Gomtang (Korean Beef Soup)

Steps

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1. 1
   Soak the beef, tendon, and other meat cuts in cold water for about an hour to draw out blood and impurities.
   ▶ ≈0:45
2. 2
   Bring a pot of water to a boil, blanch the meat for about 10 minutes, then remove and rinse thoroughly under cold water to wash away scum and fat.
   ▶ ≈1:47
3. 3
   Place the cleaned meat in a clean pot with 6 cups of water, then add the radish, green onion pieces, onion, and garlic.
   ▶ ≈3:05
4. 4
   Bring to a boil, then reduce to medium-low heat and simmer for several hours until the broth turns rich and milky and the meat becomes tender yet chewy.
   ▶ ≈4:00
5. 5
   Once done, strain the broth, separate out the meat and vegetables, then chill the broth so the fat solidifies on top and can be easily skimmed off.
   ▶ ≈5:41
6. 6
   Once the meat has cooled slightly, slice it into bite-sized pieces.
   ▶ ≈6:18
7. 7
   Rinse and soak the sweet potato starch noodles in cold water until ready to use.
   ▶ ≈7:42
8. 8
   Beat the egg with a pinch of salt, pour into a lightly oiled pan over low heat to make a thin sheet, then turn off heat and slice into thin strips for garnish.
   ▶ ≈8:12
9. 9
   Reheat the skimmed broth and season it with fish sauce and salt.
   ▶ ≈10:36
10. 10
    Place cooked rice and sliced meat in a bowl, then pour in the hot broth to warm everything through.
    ▶ ≈11:00
11. 11
    Add the soaked noodles and egg strips as garnish, then sprinkle with black pepper and chili powder to taste.
    ▶ ≈12:04
12. 12
    Serve with well-fermented kimchi or radish kimchi for a comforting, warming bowl of Korean beef soup.
    ▶ ≈12:52