Gomtang (Korean Beef Bone Soup)

CEO's pick — everyday staple · uses store-bought broth

Gomtang (Korean Beef Bone Soup)

30 minEasyServes 2Kids OK

Ingredients

store-bought Korean beef bone broth ★ (사골육수)1LH-Mart
beef brisket or shank, for soup200g (0.44 lb)Either
Korean radish (or daikon)1/4Either
green onion1 stalkAny store
minced garlic1 tspAny store
somyeon (thin wheat noodles) or rice, plus salt and pepperto tasteAny store

Steps

1

Add the radish, brisket, and garlic to the bone broth and boil for 15 minutes.

~15 min

Why: Even store-bought broth gets you 80% of slow-simmered-from-scratch flavor once you boil it with radish and beef.

2

Take out the beef and slice it thin; cut the radish into thin squares and return everything to the pot.

~5 min

3

Put rice (or boiled somyeon noodles) in each bowl and ladle over the broth, beef, and green onion. Season with salt and pepper at the table, bowl by bowl.

~5 min

Why: Seasoning at the table is the traditional way — and it automatically keeps things low-sodium for the kids.

Tips

  • —

    The classic Korean move is stirring in 1 Tbsp of kkakdugi (radish kimchi) brine — a natural 'serve it with' connection point.

  • —

    Don't hold back on the green onion — it's what finishes gomtang.

Storage

3 days in the fridge, 1 month frozen. Make a double batch of broth and carry it into dumpling soup or tteokguk (rice cake soup).