Gomtang

Beef bones simmer for hours until the broth turns milky-white, rich, and deeply soothing. Served over rice with tender beef, it is Korea's ultimate comfort soup. Gomtang rewards patience like nothing else.

Prep time

2 hrs 20 mins

Cook time

5 hrs

Total time

7 hrs 20 mins

Servings

6 servings

Calories

450

Ingredients

• 1kg beef bones (marrow and knuckle)
• 500g beef brisket
• 4 liters cold water
• 2 spring onions, halved
• 10g ginger, sliced
• 300g cooked short-grain rice, to serve
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon toasted sesame oil (optional)
• 2 spring onions, finely chopped, to garnish

Instructions

1. Soak the beef bones in cold water for 2 hours, changing the water once, to draw out impurities and keep the broth clear.
2. Blanch the bones in boiling water for 10 minutes, drain, and rinse them clean — this is the secret to a clean, milky broth.
3. Return the bones to the pot with the brisket, spring onions, ginger, and 4 liters of cold water.
4. Bring to a vigorous boil, then keep it at a strong rolling boil for 5 hours, topping up with boiling water as needed.
5. Remove the brisket after 2 hours once tender; slice it thinly and set aside.
6. Strain the broth, return it to the pot, and season simply with salt.
7. Place rice in deep bowls, top with sliced brisket, and ladle over the steaming broth.
8. Finish with sesame oil, chopped spring onions, and plenty of black pepper at the table.

Pro tips

• Season at the bowl, not the pot — Korean tradition seasons each serving to taste.
• The harder the boil, the milkier the broth, so do not be shy.
• Skim regularly in the first hour for a clean, sweet flavor.
• A slow cooker on low for 10 hours makes this nearly effortless.

Frequently asked questions