416580 Fri Jun 29 21:14:18 -0700 2007 13 31 Home Cooking 0 2708323 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. _______________________ http://www.hannaone.com/Recipe/index.html Fri Jun 29 21:14:18 -0700 2007 93805 hannaone 1 3866644 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? ;) Mon Jul 14 07:29:34 -0700 2008 2708323 67581 4Snisl 2 3867045 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. Mon Jul 14 09:22:38 -0700 2008 3866644 93805 hannaone 1 3925410 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. Sat Aug 02 19:08:56 -0700 2008 2708323 215491 joeandmary 2 3925750 Glad you enjoyed it. Sun Aug 03 00:38:48 -0700 2008 3925410 93805 hannaone 1 3999741 Can this be done is a slow cooker? Should I pan fry the tail 1st? Sun Aug 31 07:53:21 -0700 2008 2708323 70689 meimei 2 3999880 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.. Sun Aug 31 09:45:04 -0700 2008 3999741 93805 hannaone 1 5033370 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! Wed Sep 16 01:36:13 -0700 2009 2708323 1109722 fleaqueg 2 5033371 Glad you enjoyed it. This is a good soup anytime, but is really great when the weather changes and the cold sets in. Wed Sep 16 01:41:59 -0700 2009 5033370 93805 hannaone 1 5034379 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. Wed Sep 16 10:47:38 -0700 2009 2708323 10639 Soup 1 5159562 hello and thanks for the recipe. i'm making my soup now. i boiled it for a few minutes and all that and have simmered it for 4 hours and my broth is not milky white for some reason. do you know why this is? thanks! Thu Nov 05 17:06:33 -0800 2009 2708323 1122086 chowingkat 2 5159923 in my experience, soup made from the gori/tail of the beef will not turn milky white, and certainly not after the first boil. if you want the milky white soup, it works better with the cow foot: similar to the above recipe but before the boil, cover the bones a few hours in hot tap water, drain; repeat this 2-3 times; then cover with cold water and boil 4-5 hours, adding in the last hour or so the sliced daikon/radish. after finishing the soup, don't throw away the bones, cover with fresh water and repeat; the second batch will be whiter. Thu Nov 05 20:00:57 -0800 2009 5159562 19661 berbere 2 5160147 The broth doesn't turn an opaque white with just the ox tail, more of a light milky tint. To get the whiter broth add some marrow bones, knuckle bones, or feet (ankle bone). Prep the bones as berbere says. The marrow and cartilage of the joints will make a richer color and somewhat thicker broth. Thu Nov 05 23:52:11 -0800 2009 5159562 93805 hannaone 3 5344485 thank you both. it turned out yummy. i'm finally on my way to learning to cook my favorite things! Sat Jan 23 10:22:46 -0800 2010 5160147 1122086 chowingkat