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/

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Korean Oxtail Broth (Gomtang)

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