heat, discard the

   water when it boils, add cold water, and simmer over low heat until a clear

   broth forms.

3. Once the broth is clear, transfer it to another bowl, add cold water, and

   repeat the boiling process about 3 times, then combine all the broths.

4. Add the brisket, leeks, and garlic to the bone broth and simmer over medium

   heat for 50 minutes. Stir and chop the brisket and add it to the meat

   marinade.

5. Add the seasoned brisket to the bone broth and simmer over medium

   heat for 20 minutes, then season with soy sauce and salt. Serve the beef

   soup in bowls with the marinade, salt, and pepper to taste.