Korean
Gori-Gomtang — Oxtail Clear Soup (꼬리곰탕)
Gori-gomtang (꼬리곰탕) uses oxtail (꼬리, kkori, specifically the tail section of cattle) simmered for 6–8 hours in plain water to produce a rich, clear-to-slightly-milky broth with deeply extracted collagen and bone marrow. The collagen concentration from oxtail (higher than leg bone per unit weight due to the tail's cartilaginous structure) produces a broth with significant body — it sets to a firm jelly when chilled. Unlike seolleongtang, gori-gomtang is not typically boiled vigorously; the goal is a lighter, more translucent broth that showcases the oxtail's clean, sweet beef flavour.
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One elsewhere in British Columbia.
How the 1 is reached
- Elsewhere in British Columbia
- 1 · oxtail
I
The Market List
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1.5 kg
4 litres
cold water
for soaking and simmering
Your own market
To serve
1 tsp
fine salt
served at the table
Your own market
¼ tsp
ground white pepper
served at the table
Your own market
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
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II
The Method
1
Place the oxtail sections in a large bowl and cover entirely with cold water, then soak for 2 hours, changing the water twice at 40-minute intervals — cold water draws the blood out gradually, coaxing it from deep within the tissue rather than simply rinsing the cut surfaces. At the end of each change, the water released should be visibly less red. After the final change, the water should run pale and nearly clear, which is the sign that sufficient blood has been drawn from the cartilaginous tissue.
2
Drain the soaked oxtail sections and transfer to a large pot, cover with fresh cold water, and bring to a full boil over high heat. Blanch for 5 minutes, then drain completely and rinse each section under cold running water, removing any grey surface proteins and coagulated matter — this blanch forces what remains of the blood and impurities to the surface quickly so they can be rinsed away before the long simmer begins, keeping the finished broth clean. The pieces should be clean and free of debris.
3
Return the cleaned oxtail to the pot, add 3.5 litres of fresh cold water, bring to a gentle simmer, and immediately reduce the heat to maintain 85–90°C — small, lazy bubbles rising at intervals, never a rolling boil — because vigorous boiling agitates the fat so violently that it breaks into the broth and produces a milky, coarse result, while the steady, patient simmer is the only route to a clear, pale-golden broth with clean, sweet beef flavour. This is where the dish lives or dies. Simmer uncovered for 6–8 hours, skimming the surface of any fat or foam during the first hour.
4
After 6–8 hours, lift one section of oxtail and press the meat at its thickest point with a finger or the back of a spoon — the meat should yield and begin to pull cleanly away from the bone with minimal pressure, yet retain perceptible texture when pressed, not disintegrated. If the meat still grips the bone firmly, continue simmering and test at 30-minute intervals.
5
Remove the oxtail sections and set aside, then strain the broth through a fine-mesh strainer. To confirm proper gelatin extraction, refrigerate a small bowl of the broth — a broth that has drawn enough from the bone and cartilage will set overnight to a firm, trembling jelly, with a solidified fat layer on the surface that lifts away cleanly to reveal a clear, amber-gold broth beneath; a broth that stays liquid has more to give and should be returned to the heat.
6
Return the strained broth to the pot and warm through over low heat. Taste the broth: it should be clean, rounded, and sweet from the bone, carrying noticeable body on the palate — it should coat the tongue without heaviness. Ladle into deep bowls, add the reserved oxtail sections, and bring salt and white pepper to the table for individual seasoning.
III
Quality Hierarchy
01
Reserve — Oxtail from a grass-fed, dry-aged animal with pronounced cartilaginous sections; the collagen concentration is at its highest, and the resulting broth sets to the firmest jelly with the cleanest finish.
02
Estate — Pasture-raised oxtail sourced from a known farm; cartilage yield is reliable and the broth body consistent, with a clear pale-golden colour and sweet, clean beef flavour.
03
Market — Good-quality butcher-sourced oxtail, sectioned at the joints; the standard for this dish in a home or professional kitchen — adequate collagen, dependable result with disciplined temperature control.
04
House — Supermarket-packaged oxtail; workable, though blood removal via soaking requires particular diligence, and the broth may need an additional pass through a fine strainer to achieve acceptable clarity.
IV
Sensory Tests
◇Sight. Soaking water runs pale and nearly clear after the second change — blood sufficiently drawn from the cartilage.
◇Sight. Simmering broth shows small, lazy bubbles at intervals — temperature held below the emulsification threshold.
◇Sight. Finished broth is clear to pale golden, not milky or grey.
◇Touch. Oxtail meat yields from the bone under light pressure but retains perceptible chew — neither gripping nor collapsed.
◇Sight. A chilled sample sets to a firm jelly overnight, with a removable fat layer and clear amber-gold broth beneath.
◇Where it lives or dies. The simmer temperature must never exceed 90°C — a rolling boil emulsifies the fat, irreversibly clouding the broth and erasing the clear, golden character that defines gori-gomtang.
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VI
What to Pour
The pairing
Shochu
From British Columbia
Beer
Without alcohol
Tea
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The working kitchen
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