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Oxtail soup Gom Gook - (곰국)


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  • 3 pounds of oxtail
  • water to boil tails in
  • 2 whole onions
  • 1 whole garlic
  • 1 handful amount of whole ginger
  • 2 whole peppercorn kernals
  • salt for seasoning or light soysauce
  • sliced green onion for garnish
  • eat with white rice



Step 1

let oxtails sit in cold water for 2 hours to drain blood.

rinse and boil in about 8 glasses of water.. add the 2 whole onions, ginger garlic and peppercorn..this is to make the broth and after 2 hours take the vegetables out and discard them. You
can use tea bags to hold the vegetables for easy disgarding.

boiling will cause oils and stuff to rise..skim the rim of the pot to clear them out of the pot throughout the whole cooking time.

boil till meat falls off the bone

this will take a few hours and the soup should be a white color if cooked long enough. The soup turns white after cooking for a few hours. You want to cook on high the whole time and watch the water level. add water when the levels go down..cook until the meat is falling off the bones.

when done,,,salt and garnish with grean onions sliced..serve with bone cause that is the fun in this soup is nibbling on the bone.

serve with white rice.

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