The food alchemists in Korea have many years and lots of resources to tweak products towards a kind of perfection that the Korean market demands with the byproduct that Asia as a whole likes South Korea as much as it dislikes Japan and distrusts China and especially its food. It creates a perfect storm for instant foods that recreate the sensation and feeling of the real thing. In this case, Gomtang, is a dish that takes days to make, involving the boiling of oxtail and bones for days resulting in a rich and hearty stock that is seasoned only with a dash of salt and chopped green onions. The boiling over days leaves your house smelling like a glue factory and it’s largely outsourced to restaurants that specialize in gomtang or sulungtang (alt word, basically same thing) like Gam Mi Ok in midtown Manhattan, where the soup is kept going round the clock for decades in giant cauldrons, served with simple flour noodles of vermicelli gauge. The Gomtang package noodle pictured above claims to give you the same taste. And it does. I made a batch for lunch for my family using these packs, and I did add sliced round cuts that I dipped in the soup to brown and quickly put aside for adding to the final dish. The soup, which is a bit salty like every package ramen dish, looks and tastes just like a decent gomtang. The beef that I added gives it a few added globules of beef fat which only adds to the authenticity. Add chopped green onions and for a moment, you are sitting on 32nd Street in Manhattan on a cold day savoring your gomtang.
I do have to add that while it tastes good up front, there are missing flavor notes that give it away as not completely authentic. There is a flavor and soup texture added by the solubilized connective tissues of oxtail that leaves a sticky residue on your palate and makes the beef flavor linger -this is missing. Also, I would avoid drinking up the soup as it is a lot of unnecessary sodium to add to your diet. As a carrier and sauce for the noodles and added beef, it is perfect on a cold fall day, and I recommend it in moderation.