Ox Tail Soup (Gori gomtang)

Servings: 5

Cooking Times

Total Time: 5 hours

Recipe Type: Beef, Korean, Soup

Ingredients

Procedure

Preparation

Ox Tail

If whole, seperate the ox tail at the joint.

Hand trim excess fat from the segmented ox tail. Set fat aside in a small container.

Put ox tail in a large pot and completely cover with cold water. Let soak for one hour and discard water.

Rinse thouroughly.

Garlic And Ginger

Trim the hard tops from the garlic.

Slice garlic cloves in half from top to bottom.

Slice un-peeled ginger in thin diagonal slices.

Onion if used

Cut onion in half from top to bottom.

Starch noodle if used

Soak noodle in cold water for one hour (do this two hours into the cooking).

Daikon if used

Wash well and thinly slice.

Put in a small bowl and lightly salt.

Mix well and let stand ten minutes. (Do this about twenty minutes before the end of cooking)

Cooking

Place ox tail and trimmed fat in a large cooking pot with 8 cups water (or water/broth) over high heat and bring to a boil, skimming off oil and foam as needed.

Reduce heat to medium and add salt, garlic and ginger (add onion now if used).

Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color).

Remove ox tail from broth with a slotted spoon and place into serving bowls.

Using a hand held strainer, remove onion and garlic solids from soup and discard.

(If used, add sliced Daikon now and simmer for another ten minutes)

Remove the soup from heat.

(if used, add noodle to serving bowls)

Garnish and Serve

Chop the green/spring onions (if used, thinly slice the garlic cloves from top to bottom).

Ladle soup into serving bowls, add garnish, and season with salt/pepper to taste.

Images

Nutrition Facts