New Year's Celebration Recipe: Korean Beef Soup, Gomtang

For our first recipe of 2024, we're celebrating the New Year with a traditional Korean dish that's been gaining popularity worldwide - beef soup, also known as gomtang. In Korea, people line up to enjoy this delicious soup at specialized restaurants, and it's easy to see why. With its rich flavor and nourishing ingredients, gomtang is the perfect way to start the new year.

I prepared 10 pounds of beef for this recipe, but you can use any amount you prefer. The key is to use high-quality meat that's tender and flavorful. I chose a mix of beef bones and meat, which will provide a rich broth that's full of protein and nutrients. Before starting, make sure you have all the necessary ingredients, including garlic, ginger, green onions, and fish sauce.

To begin making gomtang, we need to prepare the broth. In a large pot, combine 4 gallons of water with 2 tablespoons of vegetable oil, 6 cloves of minced garlic, and 1 tablespoon of grated fresh ginger. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for at least 30 minutes to allow the flavors to meld together. Next, add in 2 pounds of beef bones and 2 pounds of beef meat, making sure they're completely submerged in the broth.

Now it's time to add the aromatics that will give our gomtang its unique flavor. We'll need 4 cups of sliced green onions, 2 tablespoons of grated ginger, and 1 tablespoon of minced garlic. Add these ingredients to the pot and continue to simmer for another 30 minutes. After this time, remove the pot from the heat and let it cool slightly.

While the broth is cooling, we can prepare the noodles that will complement our gomtang perfectly. In a small bowl, mix together 2 ounces of dangmyeon (sweet potato starch noodles) or glass noodles with 1 tablespoon of cold water. Let the noodles soak for at least 30 minutes to rehydrate them.

Next, we need to make a simple egg garnish that will add a pop of color and flavor to our dish. In a small bowl, whisk together 2 pinches of salt and 1 teaspoon of cooking oil. Crack in 2 eggs and mix well, making sure the yolks are fully incorporated into the mixture.

Now it's time to assemble our gomtang. To do this, we'll need a large serving bowl and a spoon that can scoop up all the ingredients. Fill the bowl with 4 cups of hot broth, followed by 2 ounces of noodles, 1 ounce of fish sauce, and finally, a dollop of egg garnish. Stir everything together gently to combine.

To serve gomtang, we'll need some additional ingredients like rice, ground black pepper, and kkakdugi (spicy fermented Korean radish). Place a scoop of rice on the side of the bowl, followed by a few pieces of kkakdugi and a sprinkle of black pepper. The finished dish should look appealing and delicious.

As we enjoy our gomtang, let's take a moment to appreciate its rich flavor and nourishing ingredients. This traditional Korean soup is not only delicious but also packed with protein and nutrients that will keep us warm and cozy throughout the cold winter months. Whether you're celebrating the New Year or simply looking for a hearty meal, gomtang is an excellent choice.

As I finished making this recipe, my mom walked into the kitchen and asked me how my Gomtang turned out. She said she felt real energy after finishing her bowl of soup last year. The protein in Gomtang makes your body warm and cozy, so it's like a meal that warms you from inside.

I put this outside around one and a half hour before the video was to be shot, but still I can remove the egg garnish on top. It had solidified with time. The broth is quite clear now, however, at 14 cups it should be enough for everyone.

So enjoy my recipe. See you next time! Bye.

"WEBVTTKind: captionsLanguage: en(knife thumping)(upbeat music)- Hi, everybody.First recipe for 2024.New Year's celebration recipe.This is beef soup.It's called Gomtang.I prepared beef and tendon today.There is a gomtang specialized restaurant.People are lining up toeat this soup in Korea.Very, very popular.This is 10 pounds,but I'm going to cut off only two pounds.That's what I need for this recipe.Rest of them, I'm going tomake yukpo, Korean beef jerky.Remove some fat.This is two pounds.Beef tendon.Around four pounds.I'm going to wash this.(water sloshing)So here (laughs)I'm soaking this beefand tendon in cold waterbecause I want to remove the blood,so that when the soup isdone, soup is clear looking,and maybe just one hour is okay.This is how Koreans usually prepare beef.Pinkish.I like to change the water.(water sloshing)(water sloshing)Now my water is boiling.(water burbling)I'm going to put this beefand tendon and blanch.(cooking utensil clanking)I just boiled this for 10minutes in hot boiling water.You see fat and also foamybrownish stuff?We have to remove this, this way,so I'm going to take it out,(bowl clanking)(water sloshing)rinse (water drowns out speaker).(water sloshing)(bowl clanking)The cleaned beef is ready hereand I'll use this pot.So I'm going to wash this nicely.(water sloshing)(pot clanking)(water sloshing)(water sloshing)(food clanking)Add water, six quarts water,(water sloshing)(stove pilot clicking)over medium high heat.We gotta add something tomake this broth delicious.So I want to add this radish(knife thumping)(knife clanking)around eight ounce, eight ounce radishand large green onion,in Korean dae-pa.You can find this in a Koreanstore and just cut.(knife thumping)Cut around two inches.(knife clanking)So I add this and one medium size onion(knife thumping)(knife thumping)(knife clanking)and 12 garlic cloves.(lid clanking)I'm cooking this for 25 minutesuntil vigorously boiling(cooking utensil thudding)and turn down the heat to medium,(lid clanking)let it boil for a couple of hoursuntil all this beef is verytender and soft and chewy.(utensil clanking)I like to know if thisis tender enoughand also if beef is well cooked.(knife thumping)(knife thumping)(knife clanking)(teeth gnashing)Nice, but I can cook just a little longer.And this is tender.Now it's very chewy, butit should be really softer.So I'm going to put it back. (laughs)Did you remember this waterused to be like this leveland then now this is lower(tong clanking)and radish is very soft now,(tong thudding)but we gotta cooka little longer,(lid clanking)30 minutes moreand then I will still,I'm going to taste it.Should be really nicely cooked.So now it's ready full ofgood, good, gomtang smell.It's like a KoreanGomtang restaurant smell.Now isn't it weird? (laughs)(lid clanking)(lid thudding)Okay,look at that.The color is nice,(water sloshing)nice naturally,(tong thudding)kind of a little milkyfrom tendon.(tong thudding)I'm going to strain this.(tong thudding)(water sloshing)(water spattering)(tong clanking)(pot thudding)It looks delicious, thebroth, but fat on the surface.I'm going to put this outside of the houseuntil it's cooled down.And then this floating fatis going to be hardenedso easily I can get rid of this.I'm going to take this to my patio.Now I'm going to cut this beef and tendon,(knife thumping)(knife thumping)(knife thumping)Lots of collagen from this tendon.That's my favorite.So I use two pounds of tendon,but some people don't likethe tendon in that case,just use beef only.So beef, or some peoplealso use intestines.So intestine is a kind of a tricky thing.You need to really clean nicelyto remove all dirty smell.So you can use one poundtendon and three pounds of beefor just like me, two pound, two pound.(knife thumping)And also this is optional,(plastic bag rustling)but I always enjoy this.(plastic bag rustling)This is dangmyeon, sweetpotato starch noodlesor glass noodles.(plastic bag rustling)This is, let's see,this is a two ounceand then(noodles thudding)soak in cold water.(water sloshing)(egg cracking)Now I'm making gyeran-jidan, egg garnish.(egg cracking)Two pinches, salt.(bowl clinking)(bowl clinking)(whisk clanking)So I'm going to turn on,(stove pilot clicking)(whisk clanking)(utensil screeching)(bowl thudding)(utensil clinking)cooking oil, one teaspoon(pot clanking)and then turn off, all this wipe off.Be careful, it's hot.(food lightly sizzling)(pot thudding)(pot thudding)Gyeran-jidan is kind of a little difficultevery time I make gyeran-jidan,always I have to focus on this,how to make it not burn.if it's burn, color is brown,this is meaningness.It has to be yellow.(utensil thudding)We made the gyeran-jidanand the next is green onion.(knife thumping)Slice the green onion, dae-pa.So without this, you cannot enjoy gomtang.(food lightly thudding)(gentle music)(knife clanking)(knife thumping)I put this outside aroundone and a half hourand I cannot wait.Just I need to finish this video.So if you guys do this inthe cold winter, winter time,and maybe morethan couple of hours later,it'll be solidified on top.But still I can remove this.(utensil clanking)I will show you,(utensil clanking)(utensil clanking)(broth sloshing)like 14 cups.So I like to wash this again.(water sloshing)(water sloshing)So I'll put it back.(stove pilot clicking)To make this delicious broth,fish sauce, one tablespoon,one tablespoon plus one teaspoon salt.(utensil clanking)(broth burbling)I'm going to add these noodles.So you remember these noodles?(water sloshing)(knife nipping)you can use this Koreanttukbaegi or just any bowl.But Korean restaurants serve it this way.And rice.(utensil clanking)like this,like this.Gomtang is lots of all, meatWhen you serve gomtang,well-fermented kimchi,or fermented kkakdugi.Always prepare.(lid thudding)You see?And just carefully(broth sloshing)take it out this broth,make the rice hot.I'm boiling over high heat.(utensil clanking)One more time.(broth sloshing)So rice and meat is so hot.(broth sloshing)Like this, ground black pepper(ground pepper screeching)and egg.And then gochu-garu, this is optional.If you like to eat some kind ofa non spicy version, justyou don't have to add.But I like the spicy version,just like a popular Koreangomtang restaurant. (laughs)Okay, lemme taste(broth sloshing)There.(lips slurping)Hmm. Hmm.Perfect. Hmm. (laughs)(lips slurping)This is very hearty food.Clear broth, but still my lipsare a little bit sticky.One time my mom saidafter finishing the bowl of Gomtang,she feels like real energy is going up, upbecause it has a lot of protein inside.Make your body so warm, so warmand cozy and delicious.Chunk of beef and tendon issoft and a little bit chewy.So good.Some people enjoy this way,some scoop kkakdugiand put it insideand mixing together and eat.Today I showed you howto make Korean traditionalbeef soup is called gomtangI hope all of you have a happy and healthyand delicious new year withKorean cooking, okay? (laughs)So enjoy my recipe.See you next time.Bye.(upbeat music)\n"