Dec 15, 2014
Gori Gom Tang
Homemade. Make sure you have enough ox-tails (I used about 4lbs). Let the bones sit in cold water for about an hour. Most of that bright bloody red will drain out. Then boil on low to medium simmer for 1 hour. And - here’s the trick. Drain the pot, wash those babies in cold water, and make sure, to wash the pot as well! Get that gunk outta there. This is the only way to ensure a clear and clean broth. Then proceed to re-boil for up to 8 hours, trimming off the fat and gunk at the top of each hour. Slow and steady, at low heat. The last 2-3 hours or so, throw in some garlic and radish. Pair with freshly-cut green onion and salt to taste. And kimchi, obvi.