Kko Ri Gom Tang Recipe
Ox Tail Soup (Season to your liking with Salt, Pepper, and Green Onions)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Seasoning & Garnish
Method
Broth
Blanch ox tail
Place ox tail pieces in a large pot and cover with cold water (about 2–3 liters). Add 1 tablespoon coarse salt. Bring to a rapid boil over high heat and boil for 8 minutes. This removes impurities that cloud the broth.
After blanching, pour out the water and discard. Rinse the ox tail pieces thoroughly under cold running water, scrubbing away any scum. Rinse the pot as well.
Simmer the broth
Return the cleaned ox tail to the pot and add 4 liters (or enough to cover by 1–2 inches) of fresh cold water. Add the halved onion, smashed garlic cloves, smashed ginger, optional daikon, and optional leek.
Bring to a gentle boil over high heat, then immediately reduce to a low simmer. Skim any foam or scum from the surface in the first 20–30 minutes to keep the broth clear.
Simmer gently, partially covered, for 3 to 4 hours until the meat is very tender and falling from the bone and the broth has a rich, milky appearance. If using a pressure cooker, simmer under pressure for 45–60 minutes according to manufacturer instructions.
About 30 minutes before finishing, taste the broth and remove the onion, ginger, and large vegetable pieces if you prefer a cleaner broth. Continue simmering if you want a stronger flavor.
When the broth is done, remove ox tail pieces and set aside on a cutting board. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to remove remaining solids, pressing gently to extract liquid. Return strained broth to the stove and keep warm.
Remove meat from the ox tail bones. Discard cartilage and small bones, then shred or cut the meat into bite-size pieces. Return meat to the warm broth.
Seasoning & Finish
Taste the hot broth with the returned meat and season gradually with up to 2 teaspoons of kosher salt. Start with 1 teaspoon and add more if needed.
Add white or black pepper to taste (about 1 teaspoon to start). Stir and taste again; adjust salt and pepper to your preference.
If using, stir in 1 teaspoon toasted sesame oil for depth of flavor.
Ladle the soup into bowls, top with a generous sprinkle of thinly sliced green onions. Serve hot with additional salt, pepper, and chopped green onions on the side so diners can season to their liking.
Leftovers: Cool broth quickly, refrigerate up to 3 days or freeze. Reheat gently, skim fat if desired before serving.