Recipe of Ultimate Oxtail Gomtang

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Before you jump to Oxtail Gomtang recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got insight from reading it, now let's go back to oxtail gomtang recipe. To make oxtail gomtang you need 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Oxtail Gomtang:

1. You need 1 kg of ◆ Oxtail.
2. Prepare 2 of ◆ Japanese leek.
3. You need 2 clove of ◆ Garlic.
4. Provide 3500 ml of ◎ Water.
5. Get 1/3 of ◎ Daikon radish.
6. You need 5 clove of ◎ Garlic.
7. Prepare 1/2 of ◎ Onion.
8. You need 30 grams of ◎ Ginger.
9. Prepare 1 tbsp of ▲ Salt.
10. Prepare 1 tbsp of ▲ Grated garlic.
11. Get 1 tbsp of ▲ Roasted sesame seeds.
12. Use 1 tbsp of ▲ Sesame oil.
13. Get 2 of ★ Eggs.
14. You need 1 of ★ Green onions.
15. Provide 1 of ★ Chili pepper threads.
16. Take 1 of ★ Salt and pepper.

Instructions to make Oxtail Gomtang:

1. Soak the oxtail in cold water for 3-5 hours to remove the blood..
2. Drain the oxtail in a colander..
3. 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..
4. Drain in the colander..
5. 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..
6. Cool the ingredients while still in the pot. Thoroughly remove any whitish solidified fat that floats to the top..
7. 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..
8. Strain the ingredients from Step 7 through a fine colander into a large bowl or a pot to reserve the soup..
9. Rinse the oxtail in a colander with lukewarm water. Drain lightly and put in a bowl. Mix it with daikon radish and the ▲ ingredients..
10. 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..
11. Separate the eggs into yolk and egg white. Make each of them into thin omelets and cut into thin strips..
12. Pour the Step 8 soup into a pot and heat it up. Add the Step 9 ingredients and warm it up..
13. 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..

Bring the water to a boil, once again removing any of the impurities that rise to the top. With a strainer, skim the soup of any impurities and discard. And with a large spoon, skim as much fat as you can. Note: If you have the time, you can cool the soup to room temperature and then stick the pot into the refrigerator to completely cool the soup, typically overnight. [Kkori: tail or oxtail, Gomtang: Korean beef soup] One of my favorite soups to make and serve is Kkorigom-tang, which is a Korean oxtail soup. Amongst many of the Korean bone marrow based soups such as sullung-tang and sagol-guk, this is the easiest one to make and the most sumptuous and versatile soup in my opinion.

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