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Korean Ox Tail Soup Recipe

A couple people have asked for a Korean Ox Tail soup recipe so here is one version -

Ox Tail Soup (Gori gomtang)
Total prep/cooking time: Up to 5 hours
Makes 4 or 5 servings

Ingredients

Basic Ingredients

4 pounds beef oxtail
8 cups water*
1/2 inch ginger
5 cloves fresh garlic, peeled
1/2 teaspoon salt

* may use 3 cups beef broth and 5 cups water

Optional Ingredients

1 medium onion
1/4 small Daikon radish
Korean sweet potato starch noodle (glass, cellophane, or clear noodle)
salt
pepper

Basic Garnish

4 green or spring onions

Optional Garnish

8 cloves fresh garlic, peeled

Directions

Preparation

Ox Tail
If whole, seperate the ox tail at the joint.
Hand trim excess fat from the segmented ox tail. Set fat aside in a small container.
Put ox tail in a large pot and completely cover with cold water. Let soak for one hour and discard water.
Rinse thouroughly.

Garlic And Ginger
Trim the hard tops from the garlic.
Slice garlic cloves in half from top to bottom.
Slice un-peeled ginger in thin diagonal slices.

Onion if used
Cut onion in half from top to bottom.

Starch noodle if used
Soak noodle in cold water for one hour (do this two hours into the cooking).

Daikon if used

Wash well and thinly slice.
Put in a small bowl and lightly salt.
Mix well and let stand ten minutes. (Do this about twenty minutes before the end of cooking)

Cooking

Place ox tail and trimmed fat in a large cooking pot with 8 cups water (or water/broth) over high heat and bring to a boil, skimming off oil and foam as needed.
Reduce heat to medium and add salt, garlic and ginger (add onion now if used).
Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color).
(If used, add sliced Daikon about ten minutes before end of cooking)
Remove the soup from heat.
Remove ox tail from broth with a slotted spoon and place into serving bowls.
Using a hand held strainer, remove onion and garlic solids from soup and discard.
(if used, add noodle to serving bowls)

Garnish and Serve

Chop the green/spring onions (if used, thinly slice the garlic cloves from top to bottom).
Ladle soup into serving bowls, add garnish, and season with salt/pepper to taste.

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  1. Thanks for sharing! I just bought some oxtail last night and may make a half recipe for just myself.

    Will the soup be good leftover? Or is that an issue you've never had to deal with? ;)

    1 Reply
    1. re: 4Snisl

      This is one of those soups that get better with age:-D
      Just make sure you refrigerate any leftovers, then bring to a simmer only when re-heating.

    2. Great recipe. We thought we'd try cooking this on the fly and it worked out great. Thanks!!! Brings us back to Gom Tang in NYC.

      1 Reply
      1. Can this be done is a slow cooker? Should I pan fry the tail 1st?

        1 Reply
        1. re: meimei

          I've never done this in a slow cooker, but I imagine it would work well.
          Most Korean cooks do not brown the tail first as a semi clear, light milky colored broth is desired, but if you want the roasted flavor of browned meat, there is nothing wrong with browning first..

        2. Thanks for this recipe. I had the general idea from the time I had it in Korea....I didn't know about the ginger though. I just made a small pot tonight and had it my favorite way: mostly broth in a bowl with sliced garlic, kimchi and freshly cooked rice! What a feast! Thanks again!

          1 Reply
          1. re: fleaqueg

            Glad you enjoyed it.
            This is a good soup anytime, but is really great when the weather changes and the cold sets in.

          2. one of my favorite soups. Couple of hints: I boil the tail for 5 minutes and then wash. It helps remove the impurities (but sometime I just strain it through a coffeee filter). I then use a crock pot set to low. Plug it in before work and have a great soup when I get home. One of the best soups on a cold day. The addition of Mu (korean radish) and dashima help add a clean flavor to the soup.