Korean gom tang [곰탕] bone soup

Gom tang is a soup normally made by boiling oxtail bones (which can include beef tripe and brisket etc) for a long time until it turns cream color. 'Gom' in "gomtang" refers to the lengthy boiling down process. Making gomtang is a simple but time-consuming effort. It is very nutritious and sort of a comfort food.

In this case, I used pork knuckle bones and boiled it for several hours over several days. Those times it's not being boiled i store the entire pot in the fridge.

Since I am using a claypot, after taking out of the fridge, I let it stand for a while before heating to prevent the claypot cracking.

Ingredients
About 2 to 3 lbs pork knuckle bones
Water


Soak the bones in cold water for about an hour to remove blood. Discard water

Boil bones in fresh water for about 20 mins to remove impurities and smell. Discard water

Place bones in pot, add about 1 or 1 1/2 gallon fresh water to cover and once it starts boiling, turn to low heat and continue boiling for about 5 to 6 hours (the longer the cooking time the better).


Skim off the oil on top. Continue to add water as needed.

The soup should take on a milky white or cream color.


Remove bones.

I usually strain the soup to remove impurities but it's not necessary.


To serve, scoop soup into a bowl, add salt, a dash of pepper and chopped green/spring onions. You can also add plain noodles or rice to the soup.

The remainder, I usually boil it to reduce to about half of its volume and freeze in serving portions.


The commercial version of gomtang that i can think of is Saligomtang myeon.