Gomtang Korean Beef Soup Food

OXTAIL SOUP (KKORI GOMTANG)

Steps:

• 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 steamed white rice and kimchi, or kimchi fried rice.

GOMTANG AKA KOREAN BEEF BONE SOUP

Steps:

• 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'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'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.

GOMTANG (KOREAN BEEF SOUP)

Steps:

• Cut beef and radish into chunks.
• Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
• Put the beef in one and the radish in the other and marinade for at least an hour.
• Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
• 1 hour later add the contents of the other bag.
• Slow cook for 3-4 hours and it's done.

DAK GOMTANG (KOREAN CHICKEN SOUP)

Steps:

• Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
• Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.
• Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones.
• Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and boil again for more flavorful broth.
• Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have.
• Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.
• To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper, and optional spicy sauce are served separately so each person can season to taste. Serve piping hot with kimchi.

KKORI GOMTANG (OXTAIL SOUP)

Steps:

• Soak oxtail in cold water to remove blood, about 2 hours. Drain. Trim fat off the oxtail.
• Place oxtail in a pressure cooker; add 2 cups water. Cover and cook over medium heat according to manufacturer's instructions for 30 minutes. Add 8 cups water and cook for 1 hour more. Remove from heat; release pressure according to manufacturer's instructions. Let cool, about 30 minutes.
• Transfer oxtail to a container using a slotted spoon. Pour broth into a separate container. Cover and refrigerate, 8 hours to overnight.
• Discard layer of fat that formed over the surface of the oxtail and broth.
• Combine oxtail and broth in a large pot. Add remaining 6 cups water, daikon, white parts of the green onions, milk, and garlic. Cook over medium heat, skimming foam occasionally off the top, until garlic is soft, about 1 hour. Reduce heat to low; cook for 30 minutes more.
• Remove daikon and white parts of the greens from the soup with a slotted spoon; discard. Garnish soup with green parts of the green onions. Season individual bowls with 1 teaspoon salt and 1 teaspoon black pepper.

GOMTANG (KOREAN BEEF SOUP)

Steps:

• Cut beef and radish into chunks Make a marinade with the other ingredients and divide it evenly into two Ziploc bags. Put the beef in one and the radish in the other and marinade for at least an hour. Add the water (hot) and the contents of the beef bag to the water in the slow cooker. 1 hour later add the contents of the other bag Slow cook for 3-4 hours and it's done.