Miso Gomtang: A Luxurious Vegetable Broth Soup
Chef Lee Young-sook’s Exquisite ‘Miso Gomtang’ from Netflix’s ‘Chef’s Table’, A Rich Soup Made Only with Vegetables
This recipe recreates the ‘Miso Gomtang’, a vegetable-based ox bone soup that particularly intrigued me from the Netflix culinary show ‘Chef’s Table’, by the celebrated Chef Lee Young-sook, winner of Hansik Daejeop 2 (Korean Cuisine Battle 2). While the show offered detailed explanations, I’ve added Napa cabbage for an even richer flavor, following her method. The resulting soup boasts a beautiful, desired color and a truly sophisticated taste. Discover the secrets to this clear yet deeply flavorful broth!
Gomtang Broth
- 6 Dried Shiitake Mushrooms
- 1/2 Daikon Radish
- 10g Dried Kelp (Kombu)
- 3 Leaves of Baby Napa Cabbage (including the root part)
- 2.5 Liters Water
- 3 Rounds of Perilla Oil (approx. 1.5 Tbsp)
Meat Garnish & Accompaniments
- 12 Slices of Round Eye Steak (or Top Round)
- 1 Egg
- 1 Handful of Korean Parsley (Minari)
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 2-3 Pinches of Flour
- 12 Slices of Round Eye Steak (or Top Round)
- 1 Egg
- 1 Handful of Korean Parsley (Minari)
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 2-3 Pinches of Flour
Cooking Instructions
Step 1
First, prepare the ingredients for the Gomtang broth. Cut the daikon radish into manageable pieces. Gently wipe any dirt off the shiitake mushrooms with a paper towel, and similarly wipe the surface of the dried kelp to remove impurities. Place the prepared radish, shiitake mushrooms, and kelp into a pot.
Step 2
Add an additional two rounds of perilla oil to the pot, making a total of three rounds.
Step 3
Turn the heat to medium and stir-fry the ingredients, making sure they don’t stick, until they are fragrant. This process helps to extract and deepen the vegetables’ umami flavor.
Step 4
Once the shiitake mushrooms begin to soften slightly, pour in the 2.5 liters of water you prepared.
Step 5
Cut the baby Napa cabbage into large pieces, including the root part, and add them to the pot. The cabbage will contribute its natural sweetness to the broth.
Step 6
Reduce the heat to low and simmer gently. Just before the soup comes to a rolling boil, when a light foam appears on the surface, remove the dried kelp. Boiling kelp for too long can result in a bitter taste.
Step 7
After removing the kelp, increase the heat back to medium-high and carefully skim off any foam that rises to the surface of the broth. This is a crucial step for achieving a clear and clean soup.
Step 8
Now, cover the pot with a lid and let it simmer for 30 minutes over medium-high heat. Allow the delicious vegetable broth to fully infuse.
Step 9
Prepare the round eye steak for the garnish. Lightly season the thinly sliced steak with only a pinch of salt and pepper. Then, sprinkle 2-3 pinches of flour over it, creating a thin coating. This helps the egg wash adhere better and ensures a tender cook.
Step 10
Wash the Korean parsley (minari) and pat it dry. Place a portion of the parsley on top of the prepared steak slices and roll them up tightly. The fresh aroma of the minari will complement the meat beautifully.
Step 11
Whisk the egg to create an egg wash. Dip the rolled steak and minari bundles into the egg wash, coating them evenly. Heat a pan with a little oil and place the coated bundles in the pan. Sear them briefly until the exterior is golden brown, just enough to cook the outside. Avoid overcooking the inside at this stage.
Step 12
Ladle the Gomtang broth, which has been simmering for 30 minutes, into a serving bowl. Add the seared meat and minari rolls, briefly poaching them in the hot broth to warm through and tenderize. They should be gently warmed in the broth, not heavily cooked.
Step 13
Your exquisite ‘Miso Gomtang’ is now complete! Enjoy a special meal with its clear, deep broth and tender garnishes.
Step 14
As a tip for later, you can freeze any leftover broth. It makes an excellent base for a shabu-shabu hot pot with additional vegetables and meat. This way, you can enjoy the rich flavor of the broth twice!
