Authentic Beef Bone Broth Soup (Sagol Gomtang) with Spring Artemisia Noodles
Authentic Beef Bone Broth Soup (Sagol Gomtang) with Spring Artemisia Noodles
Boost Immunity and Savor Spring’s Freshness! Hearty Beef Bone Broth Soup and Fragrant Artemisia Noodles Recipe
Although spring flowers are blooming outside, our hearts might still feel the chill of winter. During such times, how about a nourishing beef bone broth soup to strengthen your immunity, paired with noodles infused with the essence of spring? It’s the perfect way to revitalize your body and delight your palate.
Beef Bone Broth Soup Ingredients- 2kg Hanu (Korean beef) marrow bones
- 2kg Hanu (Korean beef) knuckle bones
- 200g Beef tendon (Suji)
- A handful of fresh green onions
- A pinch of black pepper
Spring Artemisia Noodles Ingredients- 3 ladles of beef bone broth (approx. 450ml)
- 1 serving of good quality noodles (approx. 100g)
- 50g Freshly cleaned artemisia (naengi)
- 1/4 onion
- A small amount of carrot
- A handful of fresh green onions
- A pinch of toasted sesame seeds
- 3 ladles of beef bone broth (approx. 450ml)
- 1 serving of good quality noodles (approx. 100g)
- 50g Freshly cleaned artemisia (naengi)
- 1/4 onion
- A small amount of carrot
- A handful of fresh green onions
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
1. For the Beef Bone Broth Soup: To achieve the best broth, rinse the marrow bones under cold running water 3-4 times. Then, soak them in cold water overnight to thoroughly remove blood. This crucial step ensures a clear broth with no gamey odor.
Step 2
After draining the blood, blanch the bones in boiling water for about 10 minutes to remove impurities. Transfer the blanched bones to a pot of warm water and meticulously wash away any excess fat clinging to the bones. This process helps create a cleaner tasting broth.
Step 3
Place the bones in a large pot and fill with plenty of water. Bring to a boil over high heat, then reduce to low and simmer gently until all the flavors and nutrients have been extracted. After the first extraction, let the broth cool, skim off the fat from the surface, and repeat the process 2-3 times, combining the broths. (Tip: For an even cleaner broth, you can remove the bones, cool the broth separately, and then skim off the fat.)
Step 4
Prepare the garnishes for the beef bone broth soup: finely chop the green onions and cut the beef tendon (suji) into bite-sized pieces.
Step 5
Serve the soup in a bowl, adding the tendon, a generous amount of beef bone broth, and chopped green onions. Season with a pinch of black pepper to taste. Adding a little bit of radish kimchi brine can enhance the rich flavor.
Step 6
2. For the Spring Artemisia Noodles: Wash the artemisia (naengi) thoroughly under running water (about 50g). Finely julienne the green onions, onion, and carrot for the noodle topping.
Step 7
In boiling water, add the noodles and cook until almost done (about 1-2 minutes before fully cooked). Add the prepared vegetables (artemisia, onion, carrot) and cook briefly. Drain the cooked noodles and vegetables, rinse them under cold water to remove excess starch, and drain them completely.
Step 8
Assemble the dish by placing the drained noodles and vegetables in a bowl. Pour about 3 generous ladles of the warm beef bone broth over them. Finally, sprinkle with toasted sesame seeds for a delightful finish. Your delicious spring artemisia noodles with beef bone broth are now ready!
