Oxtail Stew Recipe– A Slow Cooked Taste of Home

Some dishes aren’t just food – they’re stories in a bowl. Oxtail Stew, or Kkori Gomtang (꼬리곰탕), is one of those. It’s the kind of meal that takes its time, filling your kitchen with a gentle, savory aroma while tender oxtail pieces melt into a silky broth. This isn’t just a recipe; it’s a comforting tradition passed down for generations, a slow-cooked taste of home that warms you from the inside out.

Why This Stew is Special

Kkori Gomtang is more than a beef soup. It’s a nourishing dish made with patience, where every hour of slow simmering transforms simple ingredients into deep, clean flavors. In Korea, it’s often enjoyed during cold winters, after illness, or simply when comfort is needed. The broth, rich in collagen and nutrients from the oxtail bones, is believed to support health and energy – a true soul food.

See also: Braised Salmon Recipe with Herbs and Lemon – Healthy, Simple, Delicious

Ingredients You’ll Need

Gather these simple yet powerful ingredients:

• Oxtails – 1.5 to 2 kg, cut into pieces
• Water – enough to cover the meat while cooking
• Garlic – 8–10 cloves, peeled
• Onion – 1 large, peeled and halved
• Korean radish (mu) – about 300 g, cut into chunks (optional but adds sweetness)
• Salt & Pepper – to taste
• Green onions – thinly sliced, for garnish
• Kimchi or other banchan – optional, for serving

Step-by-Step Procedure

Step 1 – Blanch for Purity

Place the oxtails in a large pot, cover with water, and bring to a boil. After 10 minutes, you’ll notice foam and impurities rising to the top – this is what keeps broth cloudy. Drain, rinse the oxtails under cold water, and set them aside.

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Step 2 – Start the Slow Cook

In a clean pot, add the blanched oxtails, garlic, onion, and radish. Fill with water until everything is covered. Bring to a boil, then reduce heat to low. Let it simmer gently for 3–4 hours, uncovered. The broth will slowly turn cloudy-white as flavors deepen.

Step 3 – Skim and Refine

From time to time, skim off any foam or oil that surfaces. If you want an even cleaner taste, you can refrigerate the broth later and remove the hardened fat layer before reheating.

See also: Authentic Korean Japchae Noodles

Step 4 – Final Seasoning

When the meat is tender and almost falling off the bone, remove the onion and garlic. Slice the cooked radish into bite-sized pieces. Season the broth lightly with salt and pepper, but remember – in true Korean style, each person seasons their own bowl to taste.

Step 5 – Serve with Love

Divide the oxtails among bowls, ladle in the hot broth, and sprinkle with chopped green onions. Serve alongside steamed rice, kimchi, and other side dishes for the full Korean experience.

Pro Tips for the Perfect Stew

• Low and slow wins – resist turning up the heat; gentle simmering extracts flavor without making the broth greasy.
• Rest overnight – this not only improves flavor but also allows easy fat removal.
• Customize your sides – kimchi is classic, but spicy cucumber salad or pickled radish work beautifully.
• For deeper umami – add a piece of dried kelp (dashima) for the first 30 minutes, then remove it.

Why You’ll Love This Dish

Imagine dipping a spoon into a steaming bowl, the broth rich yet light, wrapping your tongue in velvety warmth. The tender meat slips easily from the bone, each bite a reminder of why slow cooking is worth every minute. It’s nourishing without being heavy, comforting without being overpowering – a balance that’s rare in soups.

A Stew That Brings People Together

In Korea, Kkori Gomtang is a communal dish. Families gather around, bowls in hand, customizing their seasoning, sharing side dishes, and savoring the slow warmth of the meal. Cooking it at home gives you that same connection – a reminder that food is best when it’s shared.

Summary

Oxtail Stew (Kkori Gomtang) is a traditional, slow-cooked Korean soup made by simmering oxtails with garlic, onion, and optional Korean radish for 3–4 hours until the meat is tender and the broth is rich yet light. The process includes blanching the oxtails to remove impurities, slow-simmering for deep flavor, skimming the broth, lightly seasoning, and serving with green onions, rice, and side dishes like kimchi. Loved for its comforting taste and health benefits, this stew is a symbol of patience, warmth, and shared meals at home.

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