2024. 9. 9. 17:58ㆍ카테고리 없음
Korean oxtail soup, or "Kkori Gomtang," is a comforting and flavorful dish that has been cherished for generations. It is made by slow-simmering oxtails over a long period, allowing the flavors to meld and create a broth that is both rich and nourishing. The slow cooking process extracts the collagen and marrow from the oxtails, resulting in a deep, umami-filled soup. This recipe is tailored for two servings, making it ideal for an intimate meal. It’s a perfect dish for colder days, or when you’re craving something wholesome and deeply satisfying. Follow these simple steps to prepare an authentic bowl of Kkori Gomtang in the comfort of your home.
Ingredients (for 2 servings)
1 pound (450g) of oxtails
Oxtails are the star ingredient in this dish. They are packed with connective tissue and bone marrow, which dissolve into the broth during the slow simmering process, creating the rich and gelatinous consistency characteristic of a well-made Kkori Gomtang.1 medium onion (halved)
Onion is used to enhance the natural sweetness of the broth. As it cooks down, the onion will release its juices into the broth, balancing out the savory elements with subtle sweetness.3 cloves of garlic (whole)
Garlic adds depth and a mild spiciness to the broth, rounding out the flavors without overpowering the delicate taste of the oxtail. Leaving them whole allows for a more mellow garlic flavor.2 green onions (cut into 2-3 inch pieces)
Green onions serve two purposes: they add freshness to the broth during cooking, and they can be used as a garnish for an additional pop of flavor and color.1 tsp black peppercorns
Peppercorns add a gentle heat to the broth, complementing the rich flavor of the oxtails. As they simmer, they release their essence slowly into the soup.Salt to taste
Salt is essential in balancing the flavors of the broth. It’s added near the end to ensure the salt doesn’t overpower the dish during the long cooking process.Water (about 8-10 cups)
Water is the base of the broth. As it reduces, the water extracts all the flavor from the oxtails and aromatics, creating the signature richness of Kkori Gomtang.Cooked rice (for serving)
Rice is traditionally served alongside or within the soup. It absorbs the broth, becoming infused with the flavors of the dish and providing a satisfying, starchy complement to the tender meat.Optional garnishes: Soy sauce, sesame seeds, chopped green onions, chili flakes
These garnishes allow for customization at the table. Some prefer a slightly saltier or spicier flavor, while others enjoy the crunch of sesame seeds or the freshness of chopped green onions.
Instructions
1. Clean and Soak the Oxtails
Start by placing the oxtails in a large bowl and covering them with cold water. Let them soak for 1-2 hours. This soaking process is crucial, as it helps to remove excess blood from the meat and bones. The removal of blood ensures that the broth will be clearer and cleaner in flavor, free from any metallic or gamey taste. After soaking, rinse the oxtails thoroughly under cold running water to remove any remaining blood or bone fragments. Properly cleaned oxtails are key to achieving a clean and rich broth.
2. Parboil the Oxtails
In a large pot, place the cleaned oxtails and enough water to fully cover them. Bring the water to a rapid boil and let it simmer for 5-10 minutes. This step is called parboiling and helps to further remove impurities, blood, and any scum that may surface. After parboiling, drain the water completely and rinse the oxtails again. This additional step of parboiling and rinsing ensures that the final broth will be clear and free from unwanted flavors or excess grease.
3. Simmer the Oxtails
Using a clean pot, add the parboiled oxtails, halved onion, whole garlic cloves, black peppercorns, and 8-10 cups of fresh water. The water should be enough to fully submerge the oxtails and other ingredients. Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover the pot with a lid and let it cook for 3-4 hours. The low and slow simmering allows the collagen and marrow in the oxtails to break down, enriching the broth with its signature gelatinous texture and deep flavor. As the broth simmers, the meat will gradually become tender, almost falling off the bone.
4. Skim the Broth
During the simmering process, it's important to skim off any foam or fat that rises to the surface of the broth. This step will keep your broth looking and tasting clean. If you prefer an even clearer broth, you can strain it at the end of cooking through a fine-mesh sieve or cheesecloth. Some cooks like to refrigerate the broth overnight to allow the fat to solidify on top, making it easier to skim off. This additional step can result in a clearer, less oily soup, perfect for those who prefer a cleaner-tasting broth.
5. Season the Broth
After 3-4 hours of simmering, the oxtail meat should be tender and the broth flavorful. Remove the onion, garlic, and peppercorns from the broth. Now is the time to season the soup with salt. Be careful not to over-salt the broth, as it’s easy to add more salt later, but impossible to take it out once it’s in. The goal is to enhance the natural flavor of the oxtail without overpowering it. If desired, you can also add a splash of soy sauce for a deeper umami flavor, though traditional Kkori Gomtang is typically seasoned with salt alone.
6. Prepare Garnishes
While the broth is finishing up, you can prepare the optional garnishes. Thinly slice the green onions, toast the sesame seeds if you like, and have some soy sauce or chili flakes on hand. These garnishes allow you and your guests to customize each bowl of soup according to personal preference. The green onions will add a fresh, sharp bite, while sesame seeds provide a nutty crunch. Chili flakes can add heat for those who prefer a spicier kick, and soy sauce will bring additional saltiness and depth.
7. Serve the Soup
To serve, ladle the hot oxtail soup into individual bowls. The tender oxtail meat should be falling off the bone at this point, making it easy to enjoy. The broth will be rich and hearty, perfect for sipping on a cold day. Serve the soup with a side of steamed rice, which can either be mixed into the soup or eaten separately. Add your chosen garnishes to each bowl for an extra touch of flavor. The combination of tender meat, rich broth, and garnishes creates a comforting and satisfying meal that will warm you from the inside out.
Pro Tips for the Best Oxtail Soup
Slow Cooking for Maximum Flavor: The key to a great oxtail soup is patience. While the recipe calls for a 3-4 hour simmer, allowing the soup to cook for 4-5 hours will extract even more flavor from the oxtails, making the broth richer and more gelatinous. The longer cooking time will also make the meat even more tender, falling off the bone effortlessly.
Chill for a Clearer Broth: If you have time, refrigerating the broth overnight after simmering can make a big difference in the final result. Once the broth has cooled, the fat will rise to the top and solidify, making it easy to remove. This step is especially useful if you prefer a less oily broth, as it results in a cleaner-tasting soup with a beautifully clear broth.
Add Extra Flavor with Soy Sauce: While the traditional recipe focuses on seasoning with salt, adding a touch of soy sauce can enhance the overall flavor of the soup. The umami in soy sauce complements the natural richness of the oxtail, adding an extra layer of depth to the broth. Just be sure to taste the soup before adding soy sauce, as it can quickly overpower the more delicate flavors.