Nourishing Korean Oxtail Soup (Kkori Gomtang) Recipe: A Complete Guide

Korean Oxtail Soup, famously known as Kkori Gomtang, is a deeply satisfying and incredibly nourishing dish cherished in Korean cuisine. This hearty soup, also sometimes referred to as gomguk, gomtang, oxtail broth, or simply beef bone soup, offers a rich, savory experience that is both comforting and packed with health benefits. Our version features a delightful blend of onion, garlic, savory bacon, tender leeks, earthy turnips, sweet carrots, a touch of sake, rice vinegar, soy sauce, premium oxtail, umami-rich miso, shiitake mushrooms, fresh champignons de Paris (Parisian mushrooms), vibrant cilantro, optional Katsuobushi (dried shaved bonito flakes), and comforting soba noodles, all brought together with a drizzle of olive oil. It’s a culinary journey that promises warmth and flavor in every spoonful.

The inspiration for crafting this particular Korean oxtail soup recipe struck us during a recent visit to our favorite butcher’s stand at the Marché d’Aligre, a bustling covered market nestled in the heart of Paris. The sight of fresh, high-quality oxtails immediately sparked the idea of recreating this traditional Korean delicacy. If you’re wondering where to source oxtails, fear not! They are typically available at most Asian grocery stores in your area, and increasingly, even larger supermarkets like Whole Foods have started stocking them due to growing popularity. Prepare to fall in love with this Korean-style oxtail soup – it’s an experience you won’t soon forget!

Discover the Magic of Korean Oxtail Soup (Kkori Gomtang)

Korean Oxtail Soup, known as Kkori Gomtang, is a celebrated dish in Korean culinary tradition, deeply rooted in its history as a nourishing and restorative food. Unlike some more casual stews, Kkori Gomtang is revered for its rich, often milky white broth, a result of long hours of simmering oxtail bones to extract all their flavor and beneficial collagen. This slow cooking process creates a broth that is not only incredibly delicious but also exceptionally fortifying, making it a popular choice during colder months or when one needs a comforting, health-boosting meal.

While traditional Kkori Gomtang often features a clear, milky broth served with just a sprinkle of green onions and salt, our interpretation adds a unique, delightful twist inspired by Japanese flavors. We incorporate ingredients like savory miso, slurpable soba noodles, and the delicate umami of Katsuobushi, transforming it into a fusion masterpiece. If you’re looking for an authentic traditional preparation, we highly recommend this video that beautifully demonstrates the step-by-step process:

This video offers a fantastic visual guide to creating a classic Korean oxtail soup, focusing on achieving that signature rich broth and tender meat. It’s a great resource for understanding the foundational techniques before exploring variations like ours.

The Essential Ingredients for Your Kkori Gomtang

Creating this flavorful and hearty Korean oxtail soup requires a selection of fresh and aromatic ingredients. Each component plays a vital role in building the complex flavor profile that makes this soup so irresistible. Here’s a comprehensive list of what you’ll need:

• Onion: Provides a foundational sweetness and aromatic base.
• Fresh Garlic: Essential for its pungent aroma and deep flavor that is characteristic of Korean dishes.
• Bacon: Our unique addition for an extra layer of smoky, savory depth.
• Leeks: Offers a delicate, sweet oniony flavor that complements the richness of the oxtail.
• Turnips: Adds a subtle peppery sweetness and a tender texture to the soup.
• Carrots: Contributes natural sweetness and vibrant color, softening beautifully during slow cooking.
• Sake: Japanese rice wine, used to deglaze and add a subtle complexity and sweetness to the broth.
• Rice Vinegar: Provides a mild acidity that brightens the flavors and balances the richness.
• Soy Sauce: A cornerstone of Asian cuisine, adding umami and a salty depth.
• Oxtail: The star of the show, providing rich beef flavor and gelatin for a deeply nourishing broth.
• Miso Cubes: Our Japanese-inspired touch, adding profound umami and savory notes.
• Shiitake Mushrooms: Known for their meaty texture and earthy, intense flavor, enhancing the soup’s depth.
• Champignons de Paris (Parisian Mushrooms): Also known as button mushrooms, they add a mild, earthy taste and soft texture.
• Cilantro: A fresh, bright herb for garnish, offering a burst of citrusy flavor.
• Katsuobushi (Dried Shaved Bonito Flakes) (optional): Another Japanese element, delivering a distinct smoky, umami flavor as a topping.
• Soba Noodles: Buckwheat noodles, providing a delightful chewiness and making this soup a complete meal.
• Olive Oil: Used for sautéing the aromatics at the start of the cooking process.

Our cooking journey often begins with a delightful Sunday morning tradition at Marché d’Aligre, where we indulge in fresh oysters and white wine – an unusual but truly delightful combination to start the day. (We promise to share more about this unique Parisian ritual in an upcoming post!). After this invigorating start, we delve into the market’s vibrant stalls, coffee in hand, selecting the finest produce, cheeses, and meats. It was during one of these cherished visits that our butcher’s diverse selection, particularly the magnificent oxtail, inspired this very recipe. The oxtail is undeniably the hero ingredient, providing the foundational flavor and richness that defines this exquisite soup.

How to make Korean Style Oxtail Soup

Preparing this Korean-style oxtail soup is a labor of love, but the long simmering time ensures a depth of flavor that is truly rewarding. The process is straightforward, primarily involving slow cooking to extract maximum flavor and tenderness from the oxtail.

1. Prepare Aromatics: Begin by adding 2 tablespoons of olive oil to a large crock-pot or slow cooker. This will be the base for our aromatic vegetables.
2. Sauté Vegetables: Add the sliced onion, minced fresh garlic, chopped bacon, thinly sliced leeks, and carrots to the crock-pot. Heat this mixture for about 15 minutes, allowing the vegetables to soften and the bacon to render some of its fat, infusing the oil with rich flavor.
3. Prepare Oxtail: While the vegetables are sautéing, place the oxtail pieces into a separate large pot of cold water. This initial blanching step is crucial for removing impurities and creating a cleaner broth.
4. Blanch and Skim: Bring the pot of oxtail and cold water to a high heat and boil for 10 minutes. During this time, carefully skim off any foam or impurities that rise to the surface. This ensures your final broth is clear and pristine. Drain the oxtail and rinse thoroughly under cold water.
5. Build the Broth: Pour the sake, rice vinegar, and soy sauce into the crock-pot with the sautéed vegetables. These liquids will form the foundation of your complex broth.
6. Combine Ingredients: Add the rinsed oxtail, 6 pints (approximately 12 cups) of fresh water, miso cubes, shiitake mushrooms, Parisian mushrooms, and fresh cilantro to the crock-pot. Stir gently to combine all ingredients.
7. Slow Simmer: Cover the crock-pot and set it to a low heat. Allow the soup to cook for a minimum of 24 hours. This extended simmering time is key to tenderizing the oxtail and developing an incredibly rich, collagen-infused broth.
8. Cook Soba Noodles: About 10-15 minutes before you are ready to serve, prepare the soba noodles according to the package instructions. Soba noodles cook quickly, so it’s best to do this just before serving to prevent them from becoming mushy.
9. Serve and Garnish: Ladle the hot oxtail broth with generous pieces of oxtail and tender vegetables over the cooked soba noodles in individual serving bowls. If using, sprinkle generously with Katsuobushi for an extra layer of umami. Serve immediately and enjoy this deeply satisfying soup!

Expert Tips for the Perfect Korean Oxtail Soup

Achieving the perfect Korean Oxtail Soup involves a few key techniques and considerations, especially when it comes to cooking methods. While the 24-hour slow simmer is our preferred way for maximum flavor development, here are some tips for various cooking approaches:

• Make it in the Pressure Cooker: If you’re short on time, a pressure cooker can significantly reduce the cooking duration. However, be aware that the depth of flavor might not be as profound as with a slow-cooked broth. To adapt:
  1. Start by blanching the oxtail in cold water and bringing it to a boil, skimming off any impurities, as detailed in the main recipe. This step is crucial regardless of your cooking method.
  2. Once the oxtail is cleaned, place it along with the onion, carrot, bacon, leeks, turnips, sake, rice vinegar, soy sauce, miso cubes, mushrooms, garlic, and cilantro into your pressure cooker.
  3. Add the required amount of water (adjusting for less evaporation in a pressure cooker if necessary, usually around 6-8 cups for this recipe).
  4. Close the lid and cook on high pressure for approximately one hour. Allow for natural pressure release for best results and tender meat.
  5. Prepare the soba noodles separately according to package directions and add them directly into the soup bowls before serving. Top with Katsuobushi.
• Make it in the Slow Cooker: The slow cooker method, as described in our main recipe, is highly recommended for achieving a rich, flavorful broth and fall-off-the-bone tender oxtail. Simply follow the detailed instructions provided above for making this Korean oxtail soup in a crock-pot. The long, gentle heat truly extracts the most from the ingredients, especially the collagen from the oxtail, resulting in a deeply satisfying texture and taste.
• Make it in the Instant Pot: An Instant Pot offers the versatility of both slow cooking and pressure cooking. You can choose to use its slow cooker function to replicate the traditional crock-pot method for a long, deep flavor, or opt for the pressure cooker function when you need a faster solution. For the slow cooker setting, follow the crock-pot instructions. For pressure cooking, follow the pressure cooker guidelines mentioned above.
• Pre-soaking Oxtail: For an even cleaner and clearer broth, some traditional Korean recipes recommend soaking the oxtail in cold water for several hours or overnight, changing the water multiple times, before the initial blanching. This helps draw out any residual blood and impurities.
• Adjust Seasoning: The final seasoning is key. Taste your broth before serving and adjust with more soy sauce or a pinch of salt if needed. The flavors of miso and soy sauce are potent, so add incrementally.
• Fat Management: After cooking, especially with the slow cooker method, you might find a layer of fat on top. For a less greasy soup, you can refrigerate the soup overnight and easily skim off the solidified fat before reheating and serving.

Personalize Your Kkori Gomtang: Add Your Own Twist

While our recipe offers a unique and delicious fusion, Korean Oxtail Soup is highly adaptable. Don’t hesitate to customize it to your personal preferences and whatever ingredients you have on hand. Here are a few ideas to inspire your culinary creativity:

• Add Extra Spice: For those who love a kick, transform this into a spicy Korean oxtail soup. You can add a tablespoon or two of Korean gochujang (chili paste) or gochugaru (chili powder) during the last hour of cooking. A dash of chili oil or sriracha at the table also works wonders.
• Vary the Vegetables: Feel free to add your favorite vegetables. Daikon radish is a common and delicious addition in traditional Korean soups, offering a slightly pungent and sweet flavor. Napa cabbage, spinach, or even potatoes can also be wonderful additions, adding more texture and nutrients.
• Experiment with Noodles: If soba noodles aren’t your preference, try substituting them with other Asian noodles like udon for a thicker bite, glass noodles (dangmyeon) for a chewier texture, or even thin rice vermicelli.
• Enhance Umami: For an even deeper umami profile, consider adding a piece of dried kelp (dashima) to the broth during the initial simmering stage, removing it before serving.
• Fresh Garnishes: Beyond cilantro and Katsuobushi, fresh scallions, a drizzle of sesame oil, or a sprinkle of toasted sesame seeds can elevate the presentation and add extra layers of flavor.

The Remarkable Health Benefits of Korean Oxtail Soup

Beyond its incredibly satisfying taste, Korean Oxtail Soup offers a remarkable array of health benefits, primarily stemming from the nutrient-rich oxtail itself. This nourishing dish is much more than just a delicious meal; it’s a traditional remedy and a source of vital nutrients for overall well-being. The long simmering process extracts the best from the oxtail, turning it into a superfood broth.

Here’s a closer look at why oxtail soup is so good for you:

• Rich in Protein: Like any red meat, oxtail provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall bodily functions.
• Packed with Vitamins and Minerals: Oxtail is a good source of essential vitamins and minerals, including B vitamins (especially B12 and B6), which are crucial for energy metabolism and nervous system health. It also provides vital minerals like calcium for bone health and iron, which is necessary for oxygen transport in the blood.
• Promotes Joint Health: One of the most celebrated benefits of oxtail, and particularly oxtail broth, is its high collagen content. When collagen cooks down, it turns into gelatin, which is excellent for joint health. Gelatin helps maintain cartilage, reduces joint pain, and improves flexibility, making it beneficial for those with arthritis or athletes.
• Boosts the Immune System: The rich mineral content and gelatin in oxtail broth can support a healthy immune system, helping your body fight off infections and illnesses. It’s often considered a restorative food for recovery.
• Improves Gut Health: The gelatin in oxtail is fantastic for gut health. It helps repair the gut lining, reduces inflammation, and aids in digestion. A healthy gut is vital for nutrient absorption and overall health.
• Provides Essential Amino Acids: Gelatin and the meat itself offer a wide range of essential and non-essential amino acids. These are the building blocks of proteins and are crucial for countless physiological processes in the body.
• Aids in Gut Detoxification: Some proponents suggest that the compounds in bone broth, including oxtail broth, can support the body’s natural detoxification processes, helping to remove waste products and toxins.

For a deeper dive into the nutritional value and health implications of consuming oxtail, you can explore more information from medical professionals. You can read more about the nutritional value of eating oxtail from a doctor here.

Frequently Asked Questions About Oxtail Soup

Oxtail soup is a unique and often intriguing dish for many. Here are some common questions we hear, along with detailed answers to help you better understand this wonderful ingredient and meal:

Are oxtail beef or pork?

Oxtail is indeed beef! It is the culinary term for the tail of cattle. Despite the name, it refers specifically to beef. However, our particular recipe includes bacon for an extra layer of smoky, savory flavor, which is derived from pork. So, while the oxtail itself is beef, this recipe features both!

How does oxtail taste?

Oxtail boasts a rich, robust, and distinctly earthy beef flavor. When slow-cooked, the meat becomes incredibly tender and falls off the bone, while the bone marrow and collagen infuse the broth with a deep, savory umami and a luxurious, slightly gelatinous texture. It’s a flavor profile that is both intense and wonderfully comforting.

Can you eat oxtail when you are pregnant?

Generally, oxtail is not on the list of foods to avoid during pregnancy. In fact, due to its high nutritional content, particularly its rich collagen and mineral profile, it can be a beneficial addition to a pregnant woman’s diet. Collagen supports tissue development, and the vitamins and minerals are important for both mother and baby. However, it is always recommended to consult your doctor or healthcare provider for personalized dietary advice during pregnancy to ensure it aligns with your specific health needs.

What’s oxtail in French?

Here in Paris, and throughout France, when you’re looking to order or purchase oxtail, you would ask for “queue de bœuf.” This literally translates to “tail of beef.”

What can oxtail be served with?

Oxtail is incredibly versatile and can be served in many ways. While our recipe features it in a nourishing soup with soba noodles, it’s also excellent as the star of a rich stew, often paired with root vegetables and hearty sauces. Beyond soups and stews, tender oxtail meat can be shredded and served over thick pasta varieties like tagliatelle or pappardelle, mashed potatoes, or alongside a simple plate of rice. Its rich flavor pairs well with robust side dishes.

Can dogs eat oxtail meat?

Yes, dogs can indeed eat oxtail meat! It can be a nutritious and enjoyable treat for them. However, it is crucial to exercise caution with the bones. Cooked bones can splinter and pose a choking hazard or cause internal injuries. Therefore, if you are giving oxtail to your dog, ensure it is thoroughly cooked and all meat is carefully removed from the bone before serving. Never give raw or cooked oxtail bones to your dog.

Where to buy oxtail?

Finding oxtail can depend on your geographic location. Here in France and across much of Europe, you can readily find fresh oxtail at your local butcher shop, often as a more affordable cut. In the United States, your best bet for sourcing oxtail is typically an Asian grocery store, where it is a staple ingredient. Due to its increasing popularity for bone broth and its health benefits, some larger grocery chains like Whole Foods have also started carrying it, so it’s worth checking your local high-end supermarkets.

Why is oxtail so fatty?

The tail of a cow is naturally quite fatty, and most importantly, it’s rich in collagen. This high fat and collagen content is precisely what makes oxtail so desirable for slow-cooked dishes like soups and stews. As it cooks, the fat renders, and the collagen breaks down into gelatin, infusing the broth with incredible richness, body, and a wealth of health-boosting nutrients. It’s the collagen that truly contributes to making this a healthy and highly sought-after ingredient.

Why is oxtail meat so expensive?

The cost of oxtail can vary significantly depending on your location and current market demand. In some regions, like France, oxtail has historically been considered an economical cut. However, in other places, particularly in the US in recent years, its price has seen a notable increase. This surge in price is largely due to its growing popularity, driven by the recognition of its rich flavor and numerous health benefits, making it a highly demanded item for traditional dishes and bone broths.

Why oxtail is good for you?

Oxtail is exceptionally good for you primarily because of its high concentration of collagen. When slow-cooked, this collagen breaks down into gelatin, which is fantastic for improving joint health, strengthening the immune system, and promoting better gut health. Beyond collagen, it provides essential proteins, vitamins, and minerals that contribute to overall vitality.

Recommended Tools for Your Oxtail Soup Journey

To truly achieve the deep, rich flavors and tender oxtail for this Korean Oxtail Soup, a good slow cooker or crock-pot is an indispensable tool. We personally used an 8-quart oval crock-pot for this recipe, and it worked wonders. Its consistent, low heat allows the oxtail to simmer for extended periods, breaking down the tough fibers and extracting all the collagen and flavor from the bones, resulting in an unparalleled broth.

This type of slow cooker is more than just a kitchen appliance; it’s your best friend for creating cozy, comforting stews and soups throughout the cooler months of Fall and Winter. Investing in a reliable crock-pot will open up a world of slow-cooked deliciousness, ensuring perfectly tender meats and deeply flavored broths every time.

More Inspiring Soup Recipes

If you’re a fan of comforting and flavorful soups, you’ll love exploring other recipes from our kitchen and from fellow food bloggers. Here are some of our favorites:

More soup recipes on AHK:

• Leek Sweet Potato Soup
• Carrot Coconut Curry Soup
• Miso Soup with Leeks and Carrots
• French Chestnut Soup
• Vegetarian French Onion Soup
• Erwtensoep (Dutch Split Pea Soup)
• French Pumpkin Soup

More soup recipes from other bloggers!

• Beef and Radish Soup (Maangchi)
• Spicy Korean Beef Noodle Soup (Jeanette’s Healthy Living)
• Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi) (Korean Bapsang)

Nourishing Korean Oxtail Soup (Kkori Gomtang) Recipe

This Korean Oxtail Soup recipe offers a delectable and deeply satisfying experience, combining the rich, savory essence of oxtail with a medley of aromatic vegetables and a unique Japanese-inspired twist. It’s a bowl of pure comfort and nourishment.

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First published October 30, 2018. Last updated April 3, 2021 with more information, additional tips, and better readability.