Kkori Gomtang
Kkori Gomtang is a comforting Korean oxtail soup made with tender beef, marrow-rich bones, daikon radish and a deeply savoury broth. Slow simmering creates a delicate, nourishing soup that is traditionally served with sliced green onions and rice.
Servings: 5
Calories: 506kcal
Ingredients
- 1 kg Oxtail
- 2.5 Litres Water
- ½ tsp White vinegar
Condiments
- 20 g Ginger
- 5 Garlic cloves – sliced
- 2 Bay leaves
- ½ Beef stock cube
- ½ tsp Salt
- ½ tsp Black pepper powder
- 3 Spring onions – roughly chopped
Instructions
- Prepare the vegetables and soak the oxtail: Peel the radish and cut it into bite-sized pieces. Clean and slice the garlic cloves. Soak the unfrozen oxtail in cold water for 1 hour. Drain the water and refill with cold water every thirty minutes. You can also soak the oxtail overnight in the fridge with a tablespoon of dissolved brown sugar.
- Boil the meat: Transfer the oxtail to a pot, add 2 litres of water, and bring to a boil over high heat for 5 minutes. Thereafter, use a ladle or a scoop to remove the foam from the broth.
- Simmer the soup: Add ginger, garlic, bay leaves, and a beef stock cube. Adjust the temperature to low and simmer for two hours with the lid closed. Gently stir the soup every 20 minutes and remove the fat from the surface. Add 1 cup of water whenever the soup is low on liquid. Add radish and a handful of spring onions to the pot during the last 30 minutes of cooking. Garnish with spring onions and serve while hot.
Nutrition
Calories: 506kcal | Carbohydrates: 2g | Protein: 62g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 221mg | Sodium: 546mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 8mg