Oxtail soup (kkori gomtang) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
South Korea Servings: Serves 4
South Korea Servings: Serves 4Oxtail Soup, or “Kkori Gomtang,” is a rich and nourishing traditional Korean dish that has been a staple in Korean households for generations. Known for its deep flavor, this soup is made from simmered oxtail, resulting in a creamy, silky broth filled with umami goodness. Typically enjoyed as a comforting meal during the cold months, Kkori Gomtang hails from a tradition of using every part of the animal to create nutritious and restorative broths. It’s a dish that celebrates simple ingredients yet requires patience and care to unlock the full depth of flavors inherent in the humble oxtail.
Ingredients
- oxtail – 2 lbs / 900 g
- water – 16 cups / 3800 ml
- white radish (mu) – 1 medium / 500 g
- garlic cloves – 8 cloves
- spring onions – 3, chopped
- salt – to taste
- ground black pepper – to taste
Instructions
- Soak the oxtail in cold water for 1 hour to remove excess blood, changing the water halfway through.
- Drain the oxtail and place in a large pot. Cover with water and bring to a boil for 5 minutes.
- Drain the pot and rinse the oxtail under cold water. Clean the pot.
- Return the oxtail to the pot and add 16 cups of water. Bring to a boil.
- Reduce heat to medium-low and simmer for 4-5 hours, skimming off any foam.
- Add the white radish (mu) and garlic cloves to the broth, and simmer for an additional hour.
- Remove the radish and slice thinly. Set aside the oxtail.
- Season the broth with salt and ground black pepper to taste.
- Serve the broth in bowls with oxtail pieces and garnished with sliced radish and chopped spring onions.
Substitutions
- oxtail -> beef shank
- white radish (mu) -> daikon
- spring onions -> chives
Enhancements in the Next Evolution
- Marinate oxtail in soy sauce and sesame oil before cooking to enhance flavor.
- Add thinly sliced ginger during the simmer for a subtle warmth.
- Incorporate a splash of rice wine vinegar before serving for a hint of acidity.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
