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Kkori Gomtang is a nourishing and delicious dish from South Korea. This incredible dish has a rich history. ”Kkori Gomtang” translates to ”bone soup”. The origin of Kkori gomtang dates back to the Joseon Dynasty; many people favoured these hearty soups to support their busy lifestyles, and this dish is still popular today.

This dish is a regular and favourite meal in my home; I have been making this soup for years. It is truly one of the best-tasting and simplest soups to make in the colder months.

It warms the body up and provides a great deal of energy. Gomtang uses any of the following beef parts: oxtail, neck, or shank. These pieces of meat and bone create a flavourful broth. The soup is simmered for hours, which creates a collagen rich and wholesome meal.

Ingredients

Oxtail, Water, White vinegar, Ginger, Garlic cloves, Radish, Bay leaves, Beef stock cube, Salt, Black pepper powder and Spring Onions.

Kkori Gomtang is made with a handful of ingredients available at most supermarkets. White radish is sometimes called “Daikon radish” or “Chinese radish.” This root vegetable is often stocked near the carrots or red radish section in the vegetable aisle.

Oxtails are thick cuts of meat that are cut into cross-sections. Look for the centre-cut oxtail; the meat should be firm and fresh red. Ginger, Garlic, and Spring onions add a savoury flavour to the soup, whereas beef stock cube, salt, and black pepper powder provide seasoning for the broth.

Instructions

Begin by preparing the ingredients: Peel the white radish and cut it into bite-sized pieces. Clean the garlic cloves and slice them. Soak the unfrozen oxtails in cold water for at least 1 hour and up to 1.5 hours. If the oxtails are frozen, soak them in the cold water for two hours. The water will begin to turn red, which is normal.

People in general think that this “red water” is the blood from the meat, but in actuality, it is the myoglobin, which is the protein that contains oxygen in the muscle cells, and for that reason, the muscles appear to be red.

Clean the oxtail: Drain the water, then refill with cold water every 30 minutes. This step is necessary to remove access blood, myoglobin, and impurities. With this purification step, the broth will become creamier and more flavourful.

Parboil the oxtail: It is an option to remove excess fat after purifying the oxtail. In this recipe, only the easily accessible fats were removed. Transfer the oxtail to a pot, add 2 litres of water, and bring to a boil. Continue boiling the water for 5 minutes on high heat. Thereafter, use a ladle or a scoop to remove the foam and scum from the broth.

Continue boiling: Add ginger, garlic, bay leaves, and beef stock cube to the soup. Adjust the temperature to low and continue simmering the soup for 2 hours with the lid closed. Gently stir the soup every 20 minutes and scoop out the fat that rises to the surface. Add 1 cup of water whenever the soup is low on liquid.

Add radish and some spring onions: Add radish and four tablespoons of roughly chopped spring onions to the pot during the last 30 minutes of cooking. Garnish with spring onions and serve with rice and kimchi.

What to Serve with Kkori Gomtang

Various types of kimchi are the best side dishes to serve with kkori gomtang. The tangy, spicy flavours of kimchi, combined with its crunchy textures, add depth and flavour to the oxtail soup, making the overall dish delicious and mouth-watering. Korean oxtail soup should also be enjoyed with freshly steamed rice, which makes the soup more hearty and fulfilling. Kkori gomtang with kimchi and steamed white rice would make a trio in one dish; however, there are other sides to enjoy with the soup. Try this dish with the following types of Korean kimchi; Pa Kimchi, Buchu Kimchi or regular cabbage kimchi.

Some people add glass noodles, dang myeon (당면), to the soup to add a different texture and more volume. People who love to eat noodles can try this option. Other sides that pair well with Korean oxtail are spinach namul, Korean seaweed, or bean sprouts namul.

How to Store and Reheat Kkori Gomtang

Making kkori gomtang is easy, but it takes some time. For this reason, it is usually made in large portions, which you will need to refrigerate. Korean oxtail soup can be stored in the fridge or the deep freezer for an extended period.

The soup can be stored in the fridge with the whole pot if there is enough space. Otherwise, transfer the soup to an airtight container to store in the refrigerator, which lasts up to four to five days. If you have large portions, divide the soup into portions and transfer it to a freezer-safe and airtight container. The frozen soup lasts up to three months in the deep freeze.

Reheating the soup is easy as well. Heat one portion of soup in the microwave. For more than one portion of soup, add the soup to a small pot and reheat for 2 minutes on medium-low heat for unfrozen soup, or 7 minutes for frozen soup.