The ultimate recipe to recreate authentic yakiniku restaurant-style Gomtang soup at home in just 10 minutes. Using Dashida, a beef bone soup base, and milk, this recipe achieves a deep and mellow flavor. It's also perfect as a finishing dish, and can be enjoyed with ramen or as Gukbap.
Ingredients
Main Ingredients (2 servings)
- Beef 100g
- Green onion 60g
- Milk 50cc
Seasonings
- Water 450cc
- Sake 2 tbsp
- Dashida 1 tbsp and 1/2 tsp
- Grated garlic 2 cloves (approx. 10g)
- Grated ginger 5g
- Sugar 2/3 tsp
- Beef tallow 1 piece
- Table pepper 4 dashes
- Salt 1 pinch (to taste)
Steps
- Peel and grate 2 cloves of garlic and 5g of ginger.
- Cut 60g of green onion lengthwise in half, then julienne.
- Cut 100g of beef into bite-sized pieces. [Pro Tip!] Cutting it into smaller pieces helps extract more flavor.
- Add 450cc of water, 2 tbsp of sake, and 1 tbsp and 1/2 tsp of Dashida to a pot.
- Add the cut 100g of beef, grated garlic (approx. 10g) and 5g of ginger, 2/3 tsp of sugar, and 1 piece of beef tallow to the pot, heat and bring to a boil.
- Once boiling, carefully skim off the scum. [Pro Tip!] Since beef tallow is added, thoroughly removing the scum will reduce bitterness and result in a clearer flavor.
- Add the julienned 60g of green onion and 4 dashes of table pepper.
- Add 50cc of milk and bring to a boil again. [Pro Tip!] Adding 50cc of milk will make it cloudy and increase its richness and umami. Be careful not to add too much, as it can make the soup taste too milky.
- Taste and add 1 pinch of salt if desired (to taste). Serve in a bowl and it's done.
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