3.111 Ggori Tang (recipe)


25 (Wed) April 2012

Ggori Tang


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Ggori Tang (꼬리탕) is a Korean dish.  It’s a soup (tang) made with tail (ggori), specifically oxtail.

I usually make it for W as a comfort food (see for example 2.099 Ggori Tang), this time to welcome her home from the 3-week recuperation (vacation) at the hospital and postpartum recovery center following the birth of our baby boy IZ.  Bone broths supposedly stimulate the production of breast milk – yet another dubious folk remedy relating to postpartum care, courtesy of MIL (last week, she’d brought over a pig’s foot and instructed me to make a soup out of it for the same purpose, but I refused to touch it, so she took it back home and did it herself).



It ends up being a lot of meat and stock, but the 8 or so hours required should leave something to show for it.  The meat and/or stock work well as the base of other dishes.  When cold, the stock will be gelatinous, due to the breakdown of bone and connective tissue.  When heated, the stock will be gorgeously thick.   Although cooking the tail for longer than 4 hours would intensify the broth further, I’ve found that the meat then becomes too mushy, and the fat becomes difficult to remove as the liquid solidifies quickly along with it.  Another option would be to eat the meat and stock from the first batch, and set aside the bones to make a second batch of stock, which wouldn’t be as meaty but would still have bone flavor.

Reheat, season with salt and black pepper, garnish with sliced scallions, serve with steamed rice and kimchi.

(See also FOODS)

(See also PLACES)

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