Beef Oxtail Soup

Beef Oxtail Soup, or “Kkori Gomtang” in Korean, is a soul-soothing and velvety white soup that embodies the essence of comfort and nourishment. Made from oxtails, garlic, and scallions, this hearty soup is a staple in Korean cuisine, celebrated for its rich flavor and simplicity. Despite its few ingredients, Kkori Gomtang requires patience as it demands long hours of slow cooking to achieve its signature milky-white hue and depth of taste. The oxtails, which come from the tail of steers, infuse the broth with a luscious beefy essence that pairs beautifully with a bowl of rice and a side of kimchi. Traditionally, this soup is simmered for several hours to create a tangy and aromatic broth that warms the soul and enlivens the taste buds. Embrace the timeless tradition of slow-cooked goodness as you prepare this beloved Korean classic to savor its heartwarming and comforting qualities.

INGREDIENTS:

• 3 pounds oxtails, trimmed of visible fat
• 1 tablespoon salt
• 4 garlic cloves
• 10 to 12 peppercorns
• 4 scallions, chopped
• Freshly ground black pepper

PREPARATIONS:

1. Soak the oxtails in cold water for 1 hour. Drain and rinse.
2. In a large stockpot, cover the oxtails with about 15 cups of water and bring to a boil over high heat, for 10 minutes, regularly skimming any fat or foam from the surface. Reduce the heat to medium and simmer for about 30 minutes, continuing to skim the foam. Then lower the heat to low and simmer gently for about 3 hours.
3. Transfer the oxtails to a plate and set aside.
4. Using a fine-meshed strainer, strain any floating pieces and fat from the soup. Return the soup to the stockpot.
5. Reduce the heat to low and bring the soup to a simmer. Add the salt, garlic, and peppercorns to the pot. Continue to simmer for about 30 minutes. Discard the peppercorns and garlic.
6. To serve, put the oxtails in individual large soup bowls and ladle the broth over the top. Sprinkle with the chopped scallions and season with black pepper.

YIELD:

Serves 5

SPECIAL INSTRUCTIONS:

• This recipe makes a large amount, so after you chill your gomtang in the refrigerator, any residual fat will solidify on the top of the soup. Discard the solid fat before reheating the soup.

TIPS:

• For additional flavor and complexity, you can add rice cakes or sweet potato noodles to the soup along with the oxtails.

In conclusion, Beef Oxtail Soup, or Kkori Gomtang, is a beloved and cherished dish in Korean cuisine, celebrated for its simplicity and heartwarming flavors. The labor of love involved in slow-cooking the oxtails to create a milky-white and nourishing broth pays off in every luscious spoonful. Kkori Gomtang is a testament to the culinary artistry of Korean cuisine, where humble ingredients are transformed into a comforting and soul-satisfying masterpiece.

The rich and succulent essence of the oxtails infuses the broth with a delightful beefy aroma, inviting diners to indulge in its warmth and comfort. The tender and flavorful meat from the oxtails complements the simplicity of the soup, while the fresh scallions add a burst of color and freshness to each bowl.

As you take the time to create this traditional Korean delicacy, embrace the age-old practice of slow cooking to yield the best flavors and textures. The simplicity of this recipe allows the natural flavors of the oxtails to shine, and the resulting soup is nothing short of sublime.

So, gather your family and friends, savor the delightful Beef Oxtail Soup, and relish in the joy of sharing nourishing and heartwarming food together.