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Gomtang (Slow-Simmered Beef Soup)

Soups & Stews · IV · The Steadfast Cauldron

Gomtang

Gomtang (Slow-Simmered Beef Soup) · 곰탕

Difficulty
Medium
Time to plan
About 5 hr + chilling
Serves
4 servings
Recipe
6 steps
Listed places
2
Jump to RecipePlace references

Decision notes · editorial comparison of references and preparation plans

Must gomtang be clear and bone-free?

No. KTO’s gomtang description includes both meat and bones. Compare the actual broth, cuts and seasoning method with seolleongtang instead of applying a rigid name-based rule.

Check before ordering or preparing: Ask about cuts/bones and included rice. Our brisket-and-tendon version does not substitute bones or other cuts under the same timing.

Source for the chosen formulation and sequence. Measurements retain source units; not our kitchen validation. Maangchi · gomtang · author recipe · 2026-10-24

Alternative to compare: Seolleongtang (Ox Bone Soup)Compare side by sideMake an order cardPrepare this version

Food notes and context

Below is Maangchi’s four-serving brisket-and-tendon version. Its lack of bones does not define every gomtang. Stock starts at 24 cups and is adjusted to 14 after straining; garnishes follow the same version. This is not our kitchen test.

When comparing gomtang and seolleongtang, ask about the meat and initial seasoning rather than relying only on clear versus opaque broth. Add radish-kimchi brine gradually if using it, preserving a chance to taste the original soup.

Cook this version

Images are AI-generated illustrations, not records of a kitchen test. Follow the written ingredients and steps. Ingredients and substitutions guide

Times and yields are planning values for this editorial preparation, not measured kitchen results. Substitutions can change flavor, texture and cooking needs. Read product directions and our measurement and doneness guide together.

Prep
Prep, blanch and garnish
Cook
About 3+ hr heating
Wait
Soak 1 hr + chilling
Ready in
About 5 hr + chilling

Editorial schedule uses the source’s minimum 1-hour soak. Fat-setting and reheating need extra time. Retains 24-cup start, 14-cup adjusted broth and lb weights; not measured by this site.

Ingredients (4 servings)

IngredientAmountSubstitute abroad
Beef brisket2 lb
Beef tendon2 lb
Korean radish8 oz
Large green onions2: one for stock, one chopped
Medium onion1
Garlic cloves12
Stock water24 cups (6 US qt)
Soaking/blanching waterTo cover ingredients; discard
Sweet-potato glass noodles2 oz
Fish sauce1 tbsp
Kosher salt for broth1 tbsp + 1 tsp
Eggs2
Kosher salt for egg strips1/4 tsp
Cooking oil1 tsp
Cooked rice and radish kimchiAccompaniments for 4 servings
Black pepper and chili flakesTo taste

Step by step

  1. 1.Cold preparation

    Trim excess fat; soak beef/tendon in cold water at least 1 hr, refrigerated for longer waits, changing water. Prepare a stockpot with headroom for 24 cups plus solids, strainer, shallow cold-storage containers and skillet.

  2. 2.Blanch

    Blanch meat/tendon uncovered in covering boiling water 10–15 min. Discard water, rinse blanched ingredients and clean the pot.

  3. 3.Simmer

    Add meat/tendon, radish, onion, one cut green onion, garlic and 24 cups water. Cover; bring to boiling 30–35 min, then cook on medium about 2½ hr until tender.

  4. 4.Strain and chill

    Strain, discarding vegetables; top up to 14 cups if below that volume. Promptly refrigerate broth and meat separately in shallow containers. Remove hardened fat and slice meat/tendon.

  5. 5.Noodles and egg

    Soak noodles 40 min, drain and cut about 5 cm. Beat eggs with their salt; strain, cook thinly in an oiled skillet until both sides set, then slice.

  6. 6.Reheat and assemble

    Boil broth with noodles, fish sauce and broth salt until noodles cook. Warm rice/meat/tendon with hot broth; finish with green onion, egg and optional pepper/flakes. For toryeom, use a stable heatproof bowl and ladle, never hand-pour a hot bowl.

An order card to show at the shop

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Ask for enough food for the number of people eating. Portion sizes and minimum orders vary by shop. This card does not send an order or payment.

Places to check when planning a meal

Candidates to investigate for this food. Maps use sourced location records; confirm the current menu, opening and booking directly. This list is not a tasting review or an award certification.

Hadongkwan

Myeong-dong, Jung-gu, Seoul

서울특별시 중구 명동9길 12 (명동1가)Location sources checked 2026.08.09

Public-record location check, not a live opening-hours guarantee. Confirm with the restaurant before visiting.

Location source 1
DirectionsNaver Map
The Steadfast Cauldron tarot card

The fictional face of this dish

Earth element · a round, full face

You set up big boards and simmer your affection long. The cauldron type: no flashy first taste, just the grit to hold your seat until the end, where the deepest flavor waits.

Upright: The broth you have simmered wordlessly for years finally turns rich today. Do not crank the flame in a hurry; keep it low and steady as ever, for deep flavor is something only time hands over.

Reversed: You are about to serve an underdone broth to guests. There is still flavor left in the bones and you are already reaching for the ladle. Cover the pot and give it half a day more.

The K-Roast take: Grandma's roast

Fictional food metaphors inspired by traditional face-reading, not measurements of your face or personality.

That forehead opens wide as a courtyard. A broad Palace of Career means bright early fortune and a mind that sketches the big picture first. You are a gomtang cauldron, child: hang it once and a hundred bowls come out. But a cauldron takes half a day just to heat. Do not lay out a grand board and collapse from lighting fires; tend yesterday's flame all the way to the end.

Did someone grind ink into those brows? Dark and full, a proper rich brew. A solid Palace of Siblings means affection that runs deep and loyalty that runs long. Your heart is gomtang broth exactly: not a flavor that surfaces overnight, but one that has to simmer until dawn to turn rich. Trouble is, you put that deep affection into the broth and never into words, so the person beside you will not know how much you cherish them until it has gone cold.

That chin sits thick as the bottom of an iron pot. A full chin means a comfortable late life and the loyalty of those under you. Like a stone bowl of gomtang staying warm long after the fire is out, your side stays warm late into the night. Mind you, in your younger years plenty will fail to see your worth. Do not take it hard. Gomtang has always been the dish that only the knowing come for at daybreak.

While others boil instant soup, you are the one hanging the cauldron. Do not waver when they call you slow. Milky broth only comes from a pot that stayed up all night, so guard your fire at your own pace.

Grandma's blessing

Table compatibility

Well-ripened kkakdugi keeps crisp time beside your clean broth, a born companion. But next to tteokbokki, who shakes the table with spice, your quiet depth gets buried, so skipping the shared table is a comfort to you both.

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