Gori Gomtang (korean Oxtail Soup)
From oliviajasonkim 13 years ago
- 3 hours to make
- Serves 4
The weather turned cold for a brief moment here (but luckily warmed up the last few days) so we were thinking of different soups to make other than our usual kimchi jigae (spicy kimchi stew). Then one day while perusing the meat section of the grocery store, we found oxtails just calling out our names. Read more Okay it didn't actually happen that way, but we did want something different and non-spicy. Gori gomtang is a classic Korean soup made with oxtail pieces, cooked for hours on end until the meat literally fall off the bone. It is reputably good for stamina (as most older generation Koreans believe fervently) but I think it just tastes light and clean, especially eating with vegetable banchan side dishes (especially kakdugi; cubed radish kimchi). This is a perfect winter soup but can be particularly beneficial if you have a cold (for which I do by the way). Also, the beef stock can be made in large portions to save for other soups, which is a huge time saver. All in all, we got a few meals out of this and the family loved it. This and other recipes can be found at www.oliviajasonkim.com See less
Ingredients
- Ingredients: Serves 4 people shopping list
- •7, 8 (3 lbs) sections of oxtail shopping list
- •1 bulb of garlic, peeled shopping list
- •1 onion, halved shopping list
- •1 tbsp whole black peppercorns shopping list
- •2 scallions, thinly sliced (green only) shopping list
- •salt and pepper (to taste) shopping list
- •dangmyun (glass noodles; optional) shopping list
How to make it
- 1. In a large stock pot, cover the oxtail pieces with water and bring to a rapid boil. Skim off any foam or scum that float to the top. Reduce heat to medium-low and let simmer for an hour minimum, two hours at most. Some water may be added if reduced during this time.
- 2. Discard half of the broth and new water (filter or purified water recommended) to desired amount. Add garlic cloves, peppercorns, and onion. Continue to skim off any foam or floating impurities that will continue to appear. Let simmer for 2 hours and let the stove do the work.
- 3. At this time, the oxtail meat should literally fall off the bone (or be extremely tender to the touch). Either strain the broth through a cloth into another pot or strain directly from the pot.
- 4. Serve the oxtail soup with salt and pepper ready for desired taste. The meaty broth should be clean and refreshing. Sprinkle scallions and serve with rice and side dishes.
- *Most Koreans soak the oxtail pieces in water for an hour to remove blood and impurities, but I skip this step to save time (but without sacrificing taste). The oxtail pieces get cooked long enough to remove any impurities or "bad blood."
- **Koreans love eating every bit of the oxtails, including the gelatinous and semi-crunchy end caps of the bone. During childhood I didn't fancy this part too much and gave them to the parents (which they were more than happy to oblige eating), but ironically I find myself looking forward to them.
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