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Oxtail Gomtang is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Oxtail Gomtang is something that I’ve loved my entire life.
Pressure cooking oxtail gets you super tender results in this Korean soup, kkori gomtang, made with daikon, green onions, and garlic. Oxtail soup is a traditional Korean soup made with oxtails. It also goes by the name Kkori Gomtang.
To begin with this recipe, we have to first prepare a few components. You can have oxtail gomtang using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Oxtail Gomtang:
- Make ready 1 kg ◆ Oxtail
- Get 2 ◆ Japanese leek
- Prepare 2 clove ◆ Garlic
- Get 3500 ml ◎ Water
- Make ready 1/3 ◎ Daikon radish
- Prepare 5 clove ◎ Garlic
- Take 1/2 ◎ Onion
- Take 30 grams ◎ Ginger
- Make ready 1 tbsp ▲ Salt
- Get 1 tbsp ▲ Grated garlic
- Prepare 1 tbsp ▲ Roasted sesame seeds
- Prepare 1 tbsp ▲ Sesame oil
- Prepare 2 ★ Eggs
- Prepare 1 ★ Green onions
- Prepare 1 ★ Chili pepper threads
- Make ready 1 ★ Salt and pepper
Kkori Gomtang is a wonderfully light-tasting soup that's made by slow-simmering oxtails for many hours. The meat on the tail pieces turn ultra-tender, while the broth is infused with the natural flavors of the bone and cartilage. It's a Korean custom to eat samgyetang or oxtail gomtang in the early summer in order to prevent summer weariness. Since I got an oxtail unexpectedly, I made it into oxtail soup right away.
Steps to make Oxtail Gomtang:
- Soak the oxtail in cold water for 3-5 hours to remove the blood.
- Drain the oxtail in a colander.
- Add plenty of water (not listed) to a large pot and bring it to a boil. Add the oxtail and the ◆ ingredients and boil them for 2-3 minutes.
- Drain in the colander.
- Add the ◎ water to a pot and bring it to a boil. Add all the other ◎ ingredients, except the daikon radish, and simmer for about 5 minutes. Add the oxtail from Step 4 and simmer over low heat for about 3 hours.
- Cool the ingredients while still in the pot. Thoroughly remove any whitish solidified fat that floats to the top.
- Peel the daikon radish and cut into bite-sized pieces. Add it to the pot from Step 6 and simmer another 3 hours over low heat.
- Strain the ingredients from Step 7 through a fine colander into a large bowl or a pot to reserve the soup.
- Rinse the oxtail in a colander with lukewarm water. Drain lightly and put in a bowl. Mix it with daikon radish and the ▲ ingredients.
- Put the soup from Step 8 and the ingredients from Step 9 into plastic containers respectively and chill in the refrigerator for more than half a day.
- Separate the eggs into yolk and egg white. Make each of them into thin omelets and cut into thin strips.
- Pour the Step 8 soup into a pot and heat it up. Add the Step 9 ingredients and warm it up.
- Adjust the taste with salt and pepper. Serve the soup in a bowl and top it with the ★ ingredients; shredded thin omelet, chopped Japanese leek, chili pepper threads, and any other toppings that you would like.
It's a lot of work to remove the blood, parboil, and simmer for several. 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 side dishes (especially kakdugi; cubed. With a slotted spoon, remove the oxtail and set aside in a clean bowl. With a strainer, skim the soup of any impurities and discard.
Above is learn how to cook oxtail gomtang, very straightforward to make. Do the cooking levels appropriately, relax and use your heart then your cooking shall be scrumptious. There are lots of recipes that you can attempt from this website, please discover what you want. In the event you like this recipe please share it with your mates. Blissful cooking.
