GOMTANG RECIPES

KKORI GOMTANG (OXTAIL SOUP) RECIPE | ALLRECIPES

Kkori Gomtang (Oxtail Soup) Recipe | Allrecipes image

This is a simple oxtail soup requiring you to cook the oxtail first in a pressure cooker and then again with some simple seasonings. The broth will come out with a milky consistency.

Provided by Ann Lee

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Total Time 13 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds beef oxtail, cut into pieces
4 quarts water, divided
4 ounces daikon radish, peeled and cut into 2-inch cubes
6 green onions, green and white parts chopped and separated
3 tablespoons milk
10 cloves garlic
4 teaspoons sea salt
4 teaspoons ground black pepper

Steps:

Soak oxtail in cold water to remove blood, about 2 hours. Drain. Trim fat off the oxtail.
Place oxtail in a pressure cooker; add 2 cups water. Cover and cook over medium heat according to manufacturer's instructions for 30 minutes. Add 8 cups water and cook for 1 hour more. Remove from heat; release pressure according to manufacturer's instructions. Let cool, about 30 minutes.
Transfer oxtail to a container using a slotted spoon. Pour broth into a separate container. Cover and refrigerate, 8 hours to overnight.
Discard layer of fat that formed over the surface of the oxtail and broth.
Combine oxtail and broth in a large pot. Add remaining 6 cups water, daikon, white parts of the green onions, milk, and garlic. Cook over medium heat, skimming foam occasionally off the top, until garlic is soft, about 1 hour. Reduce heat to low; cook for 30 minutes more.
Remove daikon and white parts of the greens from the soup with a slotted spoon; discard. Garnish soup with green parts of the green onions. Season individual bowls with 1 teaspoon salt and 1 teaspoon black pepper.

Nutrition Facts : Calories 310.4 calories, CarbohydrateContent 7.2 g, CholesterolContent 125.8 mg, FatContent 15.6 g, FiberContent 1.8 g, ProteinContent 36.3 g, SaturatedFatContent 6.5 g, SodiumContent 2020.5 mg, SugarContent 1.9 g

DAK GOMTANG - KOREA'S COMFORTING CHICKEN SOUP! - FUTUREDISH

Dak Gomtang - Korea's Comforting Chicken Soup! - FutureDish image

Provided by Daniel Oh

Number Of Ingredients 18

Ingredients

1 whole Chicken ((800-1000 grams, ~2lbs))
3 liters of Water ((~13 cups))
4-5 forearm length pieces of Spring Onion
1 whole Onion
10 cloves of Garlic
2-3 Bay Leaves ((optional, skip if you don't have))
1 Tablespoon Salt ((season the broth after its reduced))
1 Tablespoon Sesame Oil
Few cracks of Black Pepper
2 Tablespoons Gochugaru
1 teaspoon (!) Minced Garlic
3 Tablespoons Chicken Broth ((add after your broth is done reducing))
Small handful Pre-Soaked Dangmyeon Noodles ((Optional ingredient))
1 cup of Cooked Rice
5-6 soup ladles of Chicken Broth ((listed above))
Small handful of Seasoned Shredded Chicken Pieces ((listed above))
Small handful of Sliced Green Onion
Small plate of Salt & Pepper ((for guests to season to taste))

Steps:

Prep Ingredients & Boil Chicken
Make Garnish & Spicy Paste
Shred Chicken
Season Broth
Make Individual Bowls.

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"Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The result is a comforting milky broth with tender meat. Dak gomtang is a variation made with a whole chicken, but the chicken does not take as many hours to simmer. The key is to use a lot of garlic. Make this flavorful chicken soup and beat the heat the Korean way!"
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Reviews 1
Total Time 30 minutes
Cuisine Korean
Calories 4384 calories per serving

"1. Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 – 8 quarts). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken). 2. Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 – 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender. 3. Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and simmer again for more flavorful broth. Optional step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have. Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator. To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper are served separately so each person can season to taste. Serve piping hot with kimchi. "

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Category Easy

Seasoning Individual Soup - DONT FORGET TO DO THIS!

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The weather turned cold for a brief moment here (but luckily warmed up the last few days) so we were thinking of different soups to make other than our usual kimchi jigae (spicy kimchi stew). Then one day while perusing the meat section of the grocery store, we found oxtails just calling out our names. Okay it didn't actually happen that way, but we did want something different and non-spicy. Gori gomtang is a classic Korean soup made with oxtail pieces, cooked for hours on end until the meat literally fall off the bone. It is reputably good for stamina (as most older generation Koreans believe fervently) but I think it just tastes light and clean, especially eating with vegetable banchan side dishes (especially kakdugi; cubed radish kimchi). This is a perfect winter soup but can be particularly beneficial if you have a cold (for which I do by the way). Also, the beef stock can be made in large portions to save for other soups, which is a huge time saver. All in all, we got a few meals out of this and the family loved it. This and other recipes can be found at www.oliviajasonkim.com
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1. In a large stock pot, cover the oxtail pieces with water and bring to a rapid boil. Skim off any foam or scum that float to the top. Reduce heat to medium-low and let simmer for an hour minimum, two hours at most. Some water may be added if reduced during this time. 2. Discard half of the broth and new water (filter or purified water recommended) to desired amount. Add garlic cloves, peppercorns, and onion. Continue to skim off any foam or floating impurities that will continue to appear. Let simmer for 2 hours and let the stove do the work. 3. At this time, the oxtail meat should literally fall off the bone (or be extremely tender to the touch). Either strain the broth through a cloth into another pot or strain directly from the pot. 4. Serve the oxtail soup with salt and pepper ready for desired taste. The meaty broth should be clean and refreshing. Sprinkle scallions and serve with rice and side dishes. *Most Koreans soak the oxtail pieces in water for an hour to remove blood and impurities, but I skip this step to save time (but without sacrificing taste). The oxtail pieces get cooked long enough to remove any impurities or "bad blood." **Koreans love eating every bit of the oxtails, including the gelatinous and semi-crunchy end caps of the bone. During childhood I didn't fancy this part too much and gave them to the parents (which they were more than happy to oblige eating), but ironically I find myself looking forward to them.

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Total Time 4 minutes20S
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To Prep In a large bowl of water, soak the oxtail for about an hour to remove some of the blood from within. Replace the water about every 20 minutes. Trim off any excess fat from the oxtail tail before transferring them over to a large pot and covering them with water. Bring the water to a boil, skimming off any scum that rises. When the water has reached a boil, drain the water and rinse the oxtails. Return the oxtails to a clean large pot and pour in about 4 to 5 cups of water. Bring the water to a boil, once again removing any of the impurities that rise to the top. When the water begins to boil, reduce to a simmer and continue to cook for about 3 to 4 hours or until the oxtails have become fork tender. Top up the water as required. When the meat has become tender, remove the oxtails from the broth and set aside. Strain the broth to remove any large pieces before allowing to cool and then pouring in to a large enough container. Place the broth in to a fridge to cool down and allow the fat to coagulate. Store the oxtails in a similar way until the soup has set. When the fat layer has separated and solidified, remove the container from the fridge and use a spoon to remove the fat layer. Spoon the remaining broth in to a pot over a medium heat to re-heat. When the broth has fully melted, add in the peppercorns, salt, garlic and oxtails and bring the soup up to a boil before reducing to a simmer for 20 minutes. Remove the pot from the heat and spoon a serving size of the soup in to a bowl. Serve this dish alongside some sliced spring onions and more salt to taste!

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Cover with water until the water hits 4 inches below the top of the pot. Put the heat on high and bring to a boil. When boiling, lower heat; cover and hard simmer for 3 hours. After 3 hours, remove the radish, brisket and oxtails and set aside to cool. Once cool, cover with enough liquid from the stock to cover completely and refrigerate.
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Gori gomtang is a classic Korean soup made with oxtail pieces, cooked for hours on end until the meat literally fall off the bone. It is reputably good for stamina (as most older generation Koreans believe fervently) but I think it just tastes light and clean, especially eating with vegetable banchan side dishes (especially kakdugi; cubed ...
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Nov 18, 2010 · Gori gomtang (oxtail soup) Home › Forums › Recipe requests › Gori gomtang (oxtail soup) This topic has 1 reply, 2 voices, and was last updated 11 years, 1 month ago by Maangchi .
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Jun 22, 2018 · So, I decided to make another popular chicken soup, dak gomtang, instead. G omtang generally refers to a soup made by simmering beef bones and meat for several hours. The result is a comforting milky broth with tender meat. Dak gomtang is a variation made with a whole chicken, but the chicken does not take as many hours to simmer. The key is to ...
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