Ttukdak Hyung's Naju-style Galbi Gomtang
A clear and clean Naju-style gomtang made by simmering only short rib meat and brisket without bones, completely removing the fat.
Ingredients needed 4 servings
Recipe
Cooking tips
- Parboiling the meat for 5 minutes allows you to skip the process of soaking it in cold water for half a day or more to remove blood.
- To achieve the clear and clean broth characteristic of Naju gomtang, it is essential to cool the boiled broth and skim off the solidified fat.
- Brisket meat should be sliced cold to prevent it from breaking apart, and it must be sliced against the grain to ensure tenderness and softness.
Recommended for
- Those who want to make a clear and rich gomtang without the hassle of soaking meat for a long time.
- Those who prefer the clean and savory broth flavor of meat.
- Those preparing a nourishing meal for parents or a special occasion with a hearty Korean dish.
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