Authentic Naju Gomtang: The Quintessence of Clear and Deep Broth
Revitalizing Naju Gomtang with a Warm, Refreshing Broth
As the weather gets cooler, a steaming bowl of soup always comes to mind! It’s a true blessing that Korea offers such a diverse range of seasonal dishes to keep our palates from getting bored. I’m particularly sensitive to temperature changes, so these warm meals are especially welcome. It felt like it might snow a few days ago, but today it’s drizzling. Perfect weather for Naju Gomtang, a soup known for its clear and refreshing taste! While many people associate gomtang with rich bone broth, Naju Gomtang is uniquely made with beef, resulting in a clear and clean broth. Adding chewy glass noodles or soft somen noodles makes it even more delightful. It’s been years since I last made Naju Gomtang, and everyone absolutely devoured their bowls, complimenting its taste multiple times! It made me feel wonderful. This hearty Naju Gomtang can be enjoyed without spending hours simmering. I’ll show you how to make it deliciously without any gamey smell. Stay healthy today~♡
Main Ingredients
- 700g beef brisket (Yangji)
- 2L rice water
- 1/2 cup soju (to remove gamey smell)
- A handful of leek roots
- 6 cloves garlic
- 2 eggs (for garnish)
- Appropriate amount of flat glass noodles
Seasoning and Garnish
- 3 tsp beef bouillon powder (e.g., Dasida)
- 3 tsp cooking wine (Mirin/Masul)
- Soy sauce or salt (to taste)
- Chopped green onions (for garnish)
- 3 tsp beef bouillon powder (e.g., Dasida)
- 3 tsp cooking wine (Mirin/Masul)
- Soy sauce or salt (to taste)
- Chopped green onions (for garnish)
Cooking Instructions
Step 1
First, soak the beef brisket in cold water for about 30 minutes to remove any blood. Thoroughly draining the blood is key to a clean broth without any unpleasant smells.
Step 2
Pour 2L of rice water into a pot and bring it to a boil. Once boiling, add the beef brisket (after draining the blood), leek roots, and garlic cloves. Boil over high heat for about 10 minutes, skimming off any impurities that rise to the surface. (Important: Adding the beef to cold water and then boiling can make the broth cloudy. It’s best to add the beef to already boiling water.)
Step 3
After boiling for 10 minutes and skimming impurities thoroughly, add 3 tsp of beef bouillon powder and 3 tsp of cooking wine. Reduce the heat to medium-low and simmer for about 1 to 1.5 hours, or until the beef is very tender. Cook until the beef is sufficiently softened.
Step 4
Once the beef is cooked, remove it from the pot and let it cool slightly. Then, slice it into bite-sized pieces, about 0.5cm thick. Slicing them too thin might cause them to break apart, so aim for a moderate thickness.
Step 5
Prepare the garnish by making egg crepes from the 2 eggs, separating the yolks and whites. Once cooked and cooled, thinly slice them into fine strips. (Tip: To make beautiful egg crepes without burning, heat a lightly oiled pan over low heat before pouring the egg mixture thinly.)
Step 6
Soak the flat glass noodles until softened and translucent, then blanch them in boiling water. Add the sliced beef and blanched noodles to the clear gomtang broth and simmer briefly. Adjust the seasoning with soy sauce or salt as needed.
Step 7
Ladle the hot gomtang into warmed bowls. Garnish generously with the prepared egg crepes and chopped green onions for a visually appealing and delicious Naju Gomtang. Enjoy your meal!
