The cold air hits hard in Alexandra Virginia in the winter, which brings me to how I found a bowl of Korean Beef Bone Soup to keep me warm.
It was only my second day in the neighborhood when I noticed a few Korean Restaurants around. My curiosity got me to go and try one close by and what do I find a Beef Bone Soup on the menu.
My Portuguese mom made soup with beef bones and it just brought such comfort that I decided to try the Korean soup version for the first time. To my surprise, the beef broth burst with such great flavors that it became my favorite place to eat. From that moment, we were regulars and memories were made for a perfect bite of bone broth on a cold winter night!
Grocery Store
These are very basic ingredients:
- cow bones
- beef shank
- 5 to 6 garlic cloves
- 4 green onions, chopped
- kosher salt, to taste
- Freshly ground black pepper, to taste
- short-grain white rice
Types of Bones
This is a great way for me to buy low-cost high-quality meat. Here are some of the bones and meats to make this traditional Korean soup.
- beef bone marrow
- shanks with bones
- ox leg bones
- ox bones
- organic bones
Also, add more meat such as:
- beef flank or shanks after it's cook shred or cut into bit size
- brisket meat, after it's cooked then sliced brisket for each serving
How to Cook
The trick to this dish is to cook a pot of bones for a long time in a large pot on low heat. The cooking time may vary on how it is cooked and what type of pot, which I recommend steel or a copper pot to cook for a long time.
- Electric Stove is what I have and it will take about 3 hours on low for me. Once the meat falls apart I know it's done.
- Gas Stove I have never tried but it is the common way to cook in other countries.
- Crockpot - I used the crockpot and it took 12 hours.
How to Make Korean Beef Bones Soup
I used a crockpot and a pot to make this dish and the other wonderful tools would be a fine mesh strainer along with a chopping knife.
Step 1: In a large bowl, soak bones in cold water for at least an hour.
Step 2: Add 6 garlic to the crockpot.
Step 3: Rinse the bones and place them in the crockpot with water filling above the bones, add the salt and close the lid.
Step 4: After 12 hours of cooking, the broth will turn thick and white. I taste it at this point to see if it needs more salt. If it does cook for another hour.
Step 5 Remove the bones and pieces of meat from the crockpot. Using a fine mesh strainer, remove the broth into another medium pot.
Step 6 Let it cool and begin the process of skimming fat from the top. I let mine cool overnight in the refrigerator and skim the fat after it hardens. Then I warm it in the pot when I am ready to eat the next day.
Step 7 Hand-shred the shank into chunks and chop scallions for garnish.
Step 8: Pour the broth into a bowl then top with shredded meat and scallions. Add salt and pepper to taste. Serve with cooked rice.
Health Benefits
Even though there is limited research on the benefits, then again word of mouth is always more realistic, people believe that it can increase good digestion and gut health and improve immune function. I eat it for joint health and can tell the difference when I do It but that's just me, I notice things very easily because of my health issues. Here is an article from the BBC explaining the benefits in more detail.
Variations
Once I have that beefy flavor, to my broth and the meat falls apart, I like to add a few things or make different dishes.
- dumpling soup - I have made dumpings but have bought them at Trader Joe's to add to my big bowl of soup.
- Korean stew can be made in many ways here are some different recipes
- napa cabbage is perfect for the top of the soup with shredded carrots
- sweet potato starch noodles
Tips And Tricks
- I use a fine mesh strainer to get all the bits out so I can have a clear broth.
- Once the meat and bones are cooked, I will remove the fatty tissues.
- If the broth is cold the process of skimming the fat on top is easier.
Frequently Asked Questions
Can I make it ahead of time?
It's best to make it ahead of time so the fat can be skimmed from the top easily.
Have Leftovers?
I will take my leftover broth and freeze it in plastic containers, Then I just warm it up when ready to make soup.
More Korean Dishes to Enjoy!
I will make this soup on a Sunday because of the time it takes to make and use the rest of the day to prep for the week of meals. Korean cooking is one of my favorite cuisines to making rich flavor dishes. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
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Korean Beef Bone Soup Gomtang (곰탕)
Equipment
- Crockpot
- pot
Ingredients
- 3 pounds cow bones
- 1 pound beef shank
- 6 garlic cloves
- 10 cups water until an inch of water covers the bones
- 2 tsp salt may need more depending on your taste buds
Optional toppings
- 4 green onions chopped
- Sea salt to taste
- black pepper to taste
- white rice for serving, follow package instructions
Instructions
- In a large bowl, soak bones in cold water for at least an hour.
- Add 6 garlic to the crockpot.
- Rinse the bones and place them in the crockpot with water filling above the bones, add the salt and close the lid.
- After 12 hours of cooking, the broth will turn thick and white. I taste it at this point to see if it needs more salt. If it does cook for another hour.
- Remove the bones and pieces of meat from the crockpot. Using a fine mesh strainer, remove the broth into another medium pot.
- Let it cool and begin the process of skimming fat from the top. I let mine cool overnight in the refrigerator and skim the fat after it hardens. Then I warm it in the pot when I am ready to eat the next day.
- Hand-shred the shank into chunks .
Toppings
- Chop scallions for garnish, pour the broth into a bowl then top with shredded meat and scallions. Add salt and pepper to taste. Serve with cooked rice.
Video
Notes
- I use a fine mesh strainer to get all the bits out so I can have a clear broth.
- Once the meat and bones are cooked, I will remove the fatty tissues.
- If the broth is cold the process of skimming the fat on top is easier.
Cher
I can’t wait to try this, thanks for sharing.
Lizzy
Hope you enjoy, Oxox Lizzy