Name: Kkori Gomtang (Oxtail Soup) recipe
Ingredients: 2 pounds beef oxtail, cut into pieces;4 quarts water, divided;4 ounces daikon radish, peeled and cut into 2-inch cubes;6 green onions, green and white parts chopped and separated;3 tablespoons milk;10 cloves garlic;4 teaspoons sea salt;4 teaspoons ground black pepper

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Ingredients

2 pounds beef oxtail, cut into pieces 4 quarts water, divided 4 ounces daikon radish, peeled and cut into 2-inch cubes 6 green onions, green and white parts chopped and separated 3 tablespoons milk 10 cloves garlic 4 teaspoons sea salt 4 teaspoons ground black pepper

Nutrition Info

310.4 calories carbohydrate: 7.2 g cholesterol: 125.8 mg fat: 15.6 g fiber: 1.8 g protein: 36.3 g saturatedFat: 6.5 g servingSize: - sodium: 2020.5 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

This is a simple oxtail soup requiring you to cook the oxtail first in a pressure cooker and then again with some simple seasonings. The broth will come out with a milky consistency.

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