Baltic Maid

Gori Gom Tang – Korean Oxtail Soup

Posted on | November 30, 2011 | No Comments

When I grew up, I ate all sorts of different types of meat including organ meat.  My favourite dish as a kid used to be the German meal chicken hearts on rice.  And my favourite cold cut was “Zungenwurst” made from cow’s tongue.  I am not kidding…

In Germany, butchers sell all sorts of cold cuts, meats, sausages etc.  Here in California, it seems rather difficult to find other parts of the animal than muscle or bones.  Sure, you can find some at times but it’s a rare occasion.  I went to an Asian supermarket a little while ago.  I love going there; it makes me feel as if I were in another country.  Anyways, there I found oxtail pieces in the store’s meat section.  With my adventurous spirit there was no way I could pass that up.  I have eaten oxtail soup before and I liked it;  but never made it myself.  I had to give this a try.

This recipe makes a delicious oxtail soup.  It tastes wonderful.  I love all the Asian flavours.  Be warned though, the chili and the pepper can add up real quick and make the soup really spicy.  You do want some spice though but not that  much that you won’t be able to taste anything anymore…


  • 2 lbs oxtail, cut into chunks
  • water
  • 3/4 tbsp salt, plus more to taste
  • 4 nickel-sized slices fresh ginger
  • 1 tsp red chili flakes , or to taste
  • up to 2 tsp ground black pepper (I used half a teaspoon, and it was really spicy already. So be careful with the amount you add.)
  • 2 tbsp soy sauce
  • 2 tsp dark sesame oil
  • garnish: green herbs or chopped green onions, sesame seeds 


In a large pan, bring the oxtail pieces, seven cups of water, ginger slices and the salt to a boil.  Then cover the pan with a lid and let the soup simmer for about 2 – 3 hours.  Skim of the foam every once in a while.  You might need to replenish the water.

Add the chili flakes, black pepper , soy sauce, and sesame oil.  Be careful with the amount of chili and pepper; the soup becomes spicy really quick. 

Cook uncovered for an additional 30 minutes or until the meat becomes tender.  You might need to replenish the soup with some water.

Taste and adjust seasoning.  Garnish with herbs or green onions and sesame seeds.

Guten Appetit!


Source: “The Best Recipes in the World” by Mark Bittman (2005; Clarkson Potter)


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