Prominent garlic aroma
Gomtang is a traditional Korean soup made from simmering beef bones and meat until a rich, hearty broth is achieved, often served with noodles or rice. It’s associated with the streets of Naju in South Korea as it is a popular and widely enjoyed street food dish often served by vendors in this region. This is The Han Kitchen Gomtang Ramyun.
Each package contained dehydrated noodles and a powdered soup base.
The preparation process involved boiling the noodles along with the soup base and vegetable flakes for 4.5 minutes in 550 mL of water. Served hot, the broth took on a creamy, off-white beige hue and emitted a savoury, garlicky aroma, with subtle hints of beef. However, upon sipping, the beef bone broth flavour remained disappointingly mild. The presence of beef was discernible, but the characteristic depth of a beef bone broth seemed somewhat overshadowed by the broth’s heavy reliance on salt, MSG, and garlic to boost its overall taste. It’s possible that gomtang, as a soup dish, tends to be more understated, as a similar experience was noted when enjoying it at Hadongkwan, a Michelin Bib Gourmand restaurant in Korea, where it too tasted somewhat bland. The noodles were the highlight, boasting an enjoyable chewiness and springiness and adeptly absorbing the soup. While the meal was pleasant, it didn’t beckon us to make a return purchase.
This The Han Kitchen Gomtang Ramyun contained 117 g. It was produced in South Korea and purchased in Sydney, Australia in 2023.