gomtang

Gomtang is beef oxtail boiled for 24 hours until it yields a milky white, nutrient-dense, and rich broth. This is great with rice to make &quot;guk-bap&quot; and as a substitute for water in most soups and stews.

Korean Oxtail Broth (Gomtang)

2.5 lbs Oxtail

Water

Salt and Pepper to taste

Scallion

Soak the oxtail in cold water anywhere from 2 hours to overnight to draw out the blood from the oxtail.

Drain and rinse the oxtail.

In a big pot on high heat, fill the pot with water leaving a 1-inch space from the rim of the pot and add the oxtail in.

In the first hour, skim off the foam then lower the heat to medium-low.

Continue boiling until the soup has turned milky white (approximately 24 hours). Keep adding water every hour so the pot stays consistently full about 1-inch from the rim of the pot.

Once the broth has turned creamy, milky, and white, take off the heat and place them in containers. Use in soups and stews!

Thanks for the recipe! Do the 24 hours have to be straight? I want to try it but can't see myself getting up every hour to add water. Thanks so much.

https://www.youtube.com/watch?v=KXn6fhoFSTA

Korean Oxtail Soup has many health benefits, such as increasing calcium for mothers who have just given birth. I made this milky & creamy oxtail soup for wifey to help with faster postpartum recovery! 🙏🏼 

It sounds more complicated than it is, but TRUST ME, this is an easy recipe and you can make it at home.

Full Recipe: https://chefchrischo.com/blog/

Milky & Creamy OXTAIL SOUP  #shorts

The life-healing, good-for-you, bone broth soup.  Gomtang ( Korean Beef Bone Soup) will cure all your ailments in one delicious bowl!

Gomtang (Korean Beef Bone Soup)

lbs frozen beef bones (marrow)

lbs frozen beef kneecaps

lbs frozen beef tendon

onions

water

salt

Cover bones in cold water, just enough to cover, and let sit for 1 hour.  Blood and fat particles will leach out.  Drain the bloody water and rinse the bones under cold running water.

Now it&#x27;s time to parboil the bones.  Cover with cold water (again), just enough to cover.  Bring to a boil and vigorously boil for 5 minutes.  Scum and other impurities will rise to the surface.

Drain the pot.  Wash the pot thoroughly with soap and water.  Then wash the bones with cold water, one by one, until the bones look clean.  Place clean bones into the clean soup pot.

Add 20 cups of cold water, and 2 large, peeled onions to the clean soup pot and clean, parboiled beef bones.  Cover and bring to a boil, then lower heat to a vigorous simmer.  This is not a roiling boil with big bubbles breaking at the surface; this is a vigorous simmer with lots of small bubbles popping up all over.

After 3 hours of vigorous simmering (covered), add beef tendon and simmer until soft, about 1 more hour (covered).  Depending on the thickness of the tendon, this can take longer so poke with a chopstick to check for tenderness.  The tendon should be soft enough so that there&#x27;s some resistance, but not too much.

After a total of 4 hours cooking time (3 hrs for the bones, 1 more hour with added tendon), the soup should look milky.  Discard onion and beef bones.  Remove beef tendon and slice into bite-sized pieces when cool enough to handle.  Add tendon back into the soup pot.

If possible, refrigerate overnight.  This will allow the fat to harden.  The next day, remove the hardened fat and discard.  (This is an optional step but will result in a less fatty soup.)

Season soup with salt.  Then serve with a generous amount of chopped green onion, freshly cracked black pepper, and additional salt for people to add at the table.  Rice and kimchi make perfect accompaniments.

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Gomtang (Korean Beef Bone Soup)

Top 2 gomtang recipes from across the web

The most viewed gomtang recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean Oxtail Broth (Gomtang)

Gomtang (Korean Beef Bone Soup)

The most viewed gomtang recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine