Many people enjoy ordering a gentle yet rich “Gomtang” (Ox Bone Soup) to finish their yakiniku meal. However, did you know that what is called “Gomtang” can vary significantly in ingredients and preparation from one restaurant to another?
Today, I want to dive deep into the world of this “white soup” and share some insights you might not know.
1. Traditional Roots: Seolleongtang vs. Gomtang
In traditional Korean cuisine, these soups are actually categorized by their clarity and ingredients:
- Seolleongtang: A milky-white soup made by boiling ox leg bones (Genkotsu) for a long period. In Korea, it is common to add ox cheek meat and enjoy it with radish kimchi (Kkakdugi) to change the flavor profile as you eat.
- Gomtang: Originally a clearer broth based on simmered ox tail or internal organs.
What is fascinating is how these styles have uniquely merged and evolved in Japanese yakiniku restaurants. This is why you will see various styles-some places might serve a soup with ox tail meat but use a milky-white bone broth base. The common practice of serving Kkakdugi with Gomtang in Japan is a remnant of this original Seolleongtang food culture.
2. A Global Health Trend: “The Natural Supplement”
Recently, this beef bone broth has gained massive popularity in Western countries as “Bone Broth.”
By simmering bones for extended periods, collagen and amino acids like glycine and proline are extracted. It is now hailed as a “liquid IV drip” by top athletes for its ability to improve gut health, enhance skin elasticity, and support joint recovery. It is truly the ultimate nutritional food that balances deliciousness with health benefits.
3. A Shocking Encounter: The “Fake” White Soup
Creating an authentic broth requires immense time and effort. I will never forget what I saw years ago when I was helping out at a certain restaurant.
At that place, they would take a standard beef tendon broth and simply stir in coffee creamer (portion milk) to make it look white before serving it as Gomtang. The owner told me, “As long as it’s white, customers think it’s Gomtang and they are happy.” I was absolutely speechless. That moment of disbelief became the foundation of my commitment to authenticity.
4. The Pride and Mission of Kuro5
At Kuro5, our mission is to provide the highest grade A5 Wagyu at reasonable prices, served in a style where our staff grills the meat to perfection right in front of you. While meat quality is paramount, we place equal importance on the integrity of our soups and broths-the things that directly nourish our customers’ bodies.
5. Our Foundation: 100% Authentic Homemade Beef Bone Broth
Fueled by that bitter experience from my youth, I vowed that Kuro5 would never cut corners. While many restaurants prepare “standard broth” and “Gomtang broth” separately, at Kuro5, our homemade beef bone soup serves as the base for ALL our soups.
- Whether it is Yukgaejang, Egg Soup, or Seaweed Soup, they all have an overwhelming depth of flavor because they are built on our rich Gomtang base.
- We precisely adjust the concentration for each dish to ensure every menu item shines in its “golden ratio.”
The true whiteness achieved by crushing and boiling down the marrow has a strength and gentleness that no additives or milk could ever replicate.
Closing Thoughts
After enjoying your meat, please try our soup. It is not just a dish; it is a “gift of vitality” from us, designed to make your body feel lighter the next morning. Come and taste the difference that authentic passion makes.
Wagyu Yakiniku Kuro5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, Ikebukuro, Toshima-ku , Tokyo 171-0014
https://en.kuro5.net/restaurant/honten
Wagyu Yakiniku Kuro5
IKEBUKURO East Exit Restrant
2F Need Building, 1-42-16 Higashi-Ikebukuro, Toshima-ku, Tokyo 170-0013
https://en.kuro5.net/restaurant/higashiguchi
Wagyu Yakiniku KURO5
Kabukicho
1F Sankei Building, 2-21-4 Kabukicho, Shinjuku-ku, Tokyo
https://en.kuro5.net/restaurant/kabukicho
Official Instagram: @kuro5yakiniku
