Naju-style Gomtang

Name: Naju-style Gomtang
Total time: 3 h 5 min
Cuisine: Korean
Ingredients: Beef shank 1.5kg; Water 5L; Radish As needed; Green onion As needed; Garlic As needed; Cham sauce As needed; Chili pepper As needed; MSG (Mi-won) A tiny pinch; Soup soy sauce As needed; Salt As needed; Black pepper A light sprinkle

A recipe for Naju-style Gomtang and boiled pork slices (suyuk) made at home, featuring a rich, savory flavor and a clear broth.

KoreanSoup & Stew

⏱️ 185 min total📝 9 steps

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What You'll Need

Beef shank1.5kg

Water5L

RadishAs needed

Green onionAs needed

GarlicAs needed

Cham sauceAs needed

Chili pepperAs needed

MSG (Mi-won)A tiny pinch

Soup soy sauceAs needed

SaltAs needed

Black pepperA light sprinkle

Instructions

Place 500g of beef shank and 1.5kg of beef shank in boiling water and blanch for 5 minutes to remove impurities.

⏱️ 5m 0s

Rinse the blanched beef shank in cold water.

Pour a total of 5L of water into a pot, cover with a lid, and boil on high heat for one hour, medium heat for one hour, then add the radish, green onion, and garlic and boil for another hour, for a total of three hours.

⏱️ 180m 0s

Skim off any oil or scum that rises to the surface while boiling.

Strain the finished broth through a sieve.

Prepare a dipping sauce by combining sliced green onions and chili peppers in Cham sauce.

In a pot, combine 500ml of the broth and the shredded meat, then bring to a boil.

Add a tiny pinch of MSG and season only with soup soy sauce and salt.

Once the broth is boiling vigorously, place rice in a bowl, pour the broth over it, top with the meat, and finish by sprinkling with sliced green onions and black pepper.