Simmering Rich and Deep Ox Tail Soup (Kori Gomtang)
Rich Hanwoo Ox Tail Soup for a Special Family Dinner
This weekend, enrich your family’s dinner table with a hearty and deeply flavored Hanwoo ox tail soup. The rich broth and tender tail meat are truly exceptional.
Main Ingredients- 2kg Korean Beef Oxtail (Hanwoo Kori)
- 2 Large Green Onions (Scallions)
- 1 piece Ginger (thumb-sized)
Cooking Instructions
Step 1
The foundation of delicious ox tail soup lies in quality ingredients! When purchasing Korean beef oxtail, always check the origin to ensure you’re selecting a trustworthy product for the best flavor.
Step 2
It’s crucial to soak the Korean beef oxtail in cold water for at least 5 hours to thoroughly remove the blood. Proper blood removal ensures a clean, clear broth free from any gamey or unpleasant odors.
Step 3
Place the blood-removed oxtail in a clean pot. Add roughly chopped green onions and ginger to help eliminate any unwanted meat smell. Fill the pot with ample water to cover the oxtail and bring to a boil over high heat. As it simmers, diligently skim off any foam that rises to the surface to keep the broth clear and unclouded.
Step 4
After the initial boil, rinse the oxtail under cold running water to remove any remaining impurities. Return the rinsed oxtail to the pot, cover with fresh water, and bring to a rolling boil again over high heat. Once boiling, reduce the heat to medium or low and let it simmer gently for 3 to 4 hours. The longer and slower it simmers, the richer and more profound the broth will become.
Step 5
After sufficient simmering, the ox tail soup will develop a beautifully milky and rich broth. Cool the pot by placing it in a cool area, like a balcony, overnight. The solidified fat layer on top can then be easily skimmed off with a spoon. This step results in a cleaner, more savory broth. If you prefer even more tender and flavorful meat, consider adding some Korean beef brisket (Hanwoo satay) to the pot during the simmering process for an even more satisfying meal.
