Korean Oxtail Broth (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 "guk-bap" and as a substitute for water in most soups and stews.
Ingredients
- 2.5 lbs Oxtail
- Water
- Salt and Pepper to taste
- Scallion for garnish
Instructions
- 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!