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.
- 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.