Gomtang (Beef Brisket & Tripe Soup)
This soup can either be made using the sagolguk (white beef bone broth)
soup, or just creating a more simple and straightforward broth as I instruct below. If you are going to make the milky-colored beef bone soup, which does have more flavor, prepare to spend a lot more time boiling the bones!
- 1 lb beef brisket
- 1 lb beef small intestine
- 1/2 lb beef tripe
- 1/2 beef shank
- 1 med size white Korean radish, about 1/2 lb (moo 무)
- 2 tsp minced ginger, and a couple of slices of ginger
- 1 giant green onion / Korean leek (daepa 대파))
- 1 tbsp chopped green onion
- 1 tbsp clear soy sauce (guk ganjang 국간장)
- 1 tbsp sesame oil
- 1 clove garlic, minced
- Soak brisket, intestine, tripe and shank for 1 hr or so in a pot of cold water.
- Wash intestines and tripe by rubbing salt on the skin, and rinse well. If the skin of the tripe is still dark/black, boil some water and dunk quickly; then scrape off the skin with a knife. Scrape fat off with a knife from the small intestine, and also squeeze out content of the intestine with the knife.
- In a big pot, put enough water to cover meat, intestine and tripe, and ginger pieces- boil and cook on medium heat for 1 1/2 hr or until the meats and tripes are tender.
- Cut white radish into 4 large parts, add it to the pot; also add minced garlic, minced ginger, Korean leek and cook some more until radish gets tender, about 15 min.
- Remove all the meats and white radish. Let cool and then slice into bite-sized pieces. Season with the clear soy sauce, sesame oil, garlic, and black pepper.
- Put everything back into the pot for a quick boil once more. Add salt and pepper to taste.
- Serve with kimchi or kkakdugi to set off the mild flavor of the soup. When you serve with kkakdugi, put enough kkakdugi juice in the bowl; some people prefer putting kkandugi and juice into the gomtang bowl and eat.
Serving Size: 6-8
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Preparation Time: 30 minutes