There are actually two versions of Paldo’s Gomtang on the market: a standard variety in more gold-colored packaging and a “Premium” version. This review focuses on the premium one, which is supposedly a step up in richness and depth.
Read more: Noodle Journey Episode 6: Paldo Premium GomtangGomtang itself is a traditional Korean soup made by simmering beef bones, brisket, and other cuts for hours to create a rich, milky broth. It’s not spicy, but it’s comforting, the kind of soup you reach for when you’re sick or need something mellow and warm. It leans heavily on garlic and beef flavor, and it’s usually served with rice, noodles, or both.
I picked this one up as part of a Korean ramen combo pack from the now-defunct Cokoyam. Fortunately, the Premium Gomtang variety is still widely available through other online retailers and Asian grocery stores. Pricing tends to hover around what I would consider mid-range; more expensive than the non-Premium variety, but not crazy expensive.
Inside the pack you’ll find a square block of thin noodles, a packet of green onion flakes, and a liquid soup base that’s made with beef bone extract, garlic, soy sauce, and a handful of other flavor enhancers. Sodium comes in at a relatively modest 1049mg per serving.
Noodles:
These are on the thinner side and cook up soft, which isn’t my usual preference, but it works here. They’re clearly designed to play a background role and let the broth do the heavy lifting. They don’t stand out, but they don’t detract from the experience either. Functional, simple, and appropriate to this broth style.
• 5/10
Spiciness:
This has no chili at all, just a cozy warmth from the garlic and the bone broth. Unless you count garlic breath as danger (I know some people who do), this is truly mild on the heat scale.
• 1/10
Overall:
The broth is the star here. It’s rich, garlicky, and soothing, the kind of thing I would want to eat when I’m sick. It’s got decent depth, especially for something instant, though it’s definitely a single-note experience if you eat it plain. Every bite is the same beef-and-garlic flavor, which is nice, but there’s no surprises or nuance after the first bite. I see this as a good base rather than a full meal on its own. After trying it on its own, I followed the recommendation on the back of the package and I added some kimchi, which elevates everything dramatically. Even a milder-umami vegan kimchi adds brightness, acidity, and textural contrast, turning a basic bowl into something genuinely satisfying.
• 6/10 (plain)
• 7/10 (with kimchi)
If you’re into garlic and bone broth and want something mellow without any spice, this is a great one to keep in the pantry, and it’s even better if you have a jar of kimchi in the fridge.
Notes since filming: While I still stand by my score of 6/7 for these (the flavor is great, but it is completely one-note), I underestimated the versatility of this broth at the time of filming. You can throw just about anything into this and transform it into something magical. When someone asks for a completely mild noodle recommendation from Korea, this is the one I bring up.
