Kim Dae-seok's Gomtang
Recreating the deep, rich broth of a renowned restaurant by quickly removing blood residue with sugar water and preventing potato breakdown with salt water.
Ingredients needed 4 servings
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.
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