Kkori Gomtang (Korean Oxtail Soup)
A pale, creamy-looking oxtail broth simmered for hours, with soft beef, mooli and spring onion, seasoned at the table.
- Time5 hr
- LevelMedium
- Costabout £3.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1001kcal
- 66.7gcarbs
- 7.4gof which sugars
- 45.8gfat
- 19.6gsaturates
- 74.4gprotein
- 6.3gfibre
- 3.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cover the oxtail with cold water in a large bowl and soak for 1 hour, changing the water once, to draw out the blood.
60 min - 2
Put the oxtail in a large pot, cover with water, and bring to the boil. Boil hard for 10 minutes. Drain and rinse the meat and the pot to get rid of the scum.
10 min - 3
Return the oxtail to the clean pot with 3 litres of fresh water, the onion, garlic and ginger. Bring to the boil, then turn down to a low simmer.
- 4
Simmer partly covered for 3 hours, skimming the top now and then. The broth should turn pale and slightly milky.
180 min - 5
Add the mooli and simmer for 30 minutes more, until soft and the meat falls from the bones.
30 min - 6
Lift out the onion, garlic and ginger. Skim off excess fat from the top.
- 7
Serve in hot bowls with oxtail, mooli and rice. Add the spring onions. Season each bowl at the table with salt and pepper, as is traditional.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
