Welcome back to Chelsea's K-Food Recipes! Today, we’re making a comforting Korean classic—Oxtail Soup (꼬리곰탕, Kkorigomtang). This clear and hearty beef broth is made by slowly simmering oxtails for hours to create a deeply flavorful and nutritious soup. It’s known for its mild, savory taste and is often enjoyed during the colder months, but it’s also a year-round favorite for its nourishing qualities. Let’s make this soothing and delicious soup!
Ingredients:
- 2-3 pounds (1-1.5 kg) oxtails
- 12 cups water
- 1 onion, halved
- 5-6 cloves of garlic, peeled
- 2 green onions, whole (plus extra chopped for garnish)
- Salt, to taste
- Black pepper, to taste
- Soy sauce (optional, for serving)
Optional Garnishes:
- Chopped green onions
- Sliced radish kimchi (깍두기, Kkakdugi)
- Cooked rice (to serve with the soup)
Instructions:
1. Prepare the Oxtails
- Rinse the oxtails under cold water, removing any blood or impurities.
- Soak the oxtails in cold water for at least 1 hour (or up to 2 hours), changing the water a couple of times to remove excess blood. This will help create a cleaner broth.
2. Blanch the Oxtails
- In a large pot, bring water to a boil. Add the oxtails and boil for 5-10 minutes to remove impurities.
- Drain the water and rinse the oxtails thoroughly under cold water to remove any residue.
3. Simmer the Broth
- In a clean pot, add the blanched oxtails, 12 cups of water, halved onion, garlic cloves, and whole green onions.
- Bring to a boil over high heat, then reduce to a low simmer.
- Let the soup simmer for 4-6 hours, or until the broth becomes rich and milky-white. Skim off any foam that rises to the surface during the cooking process.
4. Season the Broth
- After simmering, remove the oxtails and strain the broth to remove any remaining solids.
- Return the oxtails to the pot and season the broth with salt and pepper to taste.
5. Serve and Enjoy
- Ladle the hot oxtail soup into bowls, making sure to include some tender oxtail pieces.
- Garnish with chopped green onions for a fresh touch.
- Serve with a side of cooked rice and sliced radish kimchi (깍두기, Kkakdugi) for a complete meal. You can also add a splash of soy sauce to enhance the flavor if desired.
Tips for Perfect Kkorigomtang:
- Low and slow: The key to this soup is slow simmering, which extracts the deep flavors from the oxtails. Be patient—it’s worth the wait!
- Add more water as needed: If the water level gets too low during simmering, add more hot water to maintain the right consistency.
- Extra gelatinous texture: You can refrigerate the soup overnight, skim off the solidified fat, and reheat it for a richer, more gelatinous broth.
Oxtail Soup is a true Korean comfort dish that’s both nourishing and flavorful. Its clear, mild broth and tender oxtail make it a popular choice for soothing the body, especially during colder weather.
Thanks for stopping by Chelsea's K-Food Recipes—enjoy this warming, hearty Korean classic, and stay tuned for more comforting dishes!