곰탕 원리
Beef Bone Soup
Soak bones in cold water 3+ hours, blanch, then simmer on medium-to-high heat (not low) — the higher heat emulsifies the fat into the water, creating the characteristic milky-white broth.
Gomtang is a white, milky beef bone soup simmered for 4-8 hours until collagen fully dissolves into the broth. The characteristic milky-white color comes from fat emulsification under vigorous boiling.
핵심 요소
핵심 원리
Prolonged simmering over medium-low heat → collagen dissolves and fat emulsifies → resulting in a milky broth.
핵심 단계
- 1Soak the beef in cold water for more than 3 hours to remove excess blood. Then, blanch it in boiling water for 5 minutes to remove impurities.
- 2Boil 3 liters of beef bone broth with cold water over high heat, and skim off any foam that forms.
- 3Maintain a medium-low simmer for 4 to 8 hours – using low heat will result in a clearer broth (it won't be milky).
- 4Seasoned simply with salt to enhance the natural flavor of the beef.
화력
"Junkangbul" (aiming for a milky broth) - Low heat produces a clear broth.
time
Ideally, a minimum of 4 hours, but preferably 8 hours.
주 양념
Salt only - Soy sauce causes discoloration, garlic is optional (based on preference).
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