Gori-Gomtang — Oxtail Clear Soup (꼬리곰탕)

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.

• Parallels French pot-au-feu with oxtail, Hong Kong niu wei tang (牛尾湯, oxtail soup), and the universal tradition of long-cooked oxtail broth — the collagen-rich tail section valued across food cultures for its gelatin extraction

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.