📝 About This Recipe
Kkori-gomtang is a pinnacle of Korean comfort food, celebrated for its milky-white, collagen-rich broth and fall-off-the-bone tender meat. This labor of love utilizes a slow-simmering technique that extracts deep marrow flavors and a silky mouthfeel, traditionally served to boost stamina and health. It is a minimalist masterpiece where the purity of the beef shines, balanced only by the fresh bite of scallions and the crunch of fermented radish.
🥗 Ingredients
Main Ingredients
- 4 pounds Oxtail (Bull's Tail) (cut into 2-inch segments, preferably with some fat trimmed)
- 1 pound Beef Brisket (optional, for extra meatiness)
- 24-30 cups Water (filtered water is best for a clean taste)
Aromatics for the Initial Boil
- 2 stalks Korean Large Leek (Daepa) (white parts only)
- 10-12 cloves Garlic (whole, slightly smashed)
- 1 inch Ginger (sliced into thin rounds)
- 1/2 pound Korean Radish (Mu) (peeled and cut into large chunks)
- 1 tablespoon Whole Black Peppercorns
For Garnish and Serving
- 1 bunch Scallions (finely chopped)
- to taste Kosher Salt (served on the side)
- to taste Freshly Ground Black Pepper (served on the side)
- 6 bowls Cooked Short-Grain White Rice (steaming hot)
👨🍳 Instructions
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1
Place the oxtail pieces in a large bowl and cover with cold water. Soak for at least 4 hours, or ideally overnight in the refrigerator, changing the water 3-4 times to draw out the blood. This is crucial for a clear, white broth.
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2
Drain the soaked oxtails and rinse under cold running water. Place them in a large stockpot (at least 12-quart capacity) and cover with fresh water.
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3
Bring the pot to a vigorous boil over high heat. Let it boil for 10-15 minutes. You will see grey/brown foam and impurities rise to the surface.
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4
Drain the entire pot, discarding the dirty water. Scrub each piece of oxtail under cold water to remove any remaining scum or clotted blood. Clean the stockpot thoroughly to ensure no residue remains.
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5
Return the cleaned oxtails to the clean pot. Add 20 cups of filtered water, the leeks, garlic, ginger, radish, and peppercorns.
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6
Bring to a boil over high heat, then immediately reduce the heat to medium-low. Simmer with the lid slightly ajar for 4-5 hours. The water should be at a gentle but steady bubble.
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7
Periodically skim off any fat or foam that rises to the top using a fine-mesh skimmer or a spoon.
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8
After 4-5 hours, the meat should be very tender. Remove the meat pieces and the radish chunks from the broth. Discard the spent aromatics (leek, ginger, garlic, peppercorns).
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9
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean container. If you have time, refrigerate the broth overnight so the fat solidifies on top for easy removal.
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10
For the 'Double Boil' method (optional but recommended): Return the bones to the pot with another 10 cups of water and boil for another 3-4 hours until the liquid turns milky white. Combine this with the first batch of broth.
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11
Slice the cooked radish into bite-sized pieces and keep the meat covered so it doesn't dry out. If using brisket, slice it thinly against the grain.
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12
When ready to serve, bring the combined broth back to a rolling boil. Place a portion of meat and radish in each individual serving bowl.
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13
Ladle the piping hot, milky broth over the meat. The broth is traditionally served unseasoned so each diner can customize their own bowl.
💡 Chef's Tips
Soaking the meat is the most important step; skipping this results in a grey, muddy broth rather than a milky white one. For the clearest flavor, use filtered water for the long simmer. Don't salt the pot during cooking; salt can toughen the meat over long periods and prevents guests from seasoning to their preference. If the meat is falling off the bone too early, remove it and continue simmering the bones alone to achieve the desired broth thickness. To remove fat quickly without chilling overnight, use a fat separator or lay a piece of plastic wrap over the surface—the fat will cling to the plastic.
🍽️ Serving Suggestions
Serve with a side of Kkakdugi (Korean spicy cubed radish kimchi); the acidity perfectly cuts through the richness of the beef. Provide a small dish of coarse sea salt and ground black pepper for guests to season their own broth. Include a bowl of chopped scallions on the table so diners can add as much freshness as they like. Offer a simple dipping sauce for the meat made of soy sauce, vinegar, a splash of broth, and a touch of wasabi or hot mustard. Pair with a chilled glass of Barley Tea (Boricha) to cleanse the palate between bites.