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Sulung tang recipe?

I missed going to Gam Mee Ok when I was last in Manhattan and I want desperately to recreate their sulung tang. Do I really just toss beef bones into the pot with water and boil and skim for many hours?

Any home recipes would be wonderful.

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  1. I am not entirely clear on the difference between sullungtang and komtang. Are they the same base but the former has the addition of noodles and sliced beef? I have a recipe for komtang if you would like, and you could just add the noodles if you like.

    1 Reply
    1. re: alex8alot

      Hi Alex, I'd love that recipe for komtang. I have no idea what the difference is either. Does komtang also have a milky white broth? I've only ever had sulung tang with rice, not noodles.

    2. Kkori gomtang is oxtail soup - sullungtang is sliced beef (i think brisket?) soup. Soup base is the same. First wash and boil beef bones (if sullungtang, add brisket, for kkori, add oxtails) for 10 minutes or so. Throw out the water and rinse - this is supposed to get rid of the blood and impurities. Add more water (to cover), simmer beef bones, skimming the nasty brown stuff occasionally. Add radish, green onions, garlic. The longer you simmer, the better.

      Slice the brisket and add back into the soup. You can boil somen noodles or the clear potato noodles (optional). Serve with salt and sliced green onions.

      5 Replies
      1. re: MeowMixx

        How do you get the soup milky white? My mom regularly makes kkori gomtang, but it's always pretty clear. Is it the innards you're supposed to use (my mom doesn't)?

        1. re: Humbucker

          apparently the white-ness can only result from hours and hours of simmering, but also helps if you use bones with lots of marrow. I was told that in Korea, some restaurant cheat and use coffee-mate. How disgusting is that?

          ok, the komtang recipe I have says that you can use either shank, brisket or oxtail (this is a great book: the instructions are rather imprecise and the English is a little off, making you feel like your grandmother is talking to you)

          1 lb shank, brisket or oxtail
          16 cups water
          1 white radish (the size of the meat will be enough)
          2 tsp soup soy sauce
          1 tsp table salt

          1. BOil meat in water, occasionally skimming the froth
          2/ Peel radish and cut into big chunks
          3. When the beef is cooked, it should not bleed (poke it with a chopstick and it should not bleed) add radish. Simmer for about 3 hours until water is reduced to 8 cups
          4. Remove radish and beef. Season the soup with soup soy sauce and salt.
          5. Cut radish into bite-sized pieces and thinly slice beef and mix with the following ingredients:
          1 tbsp soup soy sauce
          1 tsp black pepper
          1 tbsp sesame oil
          1 tbsp sesame salt
          1 tbsp sliced green onion
          1 tsp chopped garlic

          6. REmove the layer of fat from the top of the borth. Pour the meat and radish back into the pot and bring to a boil.

          THis will make 8 servings. Soups that need a long time of boiling like this one taste much better when made in great quantities.

          1. re: alex8alot

            Alex8alot, which cookbook do you have? I've been searching for a really good korean cookbook - trying to learn from my grandmother is frustrating - 'use about this much of this and add a liiiiittle of this...."

            I just recently purchased "A Korean Mother's Cooking Notes" by Sun Young Chan but I'm always looking for more!

            1. re: alex8alot

              Here is the recipe for sesame salt if you like:
              Heat raw seeds over low heat in an unoiled frying pan until golden and puffed up. Shake the pan during cooking to ensure the seeds cook evenly. WHen the seeds are light brown, mix in salt, then remove from pan. When cool, grind seeds to a powder.

              of course there is no mention of ratio of sesame seed to salt. That would be too clear and unambiguous for a Korean cookbook!

              1. re: alex8alot

                My grandmother explained that ggae sogeum (aka sesame salt) was just actually ground sesame seeds but no salt. It was just a way of differentiating whole sesame seeds vs. ground. The "sesame salt" I've found in markets don't have salt in them either. Very confusing, don't you think? ;)

          1. too funny.... That is the very book from which I pulled the recipe! I have another one that I like: Korean Home Cooking by Soon Young Chung. And I know exactly what you mean about trying to learn from Grandma: "What do you mean how many tablespoons? Just use enough!" :)

            3 Replies
            1. re: alex8alot

              I have "A Korean Mother's Cooking Notes," too. What do you think of it? I haven't really followed the recipes, more looked at it to get a better approximation of my mother's vague measurements, so I don't feel like I can really evaluate it. (What I like best are the unintentionally hilarious comments about her daughters-in-law.)

              1. re: AppleSister

                I like the variety of recipes in there. I don't find that Korean recipes have to be exact either, so I also like to use it for approximations. Her comments are hilarious, but I found myself thinking that I was glad that she wasn't my mother-in-law! :)

                1. re: alex8alot

                  I also use her cookbook as more of a guideline and play with the measurements, making notes each time.

                  I've tried making the water kimchi (nabak kimchi) and that came out pretty good. My grandma was very impressed.

                  I love her comments as well.

                  I'll look into the "Korean Home Cooking". Thanks. :)

            2. my mother told me to soak the bones over night in water and change the water continuously. Then you bring the bones to a boil, throw away the water, start over again. This works for oxtails...but I don't know about other beef bones.

              also, you guys have fancy recipes for soup! I just cut some green onions, throw them in a bowl with some salt and pepper (I don't know why but our family never adds it to the original pot of soup, its added to each person's bowl) and garnish with some gochugaru. Oh and don't forget to put a bowl of rice in the soup. If you want you can also add kimchi and kimchi juice to the bowl of soup. I think if I did this in front of my mother she would yell at me