시골 정성으로 핏물부터 장작불까지, 소머리곰탕 만드는 과정

Today, I've documented the process of making ox head gomtang (beef bone soup) from start to finish, from removing the blood to using it in a wood-fired cauldron. I personally prepared a cow's head and its bones, removing the blood in cold water, boiling it first, and washing it. Then, I simmered it overnight in a cauldron over a wood fire. The gomtang (beef bone soup) made this way becomes a clean, rich broth, free of any beef odor. The ox head meat was prepared separately, making boiled pork mainly from the tongue and cheek, serving it with a bed of green onions, a sam sauce, and onions and scallions. Kimchi (kimchi), white rice, and hot gomtang (beef bone soup). This is the perfect winter meal. Process over perfection, Seriousness over speed. This is the process of making ox head gomtang (beef bone soup) in a country cauldron. [email protected] #HowToBoilBeefHead #BeefHeadSoup #MakingBeefHeadSoup #BoiledBeefHead #BeefHeadGomtang #BeefSoup #BeefTang #CountryBeefSoup #KimjangKimchi #CountrySentiment #CountryHouse #CountryEat #CountryCooking #CountryFeel