Kom Tang Korean Beef Stock Soup Recipes

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GOMTANG (KOREAN BEEF SOUP)



Gomtang (Korean Beef Soup) image

The magic of this soup is the Korean Radish called Mu. I'm lucky, there is a big Korean community in LA and the surrounding area so I don't have to go too far to find it but try Asian markets in your area. In the west we think of radish as a very strong tasting vegetable but Korean White radish is very mild and once cooked in soup I challenge a westerner to even identify the big white chunks of vegetable in the soup as radish. It looks and has the substance of potato but only has 5g of carbohydrates and 2g of fiber for 3 net carbs per cup!

Provided by themadp

Categories     Clear Soup

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb beef brisket
1 gallon water
1 korean radish
1 cup of chopped green onion
2 garlic cloves
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds

Steps:

  • Cut beef and radish into chunks.
  • Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
  • Put the beef in one and the radish in the other and marinade for at least an hour.
  • Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
  • 1 hour later add the contents of the other bag.
  • Slow cook for 3-4 hours and it's done.

Nutrition Facts : Calories 122.8, Fat 6.8, SaturatedFat 1.8, Cholesterol 35.1, Sodium 729.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.4, Protein 13.1

KOM TANG (KOREAN BEEF STOCK SOUP)



Kom Tang (Korean Beef Stock Soup) image

This basic Korean boiled soup is, according to Koreans, good for keeping you young and healthy. Full of vitamins and calcium, Kom Tang is great food after surgery or for pregnant woman. Normally used with Korean radish, daikon is easier to find. Feel free to use any pasta.

Provided by Member 610488

Categories     Stocks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/3 lbs boneless beef cubes
1 daikon radish, cut in half without top
1 large green onion
5 garlic cloves, minced
1/4 lb precooked Chinese egg noodles
salt & freshly ground black pepper, to taste

Steps:

  • In a large dutch oven, add 8 cups cold water, the beef cubes and the radish. Bring to a boil and then simmer for 1 hour until meat is very tender.
  • Remove meat and radish from the broth and skim off excess fat that has floated on the surface of the broth. Slice the meat into thin slices, cutting against the grain. Slice the radish into slices 1/4 inch thick.
  • Add the meat, radish and garlic to the broth. Bring back to a boil. Add noodles to broth.
  • Cut green onion into rings. Check seasoning and garnish with green onions.

Nutrition Facts : Calories 1155.1, Fat 109, SaturatedFat 45.1, Cholesterol 174.2, Sodium 64.8, Carbohydrate 25.5, Fiber 2.5, Sugar 2.8, Protein 17.4

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