Oxtail soup with cellophane noodles (kkori gomtang)

“Broth runs deep through our veins.”  Kung Fu Panda


It’s a really lazy Sunday, and even Gaby our shih-poo has abandoned any sort of physical activity. Hubby has returned from Indiana, summer has gone as evidenced by the socks I’m wearing, and kids are in withdrawal from eating too many Jolly Ranchers. The ground outside is still damp from the welcomed rain that passed through, and all morning, I’ve been thinking about the oxtail soup hanging out in the refrigerator. It’s just not something you can ignore especially on a brisk day when you plan on doing nothing.


Oxtail soup is a classic Korean dish, and it is often served with potato based cellophane noodles called Dang Myun. If you’ve been to a Korean restaurant, then you’ve  probably eaten Jap Chae, a noodle side dish that is made with Dang Myun. Resembling straw in their dried state, the noodles become slippery and almost gelatinous when boiled. Unlike most other noodles, Dang Myun can sit in broth without becoming soggy as it takes on the flavors of the liquid.


And really, oxtail soup is all about the liquid. Simmering it for hours, the broth turns milky white as the fat and cartilage renders from the tough cut of beef. Tender, rich meat slips away from the bone without any resistance. (I’d imagine smathering the creamy meat on some buttered toast would also be delicious.)

Not a bad way to spend a brisk, lazy Sunday afternoon.


Oxtail soup with cellophane noodles (kkori gomtang)

Serving Size: 4 - 5 servings

Oxtail soup with cellophane noodles (kkori gomtang)


  • 2.5 - 3 lbs of oxtail
  • 1 package of cellophane noodles (available in Asian markets)
  • 4 baby bok choys (rinsed and cut into strips)
  • 1/2 tbs salt
  • 1 in knob of peeled ginger
  • 3 cloves of garlic
  • 1 tbs sesame seeds
  • 2 tbs soy sauce
  • 1 tbs vegetable oil
  • 1 tbs coarse Korean chili flakes
  • toasted seaweed(optional)


  1. Place oxtail in a heavy pot, and pour enough water to cover it by an inch.
  2. Bring to a boil, and then lower heat to a simmer. Simmer for two hours or until broth turns white and meat falls off the bone.
  3. Cool broth down and refrigerate overnight.
  4. When ready to eat, skim off fat on the top of broth. Bring to a boil and remove oxtail from broth. Simmer broth while preparing spice paste and noodles.
  5. Following directions on the noodle package, bring a large pot of water to a boil. Drop four servings (1/2 package) of noodles into boiling water. Boil for about 10 minutes or until noodles are tender.
  6. Drain noodles and while they are wet, separate them into four bowls.
  7. In a food processor, puree ginger, garlic, sesame seeds, oil and soy sauce. Place paste into a bowl and chili flakes. Mix together.
  8. Drop boy choy into simmering broth. Add salt to the broth. Cook bok choy for 2 minutes.
  9. Ladle broth with bok choy over the noodles. Top with deboned meat and spice paste.
  10. Crumble toasted seaweed on top right before eating.

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1 Response

  1. This sounds amazing! I love love love Korean food… I totally need to start making it more at home!

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