Korean Oxtail Soup (Kkori Gomtang). This is a traditional Korean soup made with oxtails. Perfect on a cold night! Takes some time, but it’s so worth it!
During a weekend where we would take the girls sledding for the first time, where it was literally snowing all day long on this Saturday and the freezing temperatures would make comforting, delicious soup the only thing that would satisfy and hit the spot that day. . I made Korean Oxtail Soup, or Kkori Gomtang.
If you’ve never had this soup before, let me tell you. . this is the perfect soup/meal to have on a cold day. It’s so nourishing, filling and comforting. . . all in the right ways. I remember eating this soup growing up during the winter and although I never knew what my mother went through to make this soup, I loved it. And we gobbled it up within minutes.
This soup does take some time and an overnight refrigeration is highly suggested. You don’t need to do this part but I think it helps to remove more fat and impurities and leaves a cleaner (less greasy) taste to the soup.
Now, where on earth can you get oxtails, (which is just the culinary name for the tail of cattle)? You can find oxtails at most Asian markets and Korean grocery stores. Your butcher at your local grocery store will have some and Whole Foods has oxtails.
You start by soaking the oxtails in cold water for about 1-2 hours to drain out the blood. You can change out the water after 30 minutes if desired.
After an hour or two, the water will look like this.
Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water if the water reduces to half at the 3-hour mark. Throughout this entire time, you’ll want to skim off any impurities that rise to the top. It will look like this. Skim all of that off and discard.
Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well. In the morning on the next day, all the fat will be solidified and can you easily scoop out all the fat. See the recipe card below for the rest of the instructions.
Hope you enjoy!!!
- 3 to 4 pounds oxtails
- 12 to 15 cups water
- 1 medium-sized Korean white radish or Daikon radish, peeled and cut into large chunks
- 3 to 4 cloves of garlic, minced
- kosher or sea salt and freshly ground pepper, to taste
- 3 green onions, diced
- serve with steamed white rice and kimchi or radish kimchi
- Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.
- Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.
- Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.
- The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with rice.
Oh I was just craving this earlier today! A lot of times, I don’t have the time to make it, but when I do make it every once in a while, it’s worth it. Soooo soothing and comforting. I can eat it for days with rice and kimchi. That is so cool that you are making connections with all these different places and getting to know the people behind it. Envy you!
Ah, thank you! (I don’t even know your first name!) I feel the same way about Kkori gomtang. . and thank you re: what you said about Madison and getting to know people and places. . sometimes when moving to a new city, you just want to curl up and do nothing but that’s not my style. . I like to get out there and explore and the people connections part has just been icing on the cake! Didn’t expect it but it’s been a blessing and so much fun!
Looks so wholesome, so hearty, so clean. I remember when you mentioned an oxtail stew which you loved to make (mine’s often a braise.) Either way looks equally delicious!
thank you so much, Alice! I equate the “clean” to my overnight refrigeration! 🙂 yes, this soup is a Korean staple and I think the Koreans treat this broth like chicken soup. . good for when you are feeling sick or medicinal almost.
What an amazing looking meal! I love the look of the entire table of condiments, soup and rice. Yum. I’m not really acquainted with Korean food other than bulgogi and kimchi (if I spelt those things correctly!) so I’d love to try this oxtail soup. It looks really nourishing and delicious. thanks Alice! xxx
Thanks so much, Laura! yup, you spelled bulgogi and kimchi correctly. . I’d say those are the most popular Korean food dishes out there so you’re good . . stay tuned for some bulgogi sliders next week! 🙂
I just used ox tails for the first time in some broth. So good! Your soup looks divine!
Thank you so much, Liz! They add and create so much flavor!
This is an excellent post, Alice. I love the exposure you’re giving to Bos Creek. I’m all about supporting local farmers and producers of fruit, vegetables and meat. And fantastic tips and photos for your oxtail soup. My mom always made incredible soups by boiling meats, veggies and herbs (lots of dried Chinese items that I have no idea what they are) and this just brings me right back. I imagine how good this would taste over white rice. Yum! The photos you posted from your sledding trip were adorable!
I meant the pics you posted on social media, not here in this post. Leaving my comment the way it is makes it sound like I’m delusional!
Thanks Nancy! My mom always made this growing up and I can’t believe this was the first time I made it at home!
I’ve only had oxtail soup once in my life that I recall and loved it. I’d actually forgotten about it but will check out Bos Farm online and here to see if I can get some. I’d love to try this. Thanks for sharing.
Thanks so much, Vicki! If you can try it, this soup is wonderful, as you know and very easy to make at home!
I was just telling Andy last night that I really wanted to find a great beef supplier. WHAM! Here might be my answer!
Hi Melanie!!
Oh I hope you check them out! So far I have tried their ground beef, chicken, rib eye and these oxtails. The meat is delicious! If you sign up, and use my code in the post, you’ll get $20 off your first month and you can cancel at any time. . Kenneth is actually coming over for dinner tomorrow night and bringing pork belly! 🙂 let me know if you sign up!
Alice, this is a gorgeous recipe.. You’ve inspired me to give oxtails a try. I’ve never had them.. I need to definitely be trying more Korean food. Looks lush!
Thank you so much, Maria!
Your Ox tail soup brings some memories of my childhood on Korea. I used to eat that soup every winter. Delicious with kimchi.
Oh god. Today I was at a grocery store I rarely visit to find they sell oxtails. Needless to say, I came home to research recipes so I can make some. My kids will love it. I just had no way to make it. Shame really. So I’m glad that there is a place to buy it.
Thanks for the recipe! I can’t wait to make this 🙂
Thanks a lot for your recipe.Seems simple,fun and WARM!!!!! Will definitely try it tonight.
Thank you so much, Karen! Please let me know how you like it! 🙂
Your recipe is the best I have found so far! It is simple and true to how my Grandmother prepared it. Trying it out right now but I added beef bone in addition to the oxtail. Thanks for the recipe.
Hello Hyeyoung, please let me know how you like it!!!! thank you!
Hi Alice, thanks for the recipe, that inspired to try out this style. and I love the milky soup. Btw, what would you recommend to get rid of bitterness of radish? Somehow the radish was bitter, as I did not put any seasoning in the soup from the start of cooking. The meat of oxtail also tasted bland, not sure if you would recommend to add salt while boiling the meat/oxtail. Thanks and many thanks.
Hi Anna,
YES, you have to season the soup! In the recipe, it says: “Season with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes.” yes, otherwise, it is very very bland. . also, re: the radish, that’s just how radishes taste. It’s a very distinct taste but goes beautifully with this soup, as it is a little rich. Also, I love to serve this soup with kimchi, which goes great with the bitter taste of the radishes. And lastly, I should say that after cooking the radishes down, the bitter taste shouldn’t be incredibly strong. I mean, it should be like a mild bitter radish taste. Hope this helps!
Hi Anna, I realize I read your question incorrectly! I’ve never added salt during the first boil. . traditionally, I don’t think Koreans do this. . because you season the soup before serving and have the soup with rice and kimchi, I personally think a saltier meat is not needed (because hopefully the soup is full of flavor). Hope this helps!
Hi, I love how simple this recipe is. At what point do you add in the daikon radish and garlic? I didn’t see it in the instructions.
Thank you,
Hi Jodi, thank you!!! Re: the daikon radish and the garlic: See Step #4: The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. When ready to serve, garnish with diced green onions and serve with rice.
thanks for letting us know about bos creek! I went to a grass fed ranch out here in california but it’s soooo expensive! This is a little bit cheaper, and every cent counts! Keep it up!
Hi! The recipe sounds delicious! I’m curious – why do you remove the oxtails from the pot and place them in a separate bowl before refrigeration? Do you do this each time you refrigerate the soup (usually I cook a big pot and it lasts 2-3 days)?
Hi! My mother taught me this way. . I think you get more of the fat out if the oxtails aren’t in there if that makes sense . . but you can certainly leave them in! I’ve made this soup both ways!
Okay good to know! I made the recipe for my husband’s family for Easter Brunch. They LOVED it!!!! Thank you for sharing!
I have a traditional pressure cooker. So my question is: Following your recipe, and using the pressure cooker am I still cooking for the amount of time posted above? Reason I bought the pressure cooker I was told it speeds up cooking process. Do you have any advise for me? Thank you for your time and I cant wait to try out your recipe.
Hi Mike, this is not a pressure cooker recipe… it is not the same. . I am not sure as I have not tested this recipe using a pressure cooker. If you follow this recipe, I would follow THIS recipe as written above. 🙂 otherwise, google a Korean Oxtail Soup pressure cooker recipe. Sorry! Hope that helps!
Thank you for the quick reply. I will still try, and cant wait for the outcome 🙂 Starting to get cold over here so it’s going to be great dish for the weekend.
Please let me know how it goes! I’d say definitely still soak the oxtails in cold water for about one hour to drain out the blood!!