Korean Oxtail Soup (‘Kkori Gomtang’ in Korean). If I had to choose my last meal, this would be it. It’s a wonderfully light soup with morsels of fall-off-the-bone meat. Many people are not familiar with oxtail meat. But its cheap and perfect for slow-cooking!
Every Korean Thanksgiving, my family gathers at my grandma’s place in the Jeolla-do countryside. She loves to serve this soup as a welcome meal. And now, I look forward to seeing that large steel pot of Korean Oxtail Soup simmering away in the kitchen. The light beefy aroma reminds me that I have come home.
My grandma (who is sitting next to me now) insists that I write that she usually slow-simmer this soup for half-a-day 🙃 (not only for 5 hours). As the oxtail boils for longer, the broth turns milky (almost sticky) and richer in flavor. It remind me of pho broth.
I have been asking her how she gets the broth to taste so good. She always says…pfff! It’s the easiest soup in the world. All you need is time. Never understood what she really meant by it. But seeing her make it from start-to-finsh, I realized that it is indeed just that.
Hours and hours of slow-cooking.
If you’ve never tried oxtail, this is a perfect recipe to sample it! Bon Appetit ya’ll 😋
Korean Oxtail Soup - Kkori Gomtang
- Oxtail meat - 1kg ~2 lbs
- Cow trotter - 1/4 kg ~1/2 lb
- Water - 25 cups 6 liters
- Green onion - few stalks
- Salt - few shakes
- Black pepper - few shakes
Clean Meat & Pre-Boil
- Wash the meat pieces under running water. Then fill a large mixing bowl with water. Let the meat pieces soak in the water for 30 minutes.
- After 30 minutes, drain the residual water. And rinse-off the meat again.
- Then place each meat piece in a large pot. Fill the pot with just enough water to cover the meat pieces. Bring the pot up to a boil on a high heat.
- Once it starts boiling, drain out the pot. And give the boiled meat pieces one final wash under running water.
- Place each cleaned, boiled meat piece back into the pot. Now fill the pot up with 25 cups of water. (If you're pot is small, reference notes.)
- Then bring the pot back to boil on a high heat. Once it starts to boil, use a soup ladle and scrape off the residual scum on the surface.
- Then reduce your heat to LOW (Important!). Let it gently simmer for at least 5 hours.
- Note: Every 2 hours, open the lid and skim-off the residual oil.
- After ~5 hours, you will end up with a rich and milky broth. And the meat will be pull-apart soft.
- Dice green onion into small pieces.
- Mix 1 Tablespoon of salt and pepper in a small dish.
- Scoop yourself a bowl of broth, alongside a few oxtail pieces.
- Place green onions into your bowl. Season to taste with the salt & pepper.
- Optional, but highly recommended: Mix in few scoops of white rice into your bowl. Bon Appetit!
- If your pot is small, start with 4L of water. After 2-3 hours of boiling, add-in 2L of water.
- Make sure to season your bowl with salt & pepper before eating.
- Scoop in a few spoonful of cooked white rice into your stew - makes it very hearty!
- See video below for more details