Kom Tang Korean Beef Stock Soup Recipes

GOMTANG (KOREAN BEEF SOUP)

Steps:

• Cut beef and radish into chunks.
• Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
• Put the beef in one and the radish in the other and marinade for at least an hour.
• Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
• 1 hour later add the contents of the other bag.
• Slow cook for 3-4 hours and it's done.

GOMTANG AKA KOREAN BEEF BONE SOUP

Steps:

• Cover bones in cold water, just enough to cover, and let sit for 1 hour. Blood and fat particles will leach out. Drain the bloody water and rinse the bones under cold running water.
• Now it's time to parboil the bones. Cover with cold water (again), just enough to cover. Bring to a boil and vigorously boil for 5 minutes. Scum and other impurities will rise to the surface.
• Drain the pot. Wash the pot thoroughly with soap and water. Then wash the bones with cold water, one by one, until the bones look clean. Place clean bones into the clean soup pot.
• Add 20 cups of cold water, and 2 large, peeled onions to the clean soup pot and clean, parboiled beef bones. Cover and bring to a boil, then lower heat to a vigorous simmer. This is not a roiling boil with big bubbles breaking at the surface; this is a vigorous simmer with lots of small bubbles popping up all over.
• After 3 hours of vigorous simmering (covered), add beef tendon and simmer until soft, about 1 more hour (covered). Depending on the thickness of the tendon, this can take longer so poke with a chopstick to check for tenderness. The tendon should be soft enough so that there's some resistance, but not too much.
• After a total of 4 hours cooking time (3 hrs for the bones, 1 more hour with added tendon), the soup should look milky. Discard onion and beef bones. Remove beef tendon and slice into bite-sized pieces when cool enough to handle. Add tendon back into the soup pot.
• If possible, refrigerate overnight. This will allow the fat to harden. The next day, remove the hardened fat and discard. (This is an optional step but will result in a less fatty soup.)
• Season soup with salt. Then serve with a generous amount of chopped green onion, freshly cracked black pepper, and additional salt for people to add at the table. Rice and kimchi make perfect accompaniments.

KOM TANG (KOREAN BEEF STOCK SOUP)

Steps:

• In a large dutch oven, add 8 cups cold water, the beef cubes and the radish. Bring to a boil and then simmer for 1 hour until meat is very tender.
• Remove meat and radish from the broth and skim off excess fat that has floated on the surface of the broth. Slice the meat into thin slices, cutting against the grain. Slice the radish into slices 1/4 inch thick.
• Add the meat, radish and garlic to the broth. Bring back to a boil. Add noodles to broth.
• Cut green onion into rings. Check seasoning and garnish with green onions.

RED KUBBEH SOUP

Steps:

• Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
• Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables.
• Bring to a boil.
• Add the spices and Kubbeh.
• Turn down the flame, and cook, partially covered, for another 20-30 minutes.

SWEETBREAD SOUP

Steps:

• Cover sweetbreads with cold water and soak for 3 to 4 hours changing the water 2 or 3 times.
• Drain and cover again with fresh cold water; heat to boiling and cook 2 minutes.
• Remove from water and place on a clean towel to drain.
• Cut away bits of skin and veins with a knife, being careful not to break the sweetbreads, then cut them into 2 inch pieces.
• Melt butter in saucepan and add onions, carrots and cabbage; simmering about 10 minutes.
• Add flour and stir until blended, then add stock.
• Stir until mixture is well blended, seasoning with salt and pepper.
• Cover and simmer 45 minutes.
• Add sweatbreads and continue cooking for 30 minutes or until tender.
• Serve garnished with asparagus tips.