Gori-gomtang is one of the classic Korean gomtang (bone broth) traditions; the oxtail-specific version is pan-Korean but most closely associated with Seoul's traditional restaurant district (종로)
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.
Gori-gomtang's deeply satisfying, body-coating broth is one of the clearest expressions of Korean tteok-bokki-free, flavour-from-time cooking philosophy — nothing is added; only time and heat extract the broth's richness from the bone.
{"Soak oxtail sections in cold water for 2 hours, changing twice — blood removal is essential; the blood released produces off-flavours and grey cloudiness in the final broth","Blanch in boiling water for 5 minutes, rinse clean — removes surface proteins and further purifies the base","Simmer at 85–90°C (not a rolling boil) for 6–8 hours — the gentle heat extracts collagen without forcing fat emulsification; the broth should be clear to pale golden, not milky","Season only at the table with salt and white pepper — the broth itself remains neutral"}
The test of ideal gori-gomtang: refrigerate a small bowl overnight — it should set to a firm jelly (indicating proper gelatin extraction) and the surface fat should solidify to a removable layer, revealing a clear, amber-gold broth beneath. The oxtail meat, fallen from the bone after 8 hours, should be soft enough to pull away with minimal pressure but still have textural integrity when chewed.
{"Boiling vigorously — gori-gomtang that's been boiled aggressively emulsifies the fat and becomes milky; the clear, golden broth is the target and requires temperature discipline","Insufficient soaking — even one change of cold water is not enough for oxtail; the dense cartilage traps blood that won't release without extended soaking"}