Rich and Flavorful Ox Tail Soup (Gomtang)
Deeply Savory Ox Tail Soup, Simmered with Care
This recipe introduces you to a deeply savory and rich Ox Tail Soup (Gomtang), where tender meat meets a wonderfully deep broth. We’ve carefully simmered the ox tail bones and leaner parts of the tail for maximum flavor, while reserving some tail pieces with meat for enjoying separately. This hearty soup is perfect for chilly days, offering comfort and nourishment. It’s an excellent dish to enjoy with well-fermented kimchi, especially during transitional seasons when you might feel a bit under the weather. A truly nourishing and comforting meal for the whole family.
Soup Ingredients- 3.7kg prepared ox tail bones
- 1 large onion
- 1 large leek
- 10 cloves garlic
- Over 5 liters of water (including extra for refills)
Cooking Instructions
Step 1
Begin by soaking the ox tail bones in cold water for at least 4 hours, changing the water periodically. This crucial step helps to remove any residual blood, ensuring a clean and less gamey flavor in your broth.
Step 2
After the blood has been drained, place the ox tail bones in a large pot and cover with fresh water. Bring to a rolling boil over high heat.
Step 3
Once the water is boiling vigorously across the entire surface, prepare to remove the bones for cleaning.
Step 4
Carefully remove the boiled ox tail bones from the pot and rinse them thoroughly under lukewarm running water. This process helps to wash away any impurities or excess fat that may have surfaced during boiling.
Step 5
Return the cleaned ox tail bones to the pot. Add 5 liters of fresh water, the 10 cloves of garlic, the roughly chopped leek (1 large stalk), and the roughly chopped onion (1 large). Bring the mixture back to a boil over high heat. Once it’s boiling actively, reduce the heat to medium-low, cover the pot, and let it simmer gently.
Step 6
As the broth reduces and the bones start to become visible, add another 1 liter of water and continue to simmer. It’s important to add water gradually as needed to maintain a good liquid level and allow the flavors to deepen. If you have tail pieces with more meat, you can remove them once they are tender and cooked through, allowing the bones to continue simmering for a richer broth.
Step 7
While ideally, this soup simmers overnight, if that’s not possible, after simmering for about 4 hours, turn off the heat and let the pot cool in a cold place overnight. This will cause the fat to solidify on the surface, making it much easier to skim off. Use a spoon to meticulously remove as much of the congealed fat as possible.
Step 8
After skimming off the fat, add 1 more liter of water back into the pot and bring it to a simmer again. This step helps to adjust the broth’s consistency and enhance its flavor profile.
Step 9
Continue this process of adding water and simmering to further enrich the broth. This Gormtang truly benefits from time and dedication; simmering for 4-5 hours daily for about 3 days will result in an exceptionally deep and flavorful soup. Remember to replenish the water periodically during simmering to keep the broth from becoming cloudy and to maintain its clear, profound taste.
