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Recipes and stories from a Korean American kitchen

Korean Oxtail Soup (Kkori Gomtang) #SundaySupper

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I am hosting this week’s Sunday Supper featuring One Pot Recipes. Throw all the ingredients into one pot and, POOF, it turns into a delectable dish. Bonus if the pot doubles as a serving vessel!

Korean Oxtail Soup | www.kimchimom.com

There was a point in my childhood where I was no longer embarrassed about the Korean cuisine we ate at home. At that turning point, I relished telling my classmates about the meals I ate. Basically, I LOVED weirding them out. The more “ewwwwws” I received in response, the more I reveled in completely grossing out my friends. Oxtail soup was one of those dishes.

“Yeah, we had oxtail for dinner last night.”

“OX TAIL?! Like, an OX’S TAIL?!”

“Yeah, it was soooo good! You should try it!”

“No way! Ewwwww!”

And so on and so forth. Tripe was always a crowdpleaser, as well as seaweed. Keep in mind, that I grew up in rural Northern New York back through the late 70’s and 80’s where sweet and sour pork and fried rice was pretty much the extent of the Asian food that people had heard about.

We had Korean oxtail soup or kkori gomtang quite often when I was growing up. Surprisingly, oxtail was not too difficult to find in our little town since I remember having this dish pretty often. And I must say that this is not a dish eaten elegantly. To get every morsel of the oxtail meat – and I mean, EVERY MORSEL – one had to pick up those bones by the hands and start slurping. I’m pretty much satisfied with just the meat, but there are some who savor the gristle and chewy cartilage. Literally, they will suck those bones dry. The meat is a little gamey, sinewy in texture, but very tender. This dish does not have many ingredients, but it does take some time. You must serve the soup with a generous handful of chopped green onions, and a side of salt and pepper. The crunchy sweetness from the onions is a nice contrast to the beefy broth. And to round out the meal, all you need is a small bowl of sticky white rice and a side of tangy kimchi.

Try it! You’ll love it!

Notes: Oxtail is not that difficult to find. I was able to find oxtail in the freezer section at Whole Foods Market. You can also ask your butcher at your local market. If you have leftovers, you can freeze the soup in an airtight food storage container.

Print Recipe

Korean Oxtail Soup (Kkori Gomtang) #SundaySupper

Course: Entree
Cuisine: Korean
Servings: 4 -6
Author: Amy Kim | kimchi MOM

Ingredients

  • 3 pounds oxtail
  • Water
  • 3-4 large garlic cloves
  • 1 teaspoon black peppercorns
  • Salt
  • 3-4 stalks green onions

Instructions

  • In a large pot or bowl, submerge the oxtail in cold water and soak for an hour. This will draw out the blood from the meat. Drain and replace the water every 20 minutes.
  • Drain the oxtail. Trim the excess fat, but it is not necessary to trim the silver skin (the thin membrane that encases the meat).
  • In a large pot, add the oxtails and cover with water. Bring to a boil over high heat. Foam and scum will come to the surface. Once it has come to a boil, drain and give the oxtails a quick rinse. Clean the pot of residue. Note: This step is important. I've tried omitting this step, but the broth ended up tasting metallic and not so great.
  • Place the oxtail and about 14 cups of water into the cleaned large pot or Dutch oven that is at least 7 quarts. Place the pot over high heat and bring the oxtail to a boil. Skim any impurities and scum that rise to the surface.
  • Lower the heat to medium low, partially cover the pot, and simmer until the beef starts to separate from the bones, about 3 to 4 hours. The soup will reduce as it cooks so add about 2 cups towards the end.
  • With a slotted spoon, remove the oxtail and set aside in a clean bowl. With a strainer, skim the soup of any impurities and discard. And with a large spoon, skim as much fat as you can.Note: If you have the time, you can cool the soup to room temperature and then stick the pot into the refrigerator to completely cool the soup, typically overnight. Once the soup is cooled, the fat will coagulate at the surface and will be easier to discard. If you are doing this, don’t forget to refrigerate the oxtail!
  • Add the black peppercorns, 1 tablespoon of kosher salt, and garlic cloves. Bring the soup to a boil over high heat, lower the heat to medium low and simmer for about 20 minutes. You can add another 1 cup of water if the soup has greatly reduced.
  • To serve, divide the oxtail evenly among large soup bowls. Discard the peppercorns and garlic from the pot. Ladle the broth over the oxtail. Sprinkle a handful of green onions in each bowl. Serve hot and each person can add salt to their liking.

 

Take a look at what the rest of the Sunday Supper crew are sharing. There are enough recipes to get you through this Fall and Winter!

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“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

 

 

 

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