Gomtang is one of a kind from non-spicy food.
There are various beef soups in Korea using different parts of meat and/or bones. It made with ribs, briskets, ox bones, oxtail, ox small intestines, and/or ox's head by boiling for a long time. My mom used to make it especially in winter using a briquet stove for an overnight boiling. As far as I know, Korean thick milky beef soup needs to be boiled more than 6 hours.
This noodle soup is good for foretaste for general Gomtang, but there are many ways and taste of it by region and/or restaurants unique recipes, so I hope you would try a few different kinds of soup if it is possible. It serves with steamed rice, Kimchi, and side dishes.
Don't forget to add up some salt and a little black pepper for your own taste.
It was introduced in 1988 as non-spicy noodle with a plastic package (Not in a cup or bowl version).
Whenever I get this noodle soup, I always get an instant steamed rice to feel like I have a real Gomtang to enjoy.^^
Description
-Milky beef soup with instant noodle and dried green onions.
-111g/ 495Kcal / 1,050 Korean Won
Cooking Directions
1.Remove wrapping film. Open lid a half way and add soup powder into the cup.
2.Hot water up to the line inside the cup and wait 4 minutes.
3.Stir well.
4.Enjoy ^^
Most of the convenience stores serve hot water.
CAUTION: NOODLE WILL BE HOT. BE CAREFUL.
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