Rich and Savory Oxtail Soup (Kkori Gomtang)
A Nutritious and Flavorful Oxtail Soup Made with Rich Beef Bone Broth
This is a recipe for a rich and savory oxtail soup made with beef bone broth. The harmonious blend of deeply flavored bone broth and tender oxtail is exceptional. It’s also packed with nutrients thanks to the addition of various vegetables, chestnuts, and jujubes. Enjoy a hearty and comforting meal with this oxtail soup, perfect for warming up on a chilly day.
Soup Ingredients
- 1kg beef bone (for broth)
- 1.2kg beef tail
- 1 small radish (or 1/2 large radish)
- 1-2 stalks green onions
- 1/2-1 onion
- A handful of whole garlic cloves
- 1 tsp whole black peppercorns
- 30-40g glass noodles
- 5 chestnuts
- 5 jujubes
Garnishes and Seasoning
- Radish, sliced (for broth and garnish)
- Green onions, chopped (for garnish)
- 1/2 red chili pepper, chopped (optional, for garnish)
- 1 Tbsp minced garlic
- Salt to taste
- Pepper to taste
- Radish, sliced (for broth and garnish)
- Green onions, chopped (for garnish)
- 1/2 red chili pepper, chopped (optional, for garnish)
- 1 Tbsp minced garlic
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
First, soak the beef tail and bone in cold water for about 30 minutes to an hour, changing the water 2-3 times to thoroughly remove blood. Properly removing blood is key to a clean and delicious soup without gamey odors. Trim any excess fat from the edges of the beef tail; this will result in a clearer and milder broth.
Step 2
Place the rinsed beef tail and bone in a pot and cover them with just enough water to submerge. Bring the water to a rolling boil over high heat. Once boiling, discard this initial water which contains impurities and odors. Rinse the beef tail and bone under running water.
Step 3
Return the cleaned beef tail and bone to the pot and fill it generously with water. To ensure a deep flavor and remove any gamey smell, add aromatic vegetables. Include 1 large stalk of green onion (cut into large pieces), half a radish, a handful of whole garlic cloves, half an onion, and 1 teaspoon of whole black peppercorns. Bring to a boil over high heat.
Step 4
Initially, the broth might appear slightly cloudy due to the components from the radish. However, as you simmer it for a long time and replenish the water (second and third boilings), the broth will gradually become milky white and rich. Skim off any impurities or fat that rise to the surface during cooking using a ladle or skimmer for a cleaner taste.
Step 5
While the soup is simmering, prepare the garnishes. Soak the glass noodles in lukewarm water for about 20-30 minutes until softened. Arrange the soaked glass noodles at the bottom of a serving pot or individual bowls. Take the cooked radish from the soup and slice it thinly, then arrange it on top. Add pieces of the tender beef tail meat and place the sweet jujubes and chestnuts attractively.
Step 6
Pour the boiling hot soup generously over the prepared ingredients in the serving pot. Once the soup is simmering again, add 1 tablespoon of minced garlic, some chopped green onions, and chopped red chili pepper (optional). Season with salt and pepper to your preference. Your delicious oxtail soup is ready to be enjoyed hot!
