Gomtang 곰탕 Recipe

Rinse and blanch

Rinse bones and beef briefly under cold running water to remove surface blood. Place marrow and leg bones in a large stockpot and add enough cold water to cover (about 2–3 cups extra if needed). Bring to a rolling boil over high heat and boil vigorously for 10 minutes to remove impurities.

After 10 minutes, carefully drain the pot and discard the blanching water. Rinse the bones and the pot to remove scum. This step produces a clearer broth.

Combine bones and aromatics

Return the blanched bones to the cleaned stockpot. Add the brisket (or chuck) and any optional shank/short ribs. Add 6 cups cold water, halved onion, sliced ginger, whole garlic cloves, and knotted green onion stalks. Do not add fine salt yet.

Bring to a gentle simmer over medium-high heat. Once it reaches a simmer, reduce heat to low so the surface barely moves (small bubbles). Skim any foam or fat that rises in the first 30–40 minutes with a ladle for a cleaner broth.

Maintain a low simmer, partially covered, for 3 to 4 hours. Check occasionally and add a little boiling water if the liquid level drops below the bones. The long gentle simmer extracts collagen and creates a rich mouthfeel while keeping the broth fairly light in color.

After 3–4 hours, test the brisket for tenderness. When tender, remove the brisket and set aside on a cutting board. Continue simmering the bones another 30–60 minutes if you want deeper flavor and a slightly richer broth.

When you are satisfied with flavor, strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl to remove solids and aromatics. Press gently on solids to extract liquid, then discard solids (bones, onion, ginger, garlic).

Skim any excess fat from the top with a spoon. If you prefer an ultra-clear broth, let the strained broth rest in the refrigerator for 30 minutes and remove solidified fat from the surface.

Slice the cooked brisket thinly against the grain. Return a few slices to the broth to warm, or serve the slices alongside bowls for diners to add as they like.

Season the broth with coarse sea salt (start with about 2 tsp), taste, and adjust with more salt or white pepper as desired. Keep in mind accompaniments (rice, saeujeot) will add saltiness at the table.

Ladle hot broth into individual bowls. Add a few slices of sliced brisket into each bowl. Garnish with sliced green onion and a light grind of white pepper.

Serve with a bowl of steamed short-grain rice on the side. Provide small dishes of saeujeot (fermented salted shrimp) or soy sauce, extra salt, and white pepper for diners to season their bowls.

Enjoy immediately. Leftover broth keeps in the refrigerator for up to 3 days or freeze for up to 3 months.