Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, oxtail gomtang. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Oxtail Gomtang is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Oxtail Gomtang is something that I’ve loved my entire life. They’re nice and they look wonderful.
Kkori Gomtang (Oxtail Soup) Be the first to rate & review! This is a simple oxtail soup requiring you to cook the oxtail first in a pressure cooker and then again with some simple seasonings. The broth will come out with a milky consistency. Oxtail Soup (Kkori Gomtang) Oxtail soup is a Korean soup recipe that also goes by the name Kkori Gomtang.
To begin with this particular recipe, we must prepare a few ingredients. You can have oxtail gomtang using 16 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Oxtail Gomtang:
- Get 1 kg ◆ Oxtail
- Get 2 ◆ Japanese leek
- Prepare 2 clove ◆ Garlic
- Prepare 3500 ml ◎ Water
- Prepare 1/3 ◎ Daikon radish
- Prepare 5 clove ◎ Garlic
- Prepare 1/2 ◎ Onion
- Make ready 30 grams ◎ Ginger
- Take 1 tbsp ▲ Salt
- Make ready 1 tbsp ▲ Grated garlic
- Prepare 1 tbsp ▲ Roasted sesame seeds
- Get 1 tbsp ▲ Sesame oil
- Make ready 2 ★ Eggs
- Make ready 1 ★ Green onions
- Take 1 ★ Chili pepper threads
- Get 1 ★ Salt and pepper
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 rises. Place the pot over high heat and bring the oxtail to a boil. Skim any impurities and scum that rise to the surface.
Instructions 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.
Place the pot over high heat and bring the oxtail to a boil. Skim any impurities and scum that rise to the surface. 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. This hearty soup is always served with a bowl of fresh hot rice on the side.
So that’s going to wrap it up with this exceptional food oxtail gomtang recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
