Kkori Gomtang

About the dish

Koreans like to say that a table without soup feels empty — that a meal without broth hardly counts as a meal. So beloved are soupy dishes that guk and jjigae often share the same table, and gomtang stands tall in that tradition: a restorative soup said to be even better eaten in summer.

Key ingredient

Beef (sogogi) — high-quality protein and essential amino acids for building muscle and stamina; rich in iron and zinc for supporting healthy iron levels and strengthening immunity, with B vitamins that ease fatigue. Enjoyed year-round, notably from Hoengseong and Hongcheon.

Ingredients

Beef brisket 150 g, innards (tripe, small intestines, gonjasoni) as needed, radish 400 g (1/2), water 2.4 L (12 cups), scallion 20 g (1/2 stalk), soup soy sauce to taste, salt to taste <Meat seasoning> soy sauce, minced scallion, minced garlic, sesame oil, ground pepper to taste

Simple recipe

1. Wash the brisket clean and scrub the innards with salt, kneading and rinsing until no odor remains.
2. Put the meat, innards and thick-cut radish in a pot of water and boil, starting over high heat and then simmering over medium 2-3 hours.
3. When the meat is tender and the broth has drawn out its flavor, lift out the meat and radish, chill the broth and skim off the fat that rises.
4. Slice the boiled meat thin and season with soy sauce, minced scallion, minced garlic, sesame oil and ground pepper, then cut the radish into flat pieces (4 x 3 x 0.5 cm).
5. Return the seasoned meat, radish and diagonally sliced scallion to the skimmed broth, boil hard so the flavors mingle, and season with soup soy sauce and salt.

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A Glass · Traditional pairing