Kkori Gomtang is a type of Korean oxtail soup prepared by slowly simmering in water for long periods of time together with daikon radish, onions and garlic.
If you love instant noodles then most probably you have seen the Gomtang flavour, that golden packet with some Asian characters in front and like me you wonder what does Gomtang taste like? What is a Gomtang? Well Gomtang or Gomguk is a type of Korean beef soup made with various beef parts such as ribs, oxtail, brisket, ox’s head or bones prepared by simmering on a low flame for long period of time, which will give it a cloudy colour and gelatinous texture when cooled down. It is almost as similar as the Japanese tonkotsu but instead of pork beef is used by the Koreans.
There are no shortcuts in making this dish, it is as simple as it can be but the secret relies on the long process of boiling the bones which can take sometimes more than 10 hours like Seolleongtang, a variation of this dish. There are many versions of gomtang but it all differs from the bones that were used as well as some minor changes on the seasonings and ingredients. Some of the varieties are Sagol Gomtang (Beef Leg Bones), Galbi-Tang (Beef Ribs), Hyeonpung Gomtang (Ox Offal, Feet and Brisket), Doganitang (Beef Knee Cartilage) and our post today which is Kkori Gomtang (Ox Tails).
Kkori Gomtang or any gomtang is quite simple, like I said the secret is the long boiling process apart from that you just need a few ingredients that are basic like garlic, spring onions, water, salt and radish, then to make it even more special I added some tendons to give it a more depth in flavour and texture.
Soak oxtails in cold water for two hours to drain out excess blood. Drain then set aside.
In a pot combine all Gomtang ingredients together, bring it to a boil then simmer in low heat for 3 hours, add water if necessary. Remove from heat then set aside the oxtails, beef tendons and radish.
Pass through the stock on a fine sieve to get a clean stock, place it the refrigerator overnight.
Remove all but 2 tbsp of the solidified fat on top, then heat the stock again. Once it boils add back the oxtails, tendons and radish, season with salt if needed then serve. Garnished with toasted sesame seeds and chopped spring onions.