에 대해 Gomtang
Ox bone soup — milky white broth, slow-simmered
How to Make Gomtang (Traditional & Healthy Version)
Gomtang is a beloved traditional Korean beef bone soup, celebrated for its rich, milky broth and subtle, comforting flavors. Originating from Korea’s culinary heritage, Gomtang has been enjoyed for generations, especially in the colder months or as a restorative meal. The name 'gomtang' comes from the Korean words 'gom' (to boil for a long time) and 'tang' (soup), which perfectly describes the essence of this dish—slow-simmered beef bones and brisket create a deeply nourishing soup packed with natural nutrients. This classic Korean soup is known for its clear yet hearty taste, making it a wholesome choice for those seeking a healthy, protein-rich meal. Gomtang is typically served with a bowl of rice (bap), a variety of banchan (side dishes), and often accompanied by kimchi or other fermented vegetables, which add a tangy contrast and boost the meal's probiotic content. Its mild flavor profile makes it popular across all age groups and a staple in Korean households. Not only is Gomtang filling and nutritious, but it also provides a comforting connection to Korea’s rich food culture and communal dining traditions.
재료(1 large bowl (with rice) per person 기준)
- 300g Beef brisket (chadolbagi or yangji) (Preferably grass-fed)
- 400g Beef marrow bones (Sogolpyeonkkari)
- 2.5 liters Water (Filtered)
- 1/2 medium Korean radish (mu) (Peeled and cut into chunks)
- 6 Garlic cloves (Smashed)
- 2 stalks Green onion (Chopped, plus extra for garnish)
- To taste Salt (Sea salt preferred)
- To taste Black pepper (Freshly ground)
- 2 bowls Cooked short-grain rice (bap) (For serving)
- As desired Kkakdugi or baechu kimchi (For banchan) - 선택 사항
조리 방법
- 1
Soak the beef bones in cold water for at least 1 hour to remove excess blood. Change the water once or twice for a clearer broth.
1 hour
Soaking helps produce a cleaner, less cloudy soup.
- 2
Blanch the bones in boiling water for 5 minutes. Drain and rinse under cold water to remove impurities.
10 minutes
This step is crucial for a clean-tasting broth.
- 3
Add the bones, brisket, and 2.5 liters of fresh water to a large pot. Bring to a boil, then reduce heat and simmer uncovered for 2.5 hours.
150 minutes
Skim off foam and fat occasionally for a clear broth.
- 4
After 1 hour of simmering, add Korean radish, garlic, and green onion to the pot. Continue to simmer.
80 minutes
Adding vegetables halfway infuses gentle sweetness.
이 음식이 건강한 이유
This healthy Gomtang recipe is low in added fat and free from artificial additives. The broth-based soup is filling yet low in calories, making it suitable for weight management. Lean beef offers high-quality protein, while vegetables and fermented banchan support digestion and overall well-being. Its nutrient-dense profile makes it ideal for recovery, energy, and maintaining a balanced diet.
Gomtang is rich in protein from beef brisket and bones, supplying all essential amino acids for muscle health and tissue repair. The long-simmered broth provides collagen, minerals like calcium and phosphorus, and electrolytes. Korean radish and garlic add dietary fiber, vitamin C, and antioxidants. When paired with kimchi, you also benefit from probiotics that support gut health.
팁
- 💡Blanch bones before simmering for a clearer, cleaner broth.
- 💡Chill the broth after cooking to easily remove excess fat for a lighter soup.
- 💡Serve with a variety of kimchi and banchan for a complete Korean meal experience.
보관 및 제공
Refrigerate leftover Gomtang in an airtight container for up to 3 days. Reheat gently on the stove, adding a little water if needed. Store sliced brisket and broth separately for best texture.
가장 잘 어울리는 때: Breakfast or Lunch
영양 성분
| 영양소 | 100g당 |
|---|---|
| 에너지 | 90.0 kcal |
| 단백질 | 9.0 g |
| 탄수화물 | 2.0 g |
| 총 지방 | 5.0 g |
| 식이섬유 | 0.0 g |
