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Kkori-gomtang (Oxtail Soup)
Created by Chef Jeong-sun
Oxtail simmered slowly until the broth turns pale and rich, served plain with scallion, salt, pepper, and rice so the meat and bones can speak clearly.
Kkori-gomtang lives or dies before the long simmer begins. Blanch the oxtail hard, wash the bones clean, and change the water. Skip that and you don't get a clean broth, you get a cloudy pot with a tired smell. The time is long, but the work is plain.
My teacher made this for students who looked thin after exam season. She did not sweeten it, darken it with soy sauce, or crowd it with vegetables. Oxtail, water, a little radish if the season is cold, and enough patience for the joints to loosen. The seasoning waits until the bowl, because each person needs a different hand with salt.
I won't tell you this is quick. It asks for a blanch, a rinse, four hours of simmering, and preferably a night in the refrigerator so you can lift away the fat. That is the honest schedule. What you receive back is a pot that feeds several meals and gets deeper each time. 손맛 is real. I still measure it, so it can be handed on.
Ingredients
oxtail
Quantity
1.5kg
cut across the bone into 2-inch pieces
cold water
Quantity
as needed
for soaking and blanching
water
Quantity
14 cups
for the main broth
| Ingredient | Quantity |
|---|---|
| oxtailcut across the bone into 2-inch pieces | 1.5kg |
| cold waterfor soaking and blanching | as needed |
| waterfor the main broth | 14 cups |
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