Naju Gomtang (나주곰탕)
Naju Gomtang (나주곰탕)
Ingredients
For the Broth
- 1 package beef shanks, defrosted
- 1 package beef bones, defrosted
- as needed water
- 1 big green onion, charred
- 1 head garlic
- 1 piece ginger, charred
- 1 onion, charred
- a little bit pepper, to taste
- a little bit kosher salt, to taste
For Serving
- 1 egg, julienned
- 1/4 cup big green onion, green part, julienned
- as needed gochugaru, for garnish
- as needed leftover rice
Instructions
- 1
Rinse the defrosted beef bones and beef shank thoroughly under running water.
⏱️ 5 min
- 2
Place the rinsed beef bones and beef shank into a large pot. Add enough cold water to fully cover them. Bring the water to a rolling boil and boil for a short period (about 5-10 minutes) to remove impurities. Do not add any seasonings at this stage.
⏱️ 15 min•🌡️ 100
- 3
Strain the blanched beef and bones, discarding the water. Thoroughly clean the pot and rinse the beef and bones again to remove any remaining impurities.
⏱️ 10 min
- 4
Return the cleaned beef bones and beef shank to the clean large pot. Cover them with fresh cold water. Place the pot on the stove and begin simmering gently over low heat.
⏱️ 5 min
- 5
While the bones are simmering, carefully transfer only the beef shank (leaving the bones in the large pot) into a pressure cooker. Add just enough water to cover the beef shank. Close the pressure cooker.
⏱️ 5 min
- 6
Cook the beef shank in the pressure cooker for 45 minutes. Once the internal temperature reaches 125-135°C, continue cooking for an additional 30 minutes. After this active cooking, turn off the heat and let the beef shank sit in the sealed pressure cooker for 45 minutes to become very tender.
⏱️ 75 min•🌡️ 125 - 7
Carefully remove the cooked beef shank from the pressure cooker. Tightly wrap the beef shank in plastic wrap to help it form a compact shape. Place the wrapped beef shank in the refrigerator to cool and firm up for easier slicing later.
⏱️ 10 min
- 8
While the beef shank is cooling, char the big green onion, ginger, and onion on a grill or over charcoal until slightly blackened. This step enhances their sweetness.
⏱️ 15 min
- 9
Add the charred vegetables (big green onion, ginger, onion) and the head of garlic (un-charred) to the pot with the simmering beef bone broth. Add a little bit of pepper to the broth. Continue to simmer the broth low and slow, allowing the flavors to meld.
⏱️ 30 min
- 10
Once the broth has simmered sufficiently with the vegetables, carefully strain the entire contents of the pot through a fine-mesh strainer into another clean pot. Discard the strained vegetables and bones. Return the clear beef broth to the stove.
⏱️ 10 min
- 11
Season the clear beef broth with kosher salt to taste. Keep the broth warm.
⏱️ 5 min - 12
Remove the chilled beef shank from the refrigerator and plastic wrap, then slice it thinly. Take any remaining beef from the bones that were simmering in the broth and shred it.
⏱️ 10 min
- 13
To serve, place a portion of leftover rice in a metal serving bowl. Top the rice with a generous amount of the shredded beef from the bones, then arrange the thinly sliced beef shank on top.
⏱️ 5 min
- 14
Ladle the hot, clear, seasoned beef broth over the meat and rice until submerged. Garnish with julienned egg, julienned scallion, and a sprinkle of gochugaru. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Naju Gomtang (나주곰탕)
For the Broth
- 1 package beef shanks, defrosted
- 1 package beef bones, defrosted
- as needed water
- 1 big green onion, charred
- 1 head garlic
- 1 piece ginger, charred
- 1 onion, charred
- a little bit pepper, to taste
- a little bit kosher salt, to taste
For Serving
- 1 egg, julienned
- 1/4 cup big green onion, green part, julienned
- as needed gochugaru, for garnish
- as needed leftover rice
Instructions
- 1
Rinse the defrosted beef bones and beef shank thoroughly under running water.
⏱️ 5 min - 2
Place the rinsed beef bones and beef shank into a large pot. Add enough cold water to fully cover them. Bring the water to a rolling boil and boil for a short period (about 5-10 minutes) to remove impurities. Do not add any seasonings at this stage.
⏱️ 15 min•🌡️ 100 - 3
Strain the blanched beef and bones, discarding the water. Thoroughly clean the pot and rinse the beef and bones again to remove any remaining impurities.
⏱️ 10 min - 4
Return the cleaned beef bones and beef shank to the clean large pot. Cover them with fresh cold water. Place the pot on the stove and begin simmering gently over low heat.
⏱️ 5 min - 5
While the bones are simmering, carefully transfer only the beef shank (leaving the bones in the large pot) into a pressure cooker. Add just enough water to cover the beef shank. Close the pressure cooker.
⏱️ 5 min - 6
Cook the beef shank in the pressure cooker for 45 minutes. Once the internal temperature reaches 125-135°C, continue cooking for an additional 30 minutes. After this active cooking, turn off the heat and let the beef shank sit in the sealed pressure cooker for 45 minutes to become very tender.
⏱️ 75 min•🌡️ 125 - 7
Carefully remove the cooked beef shank from the pressure cooker. Tightly wrap the beef shank in plastic wrap to help it form a compact shape. Place the wrapped beef shank in the refrigerator to cool and firm up for easier slicing later.
⏱️ 10 min - 8
While the beef shank is cooling, char the big green onion, ginger, and onion on a grill or over charcoal until slightly blackened. This step enhances their sweetness.
⏱️ 15 min - 9
Add the charred vegetables (big green onion, ginger, onion) and the head of garlic (un-charred) to the pot with the simmering beef bone broth. Add a little bit of pepper to the broth. Continue to simmer the broth low and slow, allowing the flavors to meld.
⏱️ 30 min - 10
Once the broth has simmered sufficiently with the vegetables, carefully strain the entire contents of the pot through a fine-mesh strainer into another clean pot. Discard the strained vegetables and bones. Return the clear beef broth to the stove.
⏱️ 10 min - 11
Season the clear beef broth with kosher salt to taste. Keep the broth warm.
⏱️ 5 min - 12
Remove the chilled beef shank from the refrigerator and plastic wrap, then slice it thinly. Take any remaining beef from the bones that were simmering in the broth and shred it.
⏱️ 10 min - 13
To serve, place a portion of leftover rice in a metal serving bowl. Top the rice with a generous amount of the shredded beef from the bones, then arrange the thinly sliced beef shank on top.
⏱️ 5 min - 14
Ladle the hot, clear, seasoned beef broth over the meat and rice until submerged. Garnish with julienned egg, julienned scallion, and a sprinkle of gochugaru. Serve immediately.
⏱️ 5 min