So you’re craving something warm, rich, and comforting, but you don’t want to babysit a pot all day. Totally get it. That’s where this Easy Korean Oxtail Soup (Kkori Gomtang) comes in.
This soup is light in color but deep in flavor. It’s clean, cozy, and perfect for cold days, sick days, or “I need real food” days. Korean oxtail soup has been around forever, and for good reason. It’s simple, nourishing, and surprisingly calming to eat.
The best part? You don’t need fancy skills or hard-to-find ingredients. This Easy Korean Oxtail Soup (Kkori Gomtang) uses basic steps and lets time do the work. Once it starts simmering, you can relax. By the end, you’ll have a silky broth and tender meat that falls right off the bone.
Why This Recipe Is Awesome
Let’s talk about why this soup deserves a spot in your kitchen.
What Makes This Soup So Special
-
Clean and rich flavor without heavy seasoning
-
Very comforting and easy to digest
-
Simple ingredients with big results
-
Perfect for meal prep
-
Beginner-friendly, even if you rarely cook
This soup doesn’t scream for attention. It quietly wins you over. It’s the kind of food that makes you slow down and enjoy each spoon. IMO, that’s the best kind of recipe.
Ingredients You’ll Need
Short list. No stress. Just the basics.
Main Ingredients
-
Oxtail – The star of the soup
-
Water – Yes, lots of it
-
Garlic cloves – Adds gentle depth
-
Green onions – For garnish and freshness
-
Salt – Added at the table, not the pot
-
Black pepper – Optional, but nice
That’s it. No soy sauce. No chili paste. This soup keeps things simple on purpose.
Step-by-Step Instructions
Take your time here. This soup rewards patience.
How to Make Easy Korean Oxtail Soup (Kkori Gomtang)
-
Soak the oxtail
Place oxtail in cold water. Soak for 1–2 hours. Change the water once. This removes blood and keeps the broth clean. -
Parboil the oxtail
Add oxtail to a pot with fresh water. Boil for 5 minutes. Drain and rinse well.
Slow Simmered Korean Oxtail Soup -
Start the main boil
Return oxtail to the pot. Add fresh water. Bring to a boil. -
Lower the heat
Reduce to a gentle simmer. Skim off foam. -
Add garlic
Drop in whole garlic cloves. No chopping needed.
Korean Oxtail Soup Served with Rice and Kimchi -
Simmer slowly
Cook uncovered for 3–4 hours. Add water if needed. -
Check tenderness
Meat should be soft and pull away easily. -
Strain if desired
For extra-clear broth, strain and return soup to the pot. -
Serve hot
Season with salt and pepper at the table.Slow Simmered Korean Oxtail Soup
Common Mistakes to Avoid
This soup is simple, but a few things can go wrong.
Things That Can Ruin the Soup
-
Skipping the soak
This leads to cloudy broth. -
Boiling too hard
Gentle simmer only. Calm soup tastes better. -
Adding salt too early
Season at the end. Always. -
Not skimming foam
Foam = murky broth. -
Rushing the cook time
Oxtail needs patience.
Alternatives and Substitutions
Missing something? No panic.
Easy Swaps
-
Beef shank instead of oxtail
-
Pressure cooker to save time
-
Add radish for sweetness
-
Add ginger for warmth
-
Use bone broth for deeper flavor
You can tweak this soup without losing its soul.
Helpful Tips
Small details matter with this recipe.
Simple Tips That Help
-
Use fresh oxtail if possible
-
Keep the lid off for clear broth
-
Add water as needed during cooking
-
Let the soup rest before serving
Expert Tips for the Best Results
Want restaurant-quality soup? Try this.
Pro-Level Advice
-
Simmer low and slow for clean flavor
-
Skim often during the first hour
-
Chill overnight and remove fat easily
-
Reheat gently to keep broth smooth
FYI, the soup tastes even better the next day.
Serving Suggestions
This soup shines with simple sides.
What to Serve With It
-
Steamed white rice
-
Kimchi
-
Salt and pepper dipping dish
-
Green onions on top
-
Chili flakes on the side
Let everyone season their own bowl. That’s the Korean way.
Storage and Reheating Tips
Yes, this soup stores very well.
How to Store and Reheat
-
Fridge: Up to 4 days
-
Freezer: Up to 2 months
-
Reheat: Low heat on the stove
Do not microwave on high. Gentle heat keeps it smooth.
Easy Korean Oxtail Soup (Kkori Gomtang
Equipment
- Large pot
- Knife
- Cutting board
- Strainer
- Ladle
Ingredients
- 3 lbs oxtail
- 12 cups water
- 8 garlic cloves
- Green onions for garnish
- Salt to taste
- Black pepper to taste
Instructions
- Soak oxtail in cold water.
- Boil briefly and rinse.
- Add fresh water and simmer.
- Add garlic and cook slowly.
- Skim foam and add water if needed.
- Serve hot with seasoning.
Notes
Nutritional Facts (Approx.)
Calories: 180 Protein: 22g Fat: 9g Carbohydrates: 1gFAQs on Easy Korean Oxtail Soup
Is Kkori Gomtang spicy?
No. It’s very mild and clean.
Why is my broth cloudy?
Heat may be too high or foam not skimmed.
Can I use a pressure cooker?
Yes. Cook for about 45–60 minutes.
Do I season the soup while cooking?
No. Season when serving.
Is this soup healthy?
Yes. It’s light, nourishing, and filling.
Can I make it ahead?
Yes. It tastes better the next day.
Final Thoughts on Easy Korean Oxtail Soup
This Easy Korean Oxtail Soup (Kkori Gomtang) is calm food. It doesn’t rush you. It doesn’t shout. It just comforts you, one spoon at a time.
If you want a recipe that feels traditional, nourishing, and deeply satisfying, this is it. Make a big pot, share it with someone, or keep it all for yourself. No judgment here.
Now go make that soup. You’ve earned something warm and good.