Gomtang Reimagined Korea’s Beloved Broth Meets Michelin-Starred Innovation In recent years, a surprising culinary transformation has been simmering across Seoul. Gomtang — the classic Korean beef broth — is evolving beyond its humble, heritage-driven roots. Young, trend-setting chefs, including Michelin-starred innovators and internationally trained fine-dining experts, are bringing new life to this comfort dish, creating versions that reflect both modern techniques and deep respect for tradition. https://n.news.naver.com/mnews/article/023/0003918490 When Time is the Main Ingredient Chef Im Jung-sik, one of Korea’s most acclaimed culinary minds, opened “Gomtang Lab” in Seoul’s Sinsa-dong last year. With five Michelin stars under his belt — three from New York's Jungsik, and two from Seoul’s Jungsikdang — Chef Im believes gomtang represents the true taste of Korea. “I was inspired by heritage spots like Hadongkwan and Mapo-ok,” he says. “As a fine-dining chef, I focused on extracting detailed textures and flavors from ten different cuts of beef.” The signature dish, Collagen Sagol Gomtang, is a creamy, slow-simmered broth made with oxtail, shank, and beef bones, cooked for over 10 hours. The result is a rich, gelatinous mouthfeel that lingers deeply. Limited to just 20 bowls per day, this dish was also selected by the Michelin Guide for its Bib Gourmand list this year — an honor for great food at great value. https://n.news.naver.com/mnews/article/023/0003918490 Gomtang with a Glass of Pinot Pairing gomtang with wine? Absolutely. At Gomtang Lab, the dish is elegantly matched with Burgundy Pinot Noir, whose smooth acidity cuts through the broth’s richness. During the summer months, a chilled glass of sparkling wine offers a refreshing alternative. https://n.news.naver.com/mnews/article/023/0003918490 From Netflix to Seoul Station: Pork Gomtang Gets the Spotlight Another rising star in this trend is “Seoul Station Gomtang,” opened earlier this year by chefs Park Cheol (known from Netflix’s The Hungry and the Hairy) and Hong Chang-beom. Both trained in Europe — France and the UK respectively — and bring a refined, global approach to pork broth. Their soup balances clean, umami-rich depth with clever techniques like using crab shells and Pacific saury to neutralize pork gaminess. The broth, made from front leg cuts and root vegetables, is rich yet clear, with a saltiness you can customize by requesting unsalted broth. https://n.news.naver.com/mnews/article/023/0003918490 Busan’s Beloved “Geodae Gomtang” Now in Gangnam Having drawn long lines in Haeundae, Geodae Gomtang opened its Seoul location near Gangnam Station on July 14. Led by Chef Yoon Kang-san, previously head chef at vegan fine-dining restaurant Forest Kitchen, the Seoul branch continues the brand’s signature style: thick, creamy broth with a clean finish. Chef Yoon’s skill in selecting seasonal vegetables shines in his sides and garnishes, like a smooth garlic purée. The restaurant’s carefully aged Busan-style kimchi is another point of pride. https://n.news.naver.com/mnews/article/023/0003918490 Even the Classics Are Trending Old-school icons like Hadongkwan (Jung-gu) still attract daily lines, while newer favorites like Oksang-dong’s “Neungdong Minari” and Mapo’s “Oksangdongshik” are redefining what traditional gomtang can be. In Yongsan’s trendy “Yongridan-gil” neighborhood, a new spot called Torom Gomtang is serving a version inspired by southern coastal flavors. Their “Kim Gomtang” features fresh laver (seaweed) in pork broth — a twist that recalls the lightness of seaweed soup, but with the heartiness of gomtang. A side of marinated crab sauce (chil-gae-jang) for dipping meat shows the southern influence clearly. The Future of Gomtang According to food critic Lee Yong-jae, “When Western-style techniques are applied to gomtang, it results in a new flavor language. Combine that with chef branding and the rising interest in culinary storytelling, and you have the recipe for a modern food phenomenon.” From traditional soul food to Michelin-worthy reinvention, gomtang is no longer just a grandmother’s dish — it’s a canvas for Korea’s most visionary chefs. #Gomtang #KoreanFood #MichelinChef #FineDining #SeoulEats #KFoodTrend #KoreanSoup #BeefBroth #PorkBroth #GomtangLab #SeoulStationGomtang #GeodaeGomtang #KoreanCuisine #FoodInnovation #BibGourmand #ComfortFood #FusionFood #TraditionalMeetsModern #GourmetSoup #SoupLovers #KFoodGuide #SeoulRestaurants #KoreanDining #ModernHanStyle #KFoodCulture #HiddenGemsSeoul #FoodieKorea #NextGenKoreanFood #ChefLife #KoreanBroth All rights reserved Stay14 Bespoke
