Gom-tang (Beef Brisket & Tripe Soup)
Gomtang is a traditional soup that is enjoyed by many Koreans. In translation, gomtang literally means bear soup but in this case gom refers to the extensive boiling which depicts the hearty flavors and nutrients that this dish provides. It is commonly said that consuming this soup will provide excellent strength much like a bear.
Preparation for this soup requires great amount of time and energy. It consists of two separate boiling, once for preparation and again with the final content. Beef brisket, entrails, bones, and tripe are boiled together then the soup and meats are stored separately until required. All the ingredients are boiled together for the second time prior to serving. The final soup can contain couple of bones with a side of chopped green onions to be garnished along with salt and pepper to meet one’s taste. Gomtang is best known to be eaten with kaktugi or kimchi and rice can be included in the soup and eaten together as well as separately.
Place ox tail bones in a large bowl of cold water for about 1 hour to take out excessive blood. Repeat this process about 2-3 times.
Put cleaned ox tails in a large pot with about 1Â½ gallons of water.
On a medium heat, boil for about 6 to 10 hours (more hours the better).
During boiling, periodically scoop out excess oil that floats on surface.
Add additional water to maintain at least 1 gallon in the pot.
Upon completion, soup should be close to cream color. Serve soup with couple of bones with sides of chopped green onion.
Add salt & groud pepper to meet taste.