Yoon Yi-ryeon's Rich Sagol Gomtang
A nourishing winter sagol gomtang, brewed milky-white and deep with beef bones, mixed bones, and sinew, without any off-odor.
Ingredients needed 8 servings
Recipe
Cooking tips
- Using only beef leg bones makes the broth too greasy, so mix leg bones and mixed bones in a 1:1 ratio for a much more savory and clean taste.
- Adding sinew (tendon) while simmering dissolves collagen into the broth, making it so rich that it becomes jiggly like jelly when chilled.
- Skimming off the solidified white fat layer on the chilled broth completely is essential for a clean sagol gomtang without any off-odor.
Recommended for
- Those who want to brew a properly milky-white beef bone broth at home without any off-odor.
- Those who want to enjoy a special gomtang packed with chewy sinew and tender boiled beef slices.
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