Kim Dae-seok's Gomtang

• pork spine 2.4kg
• water 4L
• sugar 2 tablespoons (for removing blood residue)
• soju 1/2 cup
• whole black peppercorns 1 tablespoon
• green onions 2 stalks
• whole garlic cloves 7 pieces
• doenjang 3 tablespoons
• potatoes 5 pieces
• enoki mushrooms 500g
• perilla leaves 12 leaves
• red chili peppers 3 pieces
• gochugaru 4 tablespoons
• minced garlic 2 tablespoons
• minced ginger 1/2 tablespoon
• shrimp paste 1 tablespoon
• salt 1 tablespoon
• monosodium glutamate 1/4 tablespoon
• perilla seed powder 3 tablespoons
• black pepper 3 pinches

Recipe 🍳

Cooking tips 💡

• Cold pork spine can be soaked in sugar water, where osmotic pressure helps remove blood residue cleanly within just 30 minutes.
• Pre-soaking cut potatoes in salt water removes moisture and firms up the texture, preventing them from breaking down even after prolonged cooking and keeping the broth clear.
• Use domestically produced perilla seed powder that has been peeled and gently roasted—this ensures a smooth, rich, and nutty flavor without grittiness.
• Marinating enoki mushrooms with the seasoning paste beforehand prevents them from tasting bland and allows the deep flavor to penetrate fully.

Recommended for 🙋

• ⭐Those who want to make a deep, rich gomtang at home that rivals professional restaurant quality.
• ⭐People curious about expert techniques to avoid mushy meat or cloudy broth.
• ⭐Families looking for a hearty, satisfying main course to enjoy together.