Authentic Korean Oxtail Soup (Kkori Gomtang) Recipe: Rich, Clear Broth & Tender Oxtail

Kkori Gomtang (꼬리곰탕), or Korean oxtail soup, is a traditional Korean soup made by slowly simmering beef oxtail until the meat becomes tender and the broth develops a rich, deeply savory flavor.

Unlike spicy Korean stews, Kkori Gomtang is intentionally mild. The broth itself is only lightly seasoned—or sometimes not seasoned at all during cooking—so each person can add salt, black pepper, and chopped scallions at the table.

This recipe shows you how to make authentic Korean oxtail soup at home, including the traditional soaking and parboiling method, practical ingredient substitutions, nutrition notes, and the cooking science behind a rich, clean-tasting broth.

Korean Kitchen Note

In Korea, Kkori Gomtang is considered a hearty, nourishing soup and is often enjoyed with a bowl of hot rice and well-fermented kimchi or kkakdugi (깍두기), Korean radish kimchi.

One important characteristic of Korean gomtang is its restrained seasoning. Rather than heavily seasoning the entire pot, the cook concentrates on extracting flavor from the meat and bones. Salt, black pepper, and plenty of chopped green onion are then added according to each diner's preference.

This simple serving style allows the natural beef flavor to remain at the center of the dish.

Quick Recipe Information

• Prep Time: 30 minutes, plus soaking time
• Cook Time: About 4 hours
• Yield: 4–5 servings
• Main Ingredient: Beef oxtail
• Flavor: Mild, beefy, savory
• Difficulty: Intermediate

Ingredients

Main Ingredients

• 3.5 lbs (1.6 kg) beef oxtail, cut into 1.5–2 inch pieces
• 1 lb (450g) beef shank or marrow bones, optional
• 1 large Korean radish or daikon, about 1 lb (450g)
• 2 scallions, finely chopped for serving
• Cooked short-grain rice, for serving
• Cooked Korean sweet potato glass noodles (dangmyeon), optional

Aromatics for the Broth

• 1 large yellow onion, halved
• 1 whole head garlic, peeled
• 1-inch piece fresh ginger, sliced
• 2 whole scallions
• 10 black peppercorns
• 1/4 cup Korean cooking wine, cheongju, or dry sake, optional
• 16 cups (about 4 liters) water

For Serving

• Fine sea salt
• Freshly ground black pepper
• Chopped scallions
• Kimchi or kkakdugi

Global Substitutions

You can still make excellent Kkori Gomtang even if Korean ingredients are difficult to find.

1. Oxtail

Authentic choice: Cross-cut beef oxtail.

Alternative: Use a combination of beef shank and meaty beef bones. The flavor will be slightly different, but long simmering still produces a rich beef broth.

2. Korean Radish

Authentic choice: Korean radish (mu).

Western alternative: Daikon radish is the easiest substitute. Turnips can also be used, although their flavor is somewhat stronger.

3. Korean Cooking Wine

Use dry sake or a small amount of dry white wine, or simply omit it. Avoid very sweet cooking wines if possible.

4. Dangmyeon

Korean sweet potato glass noodles are optional. The soup is equally traditional and satisfying served simply with steamed rice.

Step-by-Step Kkori Gomtang Recipe

Step 1: Soak the Oxtail

1. Place the oxtail pieces in a large bowl or stockpot.
2. Cover completely with cold water.
3. Soak for about 2 hours in the refrigerator, changing the water several times.
4. Drain thoroughly.

This step helps remove residual blood and bone particles before the long simmer.

Step 2: Parboil and Clean

1. Place the soaked oxtails in a large stockpot and cover with fresh water.
2. Bring to a vigorous boil.
3. Boil for about 8–10 minutes.
4. Drain completely.
5. Rinse each oxtail piece under running water, removing coagulated proteins and residue around the bones.
6. Wash the stockpot before returning the meat to it.

Step 3: Begin the Long Simmer

1. Return the cleaned oxtail to the pot.
2. Add 16 cups (4 liters) of fresh water.
3. Add onion, garlic, ginger, whole scallions, peppercorns, and cooking wine if using.
4. Bring to a boil.
5. Reduce to a gentle simmer and partially cover.
6. Cook for approximately 2 1/2–3 hours.
7. Occasionally skim excess foam and rendered fat from the surface.

Step 4: Add the Radish

1. Remove the spent onion, ginger, scallions, and other large aromatics.
2. Cut the peeled Korean radish into large chunks and add it to the broth.
3. Continue simmering for another 45–60 minutes.
4. The oxtail is ready when the meat is very tender and pulls easily from the bone.

Step 5: Defat and Serve

1. For a lighter broth, skim visible fat from the surface.
2. For easier defatting, refrigerate the soup overnight and remove the hardened fat before reheating.
3. Reheat the broth until piping hot.
4. Place oxtail and sliced cooked radish into individual bowls.
5. Add rice or cooked glass noodles if desired.
6. Ladle the hot broth over the ingredients.
7. Finish generously with chopped scallions.

Serve salt and freshly ground black pepper at the table so everyone can season the soup to taste.

Korean Cook's Tips

1. Don't Skip the Parboil

The initial boil removes coagulated blood proteins and other residue that can create an overly strong aroma or muddy the flavor of the finished soup.

2. Keep the Simmer Controlled

A steady simmer gradually tenderizes the connective tissue. Avoid letting the pot boil dry, and add hot water when necessary during the long cooking process.

3. Make It a Day Ahead

Kkori Gomtang is an excellent make-ahead dish. Refrigerating the finished soup makes excess fat solidify on top, allowing you to remove as much or as little as you prefer before reheating.

Nutrition Notes

Oxtail is a protein-rich cut of beef containing connective tissue as well as fat. During prolonged moist cooking, collagen in the connective tissue gradually converts into gelatin, which contributes to the characteristic body and mouthfeel of the broth.

Beef also provides nutrients including protein, vitamin B12, zinc, and heme iron. However, the exact nutritional profile of Kkori Gomtang varies considerably depending on the amount of meat eaten, the amount of rendered fat removed, serving size, and added salt.

Although bone broths are sometimes promoted as unusually concentrated sources of minerals or as treatments for joints, skin, or digestive conditions, those claims should not be overstated. Kkori Gomtang is better understood as a nourishing protein-containing traditional soup rather than a medical or therapeutic food.

Why It Works: The Cooking Science

Collagen Becomes Gelatin

Oxtail contains abundant connective tissue. Long, moist cooking gradually denatures collagen and converts part of it into gelatin. This is why properly cooked oxtail becomes tender and the cooled broth may develop a soft, jelly-like consistency.

Why Parboiling Produces a Cleaner Flavor

Blood proteins and other residues coagulate rapidly when exposed to boiling water. Discarding the first boiling water and rinsing the meat removes much of this material before the actual broth is prepared.

Why the Broth Can Look Cloudy or Milky

During prolonged cooking, tiny droplets of rendered fat, gelatin, and proteins can become dispersed throughout the liquid. More vigorous boiling generally creates greater emulsification and a cloudier broth, while gentler simmering tends to produce a clearer broth.

What to Serve With Kkori Gomtang

In Korea, Kkori Gomtang is commonly served as a complete meal with:

• Steamed Korean short-grain rice
• Kkakdugi (radish kimchi)
• Baechu kimchi (napa cabbage kimchi)
• Freshly chopped scallions
• Salt and black pepper for individual seasoning

The acidity and crunch of fermented kimchi provide an especially good contrast to the rich beef broth.

Frequently Asked Questions

What is Kkori Gomtang?

Kkori Gomtang is a traditional Korean soup made by slowly simmering beef oxtail in water until the meat becomes tender and the broth develops a rich beef flavor.

Is Kkori Gomtang the same as Seolleongtang?

No. They belong to the same broad family of Korean beef soups, but Seolleongtang is generally made with a combination of beef bones and meat and is often boiled vigorously for an opaque, milky broth. Kkori Gomtang centers specifically on oxtail.

Why does my oxtail soup turn into jelly in the refrigerator?

This is normal. Gelatin extracted from connective tissue sets as the broth cools. It will liquefy again when reheated.

Can I make Kkori Gomtang in a pressure cooker?

Yes. A pressure cooker can significantly reduce the cooking time required to tenderize oxtail. The flavor and broth characteristics may differ somewhat from a traditionally simmered version, but it is a practical option for home cooking.

Should I season the whole pot with salt?

You can, but the traditional Korean serving style often leaves the broth lightly seasoned so each diner can add salt and black pepper at the table.

How long does Kkori Gomtang keep?

Cool the soup promptly and refrigerate it in a covered container. For longer storage, portion the broth and meat and freeze them for later reheating.

More Korean Recipes

If you enjoyed this traditional Korean soup, explore more authentic recipes from K-Food Desk:

• Authentic Korean Galbi-jjim (Braised Short Ribs)
• Authentic Korean Bulgogi
• Authentic Korean Kimchi Jjigae
• Authentic Korean Bibimbap

Key Takeaways

Authentic Korean Kkori Gomtang is built on a surprisingly simple technique: thoroughly clean the oxtail, parboil it, and then give connective tissue enough time to become tender during a long simmer.

The result is a deeply savory Korean beef soup with tender oxtail, soft radish, and a naturally gelatin-rich broth. Serve it the Korean way with steamed rice, chopped scallions, salt and pepper at the table, and plenty of tangy kkakdugi or kimchi.