A few days ago, I heard that my daughter, who lives in Atlanta, had a terrible cold. With the long holiday approaching, she was coming home, so we decided to prepare our family's special tonic: gomtang (beef bone soup).
Our home's gomtang is my husband's special project. He buys large bones, soaks them to remove the blood, boils them once to get rid of any gamey smell, and then simmers them overnight on a low heat. This process yields a thick, milky broth. He makes this special soup with such care every time the seasons change.
The word "gomtang" is said to have come from the word "goda," which means "to boil until something falls apart or to cook down to a concentrate." Just as its name suggests, gomtang is a precious dish that requires a long time and a lot of effort to prepare.
The perfect partner for gomtang is, without a doubt, a refreshing kkakdugi (diced radish kimchi). With just one plate of this delicious kimchi, no other side dishes are needed. As I ate a bowl of the milky broth, filled with Dad's devotion, I started sweating, and I felt my energy return. It's a secret that I always end up eating too much because it's so delicious. 😊
My daughter quickly finished her bowl and gave a thumbs-up, saying, "Dad's gomtang is the best!" Her body, weakened by the cold, seemed to have bounced back. She was so motivated for her run tomorrow in Key Biscayne and felt she would do well. I hope the gomtang helps her condition and leads to a great record!
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