gomtang

Gomtang is beef oxtail boiled for 24 hours until it yields a milky white, nutrient-dense, and rich broth. This is great with rice to make &quot;guk-bap&quot; and as a substitute for water in most soups and stews.

Korean Oxtail Broth (Gomtang)

2.5 lbs Oxtail

Water

Salt and Pepper to taste

Scallion

Soak the oxtail in cold water anywhere from 2 hours to overnight to draw out the blood from the oxtail.

Drain and rinse the oxtail.

In a big pot on high heat, fill the pot with water leaving a 1-inch space from the rim of the pot and add the oxtail in.

In the first hour, skim off the foam then lower the heat to medium-low.

Continue boiling until the soup has turned milky white (approximately 24 hours). Keep adding water every hour so the pot stays consistently full about 1-inch from the rim of the pot.

Once the broth has turned creamy, milky, and white, take off the heat and place them in containers. Use in soups and stews!

Thanks for the recipe! Do the 24 hours have to be straight? I want to try it but can't see myself getting up every hour to add water. Thanks so much.

https://www.youtube.com/watch?v=KXn6fhoFSTA

Korean Oxtail Soup has many health benefits, such as increasing calcium for mothers who have just given birth. I made this milky & creamy oxtail soup for wifey to help with faster postpartum recovery! 🙏🏼 

It sounds more complicated than it is, but TRUST ME, this is an easy recipe and you can make it at home.

Full Recipe: https://chefchrischo.com/blog/

Milky & Creamy OXTAIL SOUP  #shorts

The life-healing, good-for-you, bone broth soup.  Gomtang ( Korean Beef Bone Soup) will cure all your ailments in one delicious bowl!

Gomtang (Korean Beef Bone Soup)

lbs frozen beef bones (marrow)

lbs frozen beef kneecaps

lbs frozen beef tendon

onions

water

salt

Cover bones in cold water, just enough to cover, and let sit for 1 hour.  Blood and fat particles will leach out.  Drain the bloody water and rinse the bones under cold running water.

Now it&#x27;s time to parboil the bones.  Cover with cold water (again), just enough to cover.  Bring to a boil and vigorously boil for 5 minutes.  Scum and other impurities will rise to the surface.

Drain the pot.  Wash the pot thoroughly with soap and water.  Then wash the bones with cold water, one by one, until the bones look clean.  Place clean bones into the clean soup pot.

Add 20 cups of cold water, and 2 large, peeled onions to the clean soup pot and clean, parboiled beef bones.  Cover and bring to a boil, then lower heat to a vigorous simmer.  This is not a roiling boil with big bubbles breaking at the surface; this is a vigorous simmer with lots of small bubbles popping up all over.

After 3 hours of vigorous simmering (covered), add beef tendon and simmer until soft, about 1 more hour (covered).  Depending on the thickness of the tendon, this can take longer so poke with a chopstick to check for tenderness.  The tendon should be soft enough so that there&#x27;s some resistance, but not too much.

After a total of 4 hours cooking time (3 hrs for the bones, 1 more hour with added tendon), the soup should look milky.  Discard onion and beef bones.  Remove beef tendon and slice into bite-sized pieces when cool enough to handle.  Add tendon back into the soup pot.

If possible, refrigerate overnight.  This will allow the fat to harden.  The next day, remove the hardened fat and discard.  (This is an optional step but will result in a less fatty soup.)

Season soup with salt.  Then serve with a generous amount of chopped green onion, freshly cracked black pepper, and additional salt for people to add at the table.  Rice and kimchi make perfect accompaniments.

Make Dak Gomtang in just 30 minutes! A light, comforting Korean chicken soup that’s easy, healthy, and full of rich homemade flavor.

30-Minute Dak Gomtang: Easy Korean Chicken Soup

chicken drumsticks ((600 grams))

cabbage

green onions

onion

garlic

tbsp tuna sauce (chamchi aek) ((you can substitute with Korean soup soy sauce

Korean black pepper

ml white wine ((you can substitute with soju

soy sauce

tbsp vinegar

Korean plum syrup

chicken broth

1.5 tbsp gochugaru ((Korean red pepper flakes))

Cut the green onions into large pieces and slice the onion in half.

Cut the napa cabbage into bite-sized pieces.

Add the 5 chicken drumsticks to boiling water and blanch for 3 minutes. You can add 30ml of wine or soju to help remove any odor.

Drain the water and place the blanched chicken, green onions, onion, and whole garlic cloves in a pot.

Add 1L of water.

Season with 2tbsp tuna sauce, 1tsp salt, 1/2tsp MSG, and 2pinches Korean black pepper.

Bring to a boil over high heat. Once it starts boiling, cover with a lid and reduce to medium-low heat. After 15 minutes, add the cabbage and simmer for another 15 minutes.

Remove the onion and green onions from the pot.

Taste and adjust the seasoning by adding more salt or water to your preference.

Dipping sauce: Mix 2tbsp soy sauce, 1tbsp vinegar, 1tbsp plum extract(Korean plum syrup), 2tbsp chicken broth, and 1.5tbsp gochugaru together.

Serve the chicken and broth in a bowl. Prepare the dipping sauce and some salt on the side. Serve with rice.

It tastes even better when you put the rice into the soup.

https://www.youtube.com/watch?v=AYMivlao9tk

30min Dak Gomtang (Korean Chicken Soup) Recipe
This is so much easier than Samgyetang!
* Ingredients
5 chicken drumsticks (600g)
3 napa cabbage leaves (substitutions on blog linked in profile)
1 stalk green onions
1 onion
8 garlic cloves
2 tbsp tuna sauce (substitutions on blog linked in profile)
1 tsp salt
1/2 tsp MSG
2 pinches Korean black pepper
1L water
30ml white wine 

The full recipe &amp; ingredients substitutions
on 'Blonde Kimchi' blog linked in profile

No Ginseng Korean Chicken Soup. Dak Gomtang

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Top Tags

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