Entree: South Korea – Jeolla – 나주곰탕 ➤ Naju Gomtang (Milky beef bone and meat soup from Naju, simmered for a clear but rich broth served with sliced beef)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 hrs

Total 4 hrs

Ingredients

- 3 lb (1.4 kg) beef leg bones (marrow and knuckle bones)
- 1 lb (454 g) beef brisket or shank, whole piece
- 1 medium onion, peeled and halved
- 6 cloves garlic, smashed, about 1 oz (30 g)
- 1 thumb fresh ginger, about 1 oz (30 g), smashed
- 8 cups (1.9 L) cold water, plus extra if needed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground white pepper, plus extra at table
- 2 scallions, white and green parts separated; white parts tied into a knot, green parts thinly sliced for garnish
- 1 tbsp (15 ml) sesame oil (optional, for serving)
- Cooked short-grain rice, for serving

Instructions

1. Rinse bones and brisket under cold water. In a large stockpot, add bones and cover with cold water. Bring to a rolling boil for 10 minutes to remove impurities, then drain and rinse bones and pot to remove scum.
2. Return cleaned bones to the pot with the brisket, onion halves, smashed garlic, and smashed ginger. Add 8 cups (1.9 L) cold water, bring to a gentle boil, then immediately reduce to a low simmer. Skim any surface foam in the first 30 minutes.
3. Simmer gently, partially covered, for 3 to 4 hours until the broth turns milky and rich and the brisket is tender. Add water in small amounts if level drops below the ingredients.
4. Remove brisket and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return strained broth to the stove and keep warm.
5. Thinly slice the cooled brisket against the grain into bite-sized pieces, about 1/8–1/4 inch (3–6 mm) thick.
6. To serve, divide cooked rice among bowls, ladle hot broth over the rice, arrange sliced brisket on top, and add sliced scallion greens. Season with salt and white pepper at the table and drizzle a few drops of sesame oil if desired.