Maangchi's Korean food and cooking forum » Tag: GomTang - Recent Posts

Maangchi on "Gom Tang"

Maangchi — Sat, 28 May 2011 16:20:43 +0000

It will be ok for a couple of days in the fridge, but after a couple of days if you still have leftover soup, boil it again on the stove, cool it down, and put it back into the fridge again.

ahri528 on "Gom Tang"

ahri528 — Wed, 25 May 2011 17:18:35 +0000

Hi Maangchi, how long can you keep gomtang in the fridge before it goes bad?

Maangchi on "Dinner tonight Gomtang"

Maangchi — Thu, 18 Nov 2010 19:39:33 +0000

My ox bone soup recipe is online now. Thank you for your patience! <a href="http://www.maangchi.com/recipe/ox-bone-soup" rel="nofollow">http://www.maangchi.com/recipe/ox-bone-soup</a>

powerplantop on "Dinner tonight Gomtang"

powerplantop — Wed, 17 Feb 2010 21:02:00 +0000

Pure Hapa, My wife tells me that it is a cleaner tasting soup. I can’t tell the difference and I like having the meat form the tails. Stanford, I also boil mine for a long time. I just keep adding water. Xflibble, the long slow boiling pulls the calcium out of the bones. The bones are actually lighter and brittle when you are done. They should break very eaisily.

xflibble on "Dinner tonight Gomtang"

xflibble — Wed, 17 Feb 2010 11:55:14 +0000

Yeah, did the soak and the pre-boil, then the long simmer. It's a mystery :) I'd love to know the science behind the soup going white. Stanford, Naju gomtang's a different style, isn't it? At least, it was when I was in Naju. That was a clear soup, and my wife's searching suggested it might be made from a different part of the animal.

stanford on "Dinner tonight Gomtang"

stanford — Wed, 17 Feb 2010 04:58:59 +0000

Isn't the trick to boil it as long as possible? When I lived in Korea, there was this place, Naju Komtang, these old ladies boiled those bones for a day. Come lunchtime, the place was packed with old men, and me. Gotta have big, chunky, sour kakdoogi to go with, seems to be the best way.

Pure_Hapa on "Dinner tonight Gomtang"

Pure_Hapa — Wed, 17 Feb 2010 00:42:25 +0000

Gori gomtang! Yummo. I make this a few times a year. Oxtails make the best beef stock also. Guess what? Costco has the best oxtails. But they probably don't have them in all stores since Americans don't eat these. I've never made them with soup bones - just the oxtails. What's the purpose of this James?

powerplantop on "Dinner tonight Gomtang"

powerplantop — Tue, 16 Feb 2010 15:10:31 +0000

How did you make it? Did you boil the bones for 30 min or so then dump the water and wash the bones? How long did you boil the bones?

xflibble on "Dinner tonight Gomtang"

xflibble — Tue, 16 Feb 2010 09:19:59 +0000

What's the secret to getting the soup white? The first time we made it, the colour was fine. Trying again, we've struggled to get the soup to go white. It turned out more yellowish. Help! (Please) :)

powerplantop on "Dinner tonight Gomtang"

powerplantop — Sun, 13 Sep 2009 19:19:53 +0000

Gomtang Recipe First start with oxtails sections and a few soup bones. In this batch I had three pounds of soup bones and eight pounds of ox tail sections. Soak the bones for two hours changing the water when it gets bloody. Boil the bones for twenty or thirty minutes, drain and wash the bones. Skim any scum and keep adding water. Put bones back in pot with a one inch price of ginger and six cloves of garlic boil again for two hours. Remove ox tail sections and let cool. Remove meat from most ox tail sections put bones back in pot. Save a few with meat for serving. Cook another one to three hours. Season the meat with soy sauce, sesame oil, red pepper powder, green onion, garlic and sesame seeds. On saved section trim excess fat and make cuts so that it easier to remove meat. Put saved sections in small pot with some of the broth from the main pot. (add more water to the main pot and keep cooking). Cook save sections for about one hour then add a few noodles ( I like the same ones used for Chap Chae). Regular version: Put oxtail sections in bowl with a few noodles then add broth. Add green onions and salt to taste. Version with spiced meat: Put some of the spices meat with a few noodles then add broth. Salt to taste.

Maangchi on "Dinner tonight Gomtang"

Maangchi — Sun, 13 Sep 2009 12:40:04 +0000

You made gomtang! Wonderful! Please leave the recipe here if you want.

powerplantop on "Dinner tonight Gomtang"

powerplantop — Sun, 13 Sep 2009 01:54:57 +0000

I made Gomtang tonight. Regular version Version with spiced meat. James

Maangchi on "Gom Tang"

Maangchi — Tue, 19 May 2009 03:13:57 +0000

lol, ouch! I suddenly feel my neck bone hurts! You can use it in gamjatang, why not! : )

kiminhae on "Gom Tang"

kiminhae — Tue, 19 May 2009 02:41:22 +0000

Please! Or maybe another recipe that I can use beef neck bones. I accidentally bought 4 pounds (I thought I was buying pork and I was in a rush!). Thank you!