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Oxtail Gomtang

Oxtail Gomtang

Perk yourself up with a gomtang soup that is full of calcium and collagen to get through the hot summer days.

Ingredients

◆ Oxtail
1 kg
◆ Japanese leek
2
◆ Garlic
2 cloves
◎ Water
3500 ml
◎ Daikon radish
1/3
◎ Garlic
5 cloves
◎ Onion
1/2
◎ Ginger
30 g
▲ Salt
1 tablespoon
▲ Grated garlic
1 tablespoon
▲ Roasted sesame seeds
1 tablespoon
▲ Sesame oil
1 tablespoon
★ Eggs
2
★ Green onions
to taste
★ Chili pepper threads
to taste
★ Salt and pepper
to taste

Steps

1. Soak the oxtail in cold water for 3-5 hours to remove the blood.
2. Drain the oxtail in a colander.
3. Add plenty of water (not listed) to a large pot and bring it to a boil. Add the oxtail and the ◆ ingredients and boil them for 2-3 minutes.
4. Drain in the colander.
5. Add the ◎ water to a pot and bring it to a boil. Add all the other ◎ ingredients, except the daikon radish, and simmer for about 5 minutes. Add the oxtail from Step 4 and simmer over low heat for about 3 hours.
6. Cool the ingredients while still in the pot. Thoroughly remove any whitish solidified fat that floats to the top.
7. Peel the daikon radish and cut into bite-sized pieces. Add it to the pot from Step 6 and simmer another 3 hours over low heat.
8. Strain the ingredients from Step 7 through a fine colander into a large bowl or a pot to reserve the soup.
9. Rinse the oxtail in a colander with lukewarm water. Drain lightly and put in a bowl. Mix it with daikon radish and the ▲ ingredients.
10. Put the soup from Step 8 and the ingredients from Step 9 into plastic containers respectively and chill in the refrigerator for more than half a day.
11. Separate the eggs into yolk and egg white. Make each of them into thin omelets and cut into thin strips.
12. Pour the Step 8 soup into a pot and heat it up. Add the Step 9 ingredients and warm it up.
13. Adjust the taste with salt and pepper. Serve the soup in a bowl and top it with the ★ ingredients; shredded thin omelet, chopped Japanese leek, chili pepper threads, and any other toppings that you would like.

Story Behind this Recipe

It's a Korean custom to eat samgyetang or oxtail gomtang in the early summer in order to prevent summer weariness. Since I got an oxtail unexpectedly, I made it into oxtail soup right away.