Korean Soup That's Good for Your Skin: Oxtail Gomtang Gukbap. That's why its best to slowly-braise or simmer this meat. You want to extract the deep flavor from the bones and cartilages into a sauce or broth. Korean Oxtail Soup - Kkori Gomtang.

Delicious OXTAIL SOUP Recipe that FALLS off the bone This was delicious when I ate it at a Korean food restaurant. A super comforting Korean soup using ox tail—a really underrated cut of beef. You can cook Korean Soup That's Good for Your Skin: Oxtail Gomtang Gukbap using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Korean Soup That's Good for Your Skin: Oxtail Gomtang Gukbap

You need 500 grams of Oxtail.
You need 1 of The green part of a Japanese leek.
You need 1 piece of Ginger.
Prepare 1 clove of Garlic.
You need 2 tbsp of Sake.
You need 1 tsp of Dried scallop soup powder.
Prepare 100 grams of Daikon radish.
Prepare 100 grams of Carrot.
It's 5 cm of length Japanese leek.
Prepare 1 tsp of Salt.
You need 1 of bowlful or so Hot cooked white rice.
You need 1 dash of Black pepper.
You need 1 tbsp of Toasted white sesame seeds.

Check out our recipe for Oxtail Soup (Kkori Gomtang). 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. Pressure cooking oxtail gets you super tender results in this Korean soup, kkori gomtang, made with daikon, green onions, and garlic.

Korean Soup That's Good for Your Skin: Oxtail Gomtang Gukbap step by step

I used this oxtail from domestic black-hair cattle. It cost about $2 per 100 g. Unbelievably cheap! Rinse it in water to start..
Make vertical cuts in the tail. The meat will fall apart easier, and a lot of umami will come out of it..
Put in boiling water briefly. Take it out and rinse well in cold water! This removes any impurities from the meat and bone..
Put about 1 liter of water and the sake in a pot with the oxtail. Add the leek, carrot and crushed ginger and start cooking. When it comes to a boil, skim off the scum..
Cover with a lid and simmer gently. The liquid should reduce to about half its original volume in about an hour. You can do this in a pressure cooker too, of course..
The water and oil become mixed together (this is called emulsification). By emulsifying the soup, it becomes cloudy and creamy. If it doesn't emulsify though, just let it keep boiling over high heat..
You can just season it and eat the soup at this point, but I like to let it rest overnight. Float a piece of plastic wrap on the surface of the soup. You'll see why the next day..
Look how it is the next day! All the fat that floated to the surface is stuck to the plastic, so you can take it all out! Remove the plastic wrap and garnishings, then heat up the soup again. Add some water!.
Add the dried scallop soup powder. Cut the daikon radish and carrot into sticks, and slice the leek. Throw them in the soup! You can add other vegetables too if you like..
When the vegetables are cooked through, season with salt and pepper. Season it fairly lightly!.
Add the cooked white rice and simmer. Taste, and adjust the seasoning..
Ladle into bowls and sprinkle on top with toasted white sesame seeds and black pepper! Isn't it easy?.
You can make this with beef tendon too!.

Kkori Gomtang (Oxtail Soup). this link is to an external site that may or may not meet accessibility guidelines. Be the first to review this recipe. Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail. a.k.a. gori-gomtang. perfect remedy for a hangover. *http. 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.