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Kkori Gomtang
Korean Oxtail Soup
A deeply nourishing and comforting Korean oxtail soup, characterized by its rich, milky bone broth achieved through a long, slow simmer. This recipe focuses on extracting maximum flavor and collagen from the oxtail for a truly authentic experience.
๐ง ์ฌ๋ฃ
- 1.5 kg Oxtail(Look for well-marbled pieces. Ask your butcher to cut them into 2-3 inch sections if not already done.)
- 4 liters Cold water(For the initial blanching and the main simmering.)
- 1 medium Yellow onion(Peeled and halved.)
- 5-6 cloves Garlic cloves(Peeled.)
- 1 piece Ginger(About 2 inches, sliced.)
- 4-6 stalks Scallions(White and light green parts for the broth, green parts thinly sliced for garnish.)
- to taste Salt(Sea salt or kosher salt recommended.)
- to taste Black pepper(Freshly ground is best.)
- for serving Cooked rice(Steamed white rice is traditional.)
- optional Dangmyeon (Korean sweet potato noodles)(If using, soak in warm water for 30 minutes before adding to the soup during the last 10-15 minutes of cooking.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the oxtail: Place the oxtail pieces in a large stockpot. Cover with cold water by at least 2 inches. Bring to a rolling boil over high heat and let it boil vigorously for 10-15 minutes. You will see a lot of scum and impurities rise to the surface. This initial blanching step is crucial for a clean-tasting and clear broth.
โฑ๏ธ 15 minutes - 2
Rinse and clean: Carefully drain the oxtail in a colander. Rinse each piece thoroughly under cold running water to remove all the scum. Clean the stockpot to remove any residue.
โฑ๏ธ 10 minutes - 3
Begin the simmer: Return the cleaned oxtail to the clean stockpot. Add 4 liters of fresh cold water, the halved yellow onion, garlic cloves, sliced ginger, and the white and light green parts of the scallions. Bring the pot to a boil over medium-high heat.
โฑ๏ธ 5 minutes - 4
Slow simmer: Once boiling, reduce the heat to low. The liquid should be at a gentle simmer, with only a few bubbles breaking the surface. Cover the pot partially, leaving a small gap for steam to escape. Simmer for at least 6 hours, and up to 8 hours. Skim off any impurities that rise to the surface during the first hour of simmering. The broth should gradually turn a milky white color as the collagen and fat render out.
โฑ๏ธ 6-8 hours - 5
Strain the broth: Once the oxtail is tender and the broth is milky, carefully remove the oxtail pieces from the pot. Strain the broth through a fine-mesh sieve lined with cheesecloth (if desired for extra clarity) into a clean pot or heatproof container. Discard the solids (onion, garlic, ginger, scallion whites).
โฑ๏ธ 10 minutes - 6
Separate the meat: While the broth is straining, allow the oxtail pieces to cool slightly until they are manageable to handle. Carefully pick the meat from the bones. Discard the bones and any excess fat or gristle. You can chop the meat into bite-sized pieces or leave larger chunks.
โฑ๏ธ 15-20 minutes - 7
Final assembly and serving: Return the strained broth to the pot and reheat gently. Add the separated oxtail meat back into the broth. If using dangmyeon, add them now and cook for 10-15 minutes until tender. Taste the broth and season generously with salt and freshly ground black pepper. Ladle the hot soup and meat into individual serving bowls. Garnish generously with thinly sliced green parts of the scallions. Serve immediately with a side of steamed rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe long, slow simmer is key to achieving the signature milky white broth, which indicates the release of collagen and flavor.
- โDon't skip the initial blanching step; it removes impurities for a cleaner taste and appearance.
- โSkim the broth regularly during the first hour of simmering to remove any scum.
- โSeasoning at the table allows each person to adjust the salt and pepper to their preference.
- โFor an even richer broth, you can add beef short ribs along with the oxtail.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add soaked dangmyeon (glass noodles) during the last 10-15 minutes of cooking for a heartier soup.
- Serve with a small bowl of rice on the side, or add cooked rice directly to the soup bowls before ladling in the broth.
- Include a small amount of daikon radish, sliced, during the last hour of simmering for added depth of flavor.