Nourishing Herbal Bone Broth (Sagol Gomtang)
♥Revitalizing Herbal Bone Broth (Sagol Gomtang)♥
Feeling drained and need a boost of energy? How about a comforting bowl of nutritious herbal bone broth? This deeply savory and rich soup is perfect for restoring vitality.
Broth Ingredients- 2kg Beef Marrow Bones (Sagol)
- 2kg Assorted Beef Bones (Japbyeol)
- 6 Bay Leaves
- 100g Astragalus Root (Hwanggi)
- 1 pack Samgyetang Herb Kit (for chicken soup, can be adjusted to taste)
Seasoning & Garnish- Salt to taste
- Black Pepper to taste
- Chopped Scallions (for garnish)
- Salt to taste
- Black Pepper to taste
- Chopped Scallions (for garnish)
Cooking Instructions
Step 1
Place the marrow bones and assorted bones in a large stockpot. Rinse them once. Then, fill the pot with enough water to cover the bones and begin the process of soaking to remove blood. I changed the water about 4 times. Quick Tip: For faster blood removal, use lukewarm water and dissolve a tablespoon of sugar in it. Let it soak for 30 minutes, and you’ll find the blood is efficiently removed.
Step 2
After soaking, rinse the bones again. Place them back in the stockpot and add fresh water. Toss in the 6 bay leaves and bring to a rolling boil over high heat. Once boiling, skim off any scum or impurities. Rinse the bones and the pot thoroughly to ensure a clean broth.
Step 3
Return the cleaned bones to the stockpot. Now, add the 100g of astragalus root and the entire Samgyetang herb kit. Pour in enough fresh water to generously cover all the ingredients. This is where the magic of long, slow simmering begins to create a deeply flavorful broth.
Step 4
I simmered this for a total of 6 hours, allowing the flavors to meld beautifully. Keep an eye on the water level during simmering and add more if it gets too low. You’ll know it’s ready when the broth turns a milky white and has a rich, opaque consistency.
Step 5
Allow the broth to cool slightly. It’s easier to separate the meat and cartilage from the bones when the broth is warm, but not boiling hot. Carefully debone the tender meat and the chewy cartilage, separating them from the large bones.
Step 6
Once the meat and cartilage are separated, chop them into bite-sized pieces and serve them in a bowl. Season generously with salt to your preference. Garnish with freshly chopped scallions and a pinch of black pepper for added aroma and flavor. Your wholesome and nourishing herbal bone broth is now ready to be enjoyed!
