Prep time: 1 hr
Cook time: 4 hrs, 30 min
Total: 5 hrs, 30 min
2 lb oxtails
15 cups water
1 medium-sized Daikon radish, cut [optional]
1 large white onion, quartered
4 cloves garlic, minced
freshly ground pepper
3 stalks of Scallions plus extra for garnish
Soak the oxtail bones in cold water for 1 hour, changing the water halfway. Cut off any visible fats or loose skin attached. Add the bones to a large pot and add water to cover the bones completely.
Bring to a boil and cook for 20 minutes. Drain the bones and discard the boiling water. Rinse the bones with water.
Fill your pot with water and put oxtail pieces in there bring to a slow simmer for 45 min-1 hr. Throughout this entire time, you'll want to skim off any impurities that rise to the top.
When the meat has become tender, remove the oxtails from the broth and set aside. Strain the broth to remove any large pieces before allowing it to cool and then pour it into a large enough container. Pass the stock on a fine sieve to get a clean stock and place it in the refrigerator overnight to allow the fat to coagulate. Store the oxtails in a similar way.
When you're ready to make your Gomtang remove all but 2 tbsp of the solidified fat on top, then heat the stock again. Once it boils add back the oxtails, onion, and radish chunks. Season generously with salt, pepper, scallions, and garlic. Taste your soup and add more salt if needed then serve with white rice and kimchi. Garnished with chopped scallions. Enjoy