Dak Gomtang

About the dish

Gomtang, a restorative broth that is especially welcome in summer. Koreans often say a meal feels incomplete without soup, which is why a bowl of guk or jjigae sits on almost every Korean table. Long-simmered bone-and-meat broths like this have always been everyday comfort food.

Key ingredient

Chicken (dak-gogi) — lean, easily digested quality protein, ideal for recovery and restorative meals; methionine and essential amino acids support the liver and immunity; rich in vitamin A for healthy skin and mucous membranes. In season year-round (a summer tonic); raised nationwide.

Ingredients

Beef brisket 150g, offal (tripe, intestine) to taste, radish 400g (½), water 2.4L (12 cups), scallion 20g (½ stalk), soup soy sauce to taste, salt to taste · Meat seasoning: soy sauce, minced scallion, minced garlic, sesame oil, pepper

Simple recipe

1. Rinse the brisket; scrub the offal well with salt and rinse until odorless.
2. Add water, the meat, offal and large-cut radish and boil; start high, then reduce to medium and simmer 2-3 hours until tender.
3. When the meat is tender and the broth is rich, lift out the meat and radish; chill the broth and skim the surface fat.
4. Slice the meat thin and season with soy sauce, scallion, garlic, sesame oil and pepper; cut the radish into flat pieces (4×3×0.5cm).
5. Return the seasoned meat, radish and diagonally cut scallion to the skimmed broth, boil hard again, and season with soup soy sauce and salt.

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A Glass · Traditional pairing