Rich Pork Bone Soup (Gomtang)
10-Hour Slow-Cooked Rich Pork Gomtang: A Generous Recipe for 50 Servings (Perfect for Catering)
A comforting and deeply flavorful Pork Gomtang recipe, yielding 50 generous servings, made by simmering pork bones and leg meat for an extended period. Perfect for warding off the winter chill with its warm, hearty, and robust broth.
Ingredients for Pork Gomtang (Serves 50)- Pork leg bones 17 kg
- Pork leg meat 12 kg
- Chopped chives 1.5 bundles
- Chopped green onions 2 bundles
- Cheongyang peppers 34
Ingredients for Boiling the Meat- Apples 2.5
- Ginger 1 Tbsp
- Radish 1
- Green onions 3 stalks
- Doenjang (soybean paste) 1 Tbsp
- Cooking wine (Mirin, etc.) 1 bowl (approx. 200ml)
- Vinegar 2 Tbsp
Seasoning Paste Ingredients- Minced garlic 1 Tbsp
- Minced ginger 1/2 Tbsp
- Gochugaru (Korean chili flakes) 2.5 Tbsp
- Simmered pork bone broth 3 ladles (approx. 300ml)
- Black pepper to taste
- Salted shrimp paste solids 1 Tbsp (finely minced)
- Salted shrimp paste liquid 2 Tbsp
- Apples 2.5
- Ginger 1 Tbsp
- Radish 1
- Green onions 3 stalks
- Doenjang (soybean paste) 1 Tbsp
- Cooking wine (Mirin, etc.) 1 bowl (approx. 200ml)
- Vinegar 2 Tbsp
Seasoning Paste Ingredients- Minced garlic 1 Tbsp
- Minced ginger 1/2 Tbsp
- Gochugaru (Korean chili flakes) 2.5 Tbsp
- Simmered pork bone broth 3 ladles (approx. 300ml)
- Black pepper to taste
- Salted shrimp paste solids 1 Tbsp (finely minced)
- Salted shrimp paste liquid 2 Tbsp
Cooking Instructions
Step 1
1. We will be simmering the pork bones for 10 hours to create a deep and rich broth for our Gomtang. First, after soaking the pork leg bones to remove blood, boil them in water for a quick blanch. Discard this initial boiling water. Now, add fresh water and prepare to simmer the pork bones for 10 hours.
Step 2
2. While the soup is simmering, periodically skim off any fat that rises to the surface. This step is crucial for achieving a clear and clean broth.
Step 3
3. While the soup is simmering, let’s prepare the toppings. First, wash 1.5 bundles of chives thoroughly, drain them, and then cut them into bite-sized pieces.
Step 4
4. Now, let’s make the flavorful seasoning paste that will enhance the Gomtang. Start by adding 1 Tbsp of minced garlic to a bowl.
Step 5
5. Next, add about 1/2 Tbsp of minced ginger. Ginger is excellent for removing any gamey odors from the meat.
Step 6
6. Add 2.5 Tbsp of gochugaru (Korean chili flakes) to give it a pleasant spiciness.
Step 7
7. Ladle in 3 ladles of the simmering pork bone broth (approximately 300ml) and mix well with the seasoning ingredients. The broth will help the paste dissolve smoothly.
Step 8
8. Finally, add black pepper to taste. Black pepper further enhances the savory notes of the meat.
Step 9
9. Finely mince 1 Tbsp of salted shrimp paste solids and add them to the seasoning paste. Salted shrimp paste adds a wonderful umami depth.
Step 10
10. Lastly, add 2 Tbsp of salted shrimp paste liquid to adjust the seasoning. You can adjust the amount based on the saltiness of your shrimp paste.
Step 11
11. Stir everything together until well combined, and your delicious seasoning paste is ready!
Step 12
12. Now, let’s prepare the green onions and Cheongyang peppers for the garnish. Take 2 bundles of green onions, split them in half lengthwise, and then chop them into pieces suitable for topping the soup. Finely chopped green onions look appealing and add a fresh flavor.
Step 13
13. Finely chop 34 Cheongyang peppers. You can adjust the quantity to your preference for spiciness. The chopped peppers add a refreshing kick to the Gomtang.
Step 14
14. Now, we’ll boil the 12 kg of pork leg meat to serve with the rich Gomtang broth. First, place the pork leg meat in a large basin and rinse it under running water until the water runs clear, ensuring all blood is removed. Removing the blood is key to preventing a gamey taste.
Step 15
15. Prepare the ingredients for boiling the drained pork leg meat. Fill a large pot with plenty of water. Once boiling, add 2.5 apples, cut into large chunks. Apples help tenderize the meat and remove any unpleasant odors.
Step 16
16. Next, add 1 Tbsp of ginger, whole. This is effective for eliminating any gamey smell.
Step 17
17. Add 1 radish, cut into large pieces, and 3 whole stalks of green onion. These vegetables help to neutralize any porky smell.
Step 18
18. Dissolve 1 Tbsp of doenjang (soybean paste) into the water. Doenjang is excellent at removing the gamey flavor of pork.
Step 19
19. Add 1 bowl (approx. 200ml) of cooking wine (like Mirin) and 2 Tbsp of vinegar. Cooking wine tenderizes the meat, and vinegar helps to remove odors.
Step 20
20. Once all ingredients are in, add the drained pork leg meat to the pot. Simmer over medium heat for 40 minutes to 1 hour, or until the meat is tender. Skim off any foam that rises to the surface during cooking for a cleaner taste.
Step 21
21. Here is the 12 kg of tender pork leg meat, fully boiled! Slice it into bite-sized pieces.
Step 22
22. Now, let’s assemble the hearty Pork Gomtang by placing all the ingredients into bowls. Prepare the deep and rich pork bone broth, simmered for 10 hours.
Step 23
23. Place a generous portion of the sliced pork leg meat into each serving bowl. 24. Top with the prepared chives and chopped green onions, and add about 1 tablespoon of the chopped Cheongyang peppers, according to your preference. 25. Serve with the prepared seasoning paste on the side, allowing everyone to adjust the flavor to their liking.
