January 29, 2008

Super Easy Oxtail Soup (Gori or Kori Tang)

Now maybe it's because my mom saves every piece of plastic take-out container and food jar, or always cleans her plate (and yours) and still manages to be about 95 pounds of trim, South Korean churchlady but I love recipes that use every bit of it's ingredients. Like Kori Tang.

Now for those of you who have yet to get over the TAIL portion of oxtail please know it is BEEF, tastes just like beef but manages to be both lean and tender at the same time. It is a delicacy because it is a small portion compared to other cuts, and there's something about the ample bits of beef wrapped snugly around a big marrow-filled bone that give it an essence of beef flavor. In a subtle but pure way versus the in-your-face big flavor of steaks and grilling meats.

This soup is full of protein, calcium and iron in addition to all the vegetable goodness you can add in. (Turnip is traditional, it absorbs the beef broth perfectly while marrying it to a just a hint of turnip flavor. The kids hardly notice it and it will also mash well into rice for the most finicky of eaters!)


Oxtail (found in the beef section of your grocery store)
5-8 garlic cloves
1-2 onions
Med. Korean betchoo or 2-3 American turnips
Salt and Pepper to taste
Scallion for garnish

The Recipe:
For a full stock pot, use about seven or as many pieces of oxtail as will fit comfortable on the bottom. (For 2/3 of a stock pot of soup, use about five big pieces.)

Fill with water as discussed above.

Add 5-8 garlic cloves, 1-2 sliced onions.

Bring to boil, then simmer on the lowest simmer setting for at least an hour.

Remove oxtail and when cool, nudge off the meat and add back to the soup. (My mom always set aside some of the meat and would urge us kids into the kitchen to eat it while it was still hot. Sprinkled with salt and sometimes soy sauce, the meat would disappear in minutes!)

Add peeled and cubed betchoo (turnip).

Salt and pepper liberally to taste.

Return to simmer for about twenty minutes or however soft you like your turnip.

Eat as much as you want or remove as much as you want for eating before the next step.

...Add bones (probably without the small knob bits that fall off each oxtail piece) back to the soup and simmer again for about two or so hours until the bones release their marrow.


Soup will be milky white.

Garnish with scallion if you prefer.

(For a non-fat version, simply place soup after initial simmer in the refrigerator overnight and skim off hardened fat in the morning.)

posted at 12:33 PM by jenn

Filed under: recipes


01/31/08 01:18 AM

Mmm...ox-tail soup If I had a rap band, punk rock band, whatever kind of band, I would name it 'oxtail soup' because that's how awesome the stuff is. Your description was right on the mark. It made me want to go eat some. Unfortunately, because all cows only have one tail, oxtail soup is expensive here in korea.

02/02/08 10:20 AM

that's why you should move back to the states. ha ha.

02/02/08 01:23 PM

Hi! I'm a friend of Becky's. Your interests and mine align perfectly. =) I'm looking forward to your future entries.

02/02/08 02:29 PM

yay, my fourth reader!

02/04/08 05:10 PM

did you know this soup is also know as gom (bear) gook? I thought it was a bear stew when i was younger but didn't complain once cuz it was so damn good!

jung, It never occurred to me that it was kom as in "bear". that's really cool and also makes me wonder what the original connection was, maybe linked somehow to the birth of korea myth?

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