Name: Heug-yeomso-tang (Black Goat Soup)
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 4 to 6 servings
Cuisine: Korean
Ingredients: 1.5kg bone-in black goat meat, ribs, shank, or shoulder, cut into 6 to 8cm pieces; 3 liters cold water, plus more for soaking and blanching; 2 tablespoons coarse salt, for soaking; 120ml cheongju or soju; 1 large onion, halved; 1 head garlic, cloves separated and lightly crushed; 30g fresh ginger, sliced; 2 large scallions, cut into 10cm lengths; 2 dried jujubes (daechu), optional; 1 piece dried milk vetch root (hwanggi), about 10g, optional; 1 piece Korean angelica root (danggwi), about 5g, optional; 2 tablespoons doenjang (Korean fermented soybean paste); 2 tablespoons gochugaru (Korean chili flakes), medium-coarse; 1 tablespoon soup soy sauce (guk-ganjang); 1 tablespoon minced garlic; 1 tablespoon toasted sesame oil; 1 teaspoon fish sauce or Korean anchovy sauce, optional; 1/2 teaspoon freshly ground black pepper; 4 cups napa cabbage leaves or outer cabbage leaves, blanched and squeezed dry; 250g mung bean sprouts (sukju-namul), rinsed; 200g Korean radish (mu), cut into thick matchsticks; 100g perilla leaves (kkaennip), roughly torn, optional but good; 3 tablespoons roasted perilla seed powder (deulkkae-garu), plus more for serving; 2 scallions, thinly sliced, for finishing; 1 red chili, thinly sliced, optional; Salt, 1/2 teaspoon at a time, as needed; Cooked white rice, to serve

Question 1

How do you keep black goat soup broth clean instead of muddy?

Accepted Answer

Soak 1.5 kilograms bone-in black goat meat in salted cold water for 30 minutes, then hard-boil it for 8 minutes. Rinse each piece under warm running water, rub away scum and bone grit, and wash the pot before starting the 2-hour broth simmer.

Question 2

How long should I simmer bone-in goat meat for heug-yeomso-tang?

Accepted Answer

Simmer bone-in black goat meat for 2 hours with cheongju or soju, onion, garlic, ginger, scallions, and optional medicinal herbs. After straining and seasoning the meat, simmer the soup 45 minutes more with cabbage and radish until the meat yields easily.

Question 3

Can I make Korean black goat soup in a pressure cooker?

Accepted Answer

Yes. Soak, blanch, rinse, and clean the pot first, because the pressure cooker does not replace the cleaning step. Pressure cook the goat meat with 3 liters water, cheongju or soju, aromatics, and herbs for 55 minutes at high pressure, then use natural release.

Question 4

What does perilla seed powder do in black goat soup?

Accepted Answer

Roasted perilla seed powder thickens heug-yeomso-tang slightly and gives the broth a nutty, rounded finish. Stir in 3 tablespoons near the end and simmer for 2 minutes. Do not boil hard after adding perilla seed powder, or the broth can turn heavy and chalky.

Question 5

What can I substitute for cheongju in heug-yeomso-tang?

Accepted Answer

Use soju in place of cheongju for heug-yeomso-tang. This recipe uses 120 milliliters of cheongju or soju in the first long simmer with the goat meat and aromatics. The alcohol helps clean up the broth while leaving the black goat flavor intact.

Question 6

How do I store and reheat black goat soup?

Accepted Answer

Refrigerate finished black goat soup for up to 3 days and reheat it gently until fully hot, adding a splash of water if the perilla seed powder thickens the broth. For freezing, stop before mung bean sprouts, perilla leaves, and perilla seed powder; freeze up to 2 months.

Ingredient	Quantity
bone-in black goat meatribs, shank, or shoulder, cut into 6 to 8cm pieces	1.5kg
cold waterfor soaking, blanching, and simmering	3 liters, plus more
coarse saltfor soaking	2 tablespoons

Culinary Explorer

Heug-yeomso-tang (Black Goat Soup)

Ingredients

bone-in black goat meat

cold water

coarse salt

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