If you’re someone who enjoys rich, flavorful soups that not only taste amazing but also nourish the body, then Korean Bone Broth Soup (also known as Gomtang or Seollangtang) is a must-try. Rooted in centuries of Korean tradition, this comfort food is not only a staple of Korean cuisine but is also highly praised for its deep, savory flavors and health benefits. It’s a dish that’s particularly beloved during the colder months, offering warmth, rich nutrition, and a feeling of home with every spoonful.
This dish typically consists of beef bones that are simmered for hours until the broth turns into a milky-white elixir. That’s the hallmark of a perfect Gomtang-the long simmer that breaks down the collagen, releasing all the nutrients from the bones into the broth. The result? A heartwarming, nourishing soup that’s perfect on a cold day or when you need to recharge your energy.
Korean Bone Broth Soup Recipe
A traditional Gomtang can be deceptively simple but incredibly flavorful when made correctly. While there are several variations depending on the region or family tradition, the core recipe is built around simmering bones for hours and creating a minimalist broth with subtle seasoning that lets the natural flavors shine.
Let’s dive into this comforting recipe!
Ingredients Needed
- Beef Bones (preferably marrow bones, oxtail, or short ribs): This is the foundation of the broth. The bones give the soup its rich, hearty flavor and the collagen, which contributes to the soup’s thick texture.
- Water: A good quantity to start with, as it will reduce during the cooking process, concentrating the flavor.
- Garlic: A few cloves, smashed. Garlic brings a fragrant, savory undertone that compliments the bone broth perfectly.
- Onion: A medium onion, peeled and halved. This will add a subtle sweetness to the soup base.
- Ginger: A small knob, sliced thinly. It offers a fresh, slightly spicy balance to the richness of the broth.
- Salt: The seasoning is simple-just salt to taste. Gomtang relies on the natural flavors of the ingredients, so you don’t need any heavy seasoning.
- Black Pepper: Optional, but some people like a bit of freshly ground pepper to finish the soup.
- Rice (optional): While not a required ingredient, steamed white rice is often served alongside Gomtang for a fuller meal.
- Chopped Scallions: For garnish, scallions add a fresh, slightly sharp flavor to cut through the richness of the broth.
Cooking Instructions
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Prepare The Bones
- Start by thoroughly rinsing the beef bones under cold water. This helps remove any residual blood and impurities. This step ensures your broth will be clear and not cloudy.
- If using bones like oxtail or short ribs, you may want to blanch them briefly in boiling water for about 5 minutes. This removes additional impurities that could cloud the broth.
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Simmer The Bones
- In a large pot, add the bones and fill it with water-enough to cover the bones completely.
- Bring the water to a boil, and then reduce the heat to a low simmer.
- Allow the bones to simmer for a minimum of 4 to 6 hours. The longer you simmer, the richer the broth will be. For the best results, aim for 8-10 hours. Occasionally skim off any impurities or foam that rise to the surface to maintain a clean broth.
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Add Aromatics
- After several hours, add the garlic, onion, and ginger to the pot. Continue simmering for another hour to allow the flavors to infuse the broth.
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Strain The Broth
- Once the broth has reached your desired richness, remove the bones and vegetables from the pot. You can discard the onions and garlic, but keep any meat that’s left on the bones-you can shred this and add it back into the soup later if you want more texture.
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Season
- Taste the broth and add salt to your liking. You can also add a bit of black pepper for an extra kick.
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Serve
- Ladle the hot broth into bowls. Garnish with freshly chopped scallions, and if desired, a scoop of steamed rice. Some people like to sprinkle additional pepper or a dash of sesame oil for extra flavor.
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Enjoy
- Sit back, sip, and savor the deep, nourishing flavors of your homemade Korean Bone Broth Soup!
Ingredient Insights
- Beef Bones: The marrow and connective tissue in the bones are rich in collagen and gelatin, both of which are great for your joints and skin. The long cooking process breaks down these components into a nourishing broth that’s packed with minerals and nutrients. It’s not just about the taste-it’s about the health benefits, too!
- Garlic and Ginger: These ingredients aren’t just for flavor-they come with a host of health benefits. Garlic is known for its immune-boosting properties, while ginger can aid in digestion and is great for warming the body from the inside out.
- Scallions: Fresh, bright, and aromatic, scallions add the perfect final touch to balance the richness of the broth. They also provide a bit of crunch and color, making the dish more appealing.
Expert Tips
- Use a Slow Cooker: If you’re pressed for time, consider using a slow cooker. This allows the bones to simmer gently over a longer period without needing constant attention. Set it on low and cook for 8-10 hours.
- Skim the Broth Regularly: As the bones release fat and impurities, it’s important to skim off any scum that rises to the surface, especially during the first few hours of cooking. This will ensure your broth is clear and clean.
- Add a Dash of Sesame Oil: If you prefer a deeper, nutty flavor, a small drizzle of toasted sesame oil can enhance the broth. Just be careful not to overdo it; the subtle flavor of the bones should remain the star.
- Keep the Bone-to-Water Ratio in Check: Too many bones can result in an overly fatty broth, while too few will make it too weak. Aim for about 1.5 to 2 pounds of bones for every 10 cups of water.
- Control the Salt: The broth can sometimes be salty after simmering for so long, especially if you’re adding rice. Taste test regularly and add salt in increments.
Recipe Variations
- Beef and Radish Gomtang (Soegogi-muchim): You can add white Korean radish (mu) to the pot about 2 hours before finishing. This will infuse the soup with a subtle peppery flavor that balances out the richness.
- Spicy Gomtang: If you prefer a bit of heat, add gochugaru (Korean chili flakes) or a touch of gochujang (Korean chili paste) to the broth. This adds a spicy kick that pairs beautifully with the savory base.
- Vegetarian Bone Broth: For those who follow a vegetarian diet, you can create a ’bone broth’ using vegetable stock and adding mushrooms like shiitake or maitake, which provide a meaty texture and deep umami flavor.
- Oxtail Gomtang: For a more intense flavor, use oxtail, which has more meat on the bones. This results in a richer, more textured broth that’s perfect for those who want more substance in their soup.
Final Words
Korean Bone Broth Soup is a perfect example of how simple ingredients, when treated with care and patience, can create something extraordinary. The process of simmering bones for hours not only creates a broth that is comforting and full of flavor but also one that is nourishing for the body. Whether you make it the traditional way or add your own twist, Gomtang is a versatile and satisfying dish that will likely become a favorite in your cooking repertoire.
FAQs
What Is Korean Bone Broth Soup?
Korean bone broth soup, often referred to as ’Guk’ or ’Ttukbaegi Guk’, is a traditional Korean dish made by simmering beef or pork bones (sometimes with meat) for several hours to extract collagen, minerals, and flavors. The broth is typically clear and rich, and it’s used as a base for various soups and stews.
How Long Does It Take To Make Korean Bone Broth Soup?
Making Korean bone broth soup usually takes between 4 to 8 hours, depending on the type of bones used and the desired depth of flavor. Some recipes even suggest simmering the bones overnight to extract maximum flavor.
What Type Of Bones Are Best For Making Korean Bone Broth Soup?
The most common bones used for Korean bone broth soup are beef neck bones, oxtail, or pork bones. These bones contain a high amount of collagen, which creates a rich, gelatinous broth. You can also use marrow bones or knuckles for a thicker broth.
Can I Use A Pressure Cooker Or Instant Pot To Make Korean Bone Broth Soup?
Yes, you can use a pressure cooker or Instant Pot to speed up the process. Using a pressure cooker can reduce the cooking time to around 2 to 3 hours while still extracting a flavorful and rich broth.
What Ingredients Are Typically Added To Korean Bone Broth Soup?
Common ingredients include garlic, onion, ginger, and sometimes leeks. These aromatics are often added during the simmering process to enhance the flavor of the broth. Salt, pepper, and soy sauce may be used to season the soup.
What Do You Serve Korean Bone Broth Soup With?
Korean bone broth soup is commonly served with steamed white rice and a variety of side dishes, known as ’banchan’, which can include kimchi, pickled vegetables, or sautéed greens. It may also be served with noodles or dumplings.
Can I Make A Vegetarian Version Of Korean Bone Broth Soup?
Yes, a vegetarian version of Korean bone broth can be made by using vegetable scraps, mushrooms, and seaweed like kelp (dashima) or kombu. While the flavor will differ from traditional bone-based broths, it can still produce a savory and satisfying result.
How Do You Make The Broth Clear In Korean Bone Broth Soup?
To achieve a clear broth, it’s important to first blanch the bones in boiling water for a few minutes to remove impurities. After blanching, rinse the bones with cold water and then simmer them in fresh water. This helps to keep the broth clear and free of cloudiness.
Can I Store Korean Bone Broth Soup?
Yes, Korean bone broth soup can be stored in the refrigerator for up to 4 to 5 days. For longer storage, it can be frozen for up to 3 months. Be sure to cool the broth completely before storing it to avoid bacterial growth.
Is Korean Bone Broth Soup Healthy?
Yes, Korean bone broth soup is considered a healthy dish because it is rich in collagen, gelatin, and amino acids, which are beneficial for joint health, digestion, and skin. The long simmering process also extracts minerals like calcium and magnesium from the bones, contributing to bone health.