Korean Oxtail Soup Recipe in the Instant Pot (Kkori Gomtang) (2024)

FAQs

Is Korean oxtail soup good for you? ›

🦴That's because oxtail is packed with amazing connective tissues, cartilage, fat and bone and while its cooking these are broken down to the most amazing tender meat and nourishing collagen rich broth packed with nutrients that are great for healing your gut lining.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

Approximately 40% of natural collagen found in Mammals is in their tail and feet so you get a massive blast of natural bioavailable Collagen from eating Oxtail. You also get the added benefit of a rich gelatinous bone broth when you slow cook Oxtail in nothing but water, some garlic cloves, and carrot and celery.

Gomtang is a clear beef soup made by boiling different cuts of beef—typically brisket—while seolleongtang is beef bone soup made by boiling the shank, the head and other scraps of bone of a cow until the broth turns milky white. By-products of a cow such as tripe are added to the broth later for extra flavor and meat.

Korean Ox Bone Soup, also known as Seolleongtang, is a delicious and comforting soup made by boiling ox leg bones for a very long time. This slow cooking process turns the broth into a creamy, milky-white liquid that's packed with rich beef flavor.

Simmering the meat for up to four hours should give you fall-off-the-bone tender oxtail meat.

Browning or searing the meat before slow cooking locks in all the flavors and juices in the meat. Plus, we season the oxtails with our seasonings and Worcestershire sauce before browning, which seals even more flavor into the meat. It's not a necessary step, but one that's well worth doing.

Much like the other cooking methods, you want to trim off any excess fat, brown the outside, and deglaze any leftover bits from the browning process. This time, use wine to deglaze the pan and sauté onions, celery, carrots, and garlic.

The Instant Pot is an amazing piece of equipment, and nothing impresses me more than the speed and ease with which it renders oxtails into perfect specimens of smooth, silky, beefy goodness. What normally takes 2-3 hours of simmering, the Instant Pot does in 35 minutes!

Should I brown oxtails before cooking? ›

How do I prepare it? The oxtail should be cut into round portions. Simply brown the meat on both sides over a high heat before transferring to the stewing pot. It's best to start cooking the day before serving.

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

Hearty, healthy and full of flavour, oxtail soup is the perfect winter-warmer. Oxtail soup: a quintessential British comfort food, with humble beginnings. Thought to have originated in London's east end by Spitalfields-dwelling Huguenots in the seventeenth century, the dish combines beef tails in a vegetable stew.

Different versions of oxtail soup exist: Korean; Chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut; an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup ...

Koreans believe that consuming collagen-rich foods, such as bone broth soups, can help prevent conditions like arthritis and osteoporosis. As the bones simmer for hours, the collagen within melts into the water, making it an ideal collagen-enriched choice.

The protein Collagen breaks down into a protein called gelatin which gives the bone broth the gelatinous trait when cooled and this is where some important amino acids come into play. As well as other vitamins and essential fatty acids. Broth made from Oxtail can benefit the digestive system.

The biggest Korean Noodle Soup benefits lie in the fact that Koreans don't use any processed ingredients. There's no GMO, preservatives, fillers or anything hidden in these soup bowls. The food is derived fresh from nature and the meat for the soups are free of any hormones and antibiotics.

Oxtail is also high in cholesterol which is not good for the human body when consumed in large quantities. Excess cholesterol have a tendency of building up in blood vessels and interfering with blood flow, resulting in stroke or cardiovascular diseases.