KOREAN OXTAIL SOUP RECIPES

KOREAN OXTAIL SOUP RECIPE | ALLRECIPES

Korean Oxtail Soup Recipe | Allrecipes image

Many Korean people believe oxtails have lots of calcium and are very good for improving our physical strength. Oxtail soup doesn't need many side dishes, so many Korean moms prefer to cook oxtail soup before going on a long trip. When I was a child, oxtail soup was a special dish.

Provided by kfoodgarden

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Total Time 21 hours 20 minutes

Prep Time 1 hours 0 minutes

Cook Time 6 hours 20 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2?¼ pounds beef oxtail, cut into pieces
1 pound cubed beef stew meat
2 onions
3 leeks, chopped
1 pinch sea salt and ground white pepper to taste

Steps:

Wash oxtails to remove any bone fragments and place in a large bowl. Cover oxtails with cold water and weigh down with a plate to keep them submerged. Place in the refrigerator for 12 hours, changing the water 3 or 4 times. Drain.
Combine drained oxtails and stew meat in a large pot with fresh water to cover. Bring to a boil and cook about 10 minutes. Drain and rinse meat. Return parboiled meat to the large pot and add onions and water to cover, approximately 3 times the volume of meat. Bring to a boil and cook for 3 hours. Reduce to a low simmer and cook 3 hours more.
Skim fat and onions from the top of the soup. Place soup in the refrigerator to cool until you can skim additional fat from the surface, about 2 hours.
Reheat soup over medium heat until hot, about 5 minutes. Season soup with leeks, salt, and pepper.

Nutrition Facts : Calories 589.1 calories, CarbohydrateContent 14.6 g, CholesterolContent 202.7 mg, FatContent 32.6 g, FiberContent 2.1 g, ProteinContent 58.9 g, SaturatedFatContent 13.3 g, SodiumContent 381.8 mg, SugarContent 4.9 g

KOREAN OXTAIL SOUP - KKORI GOMTANG - FUTUREDISH

Korean Oxtail Soup - Kkori Gomtang - FutureDish image

Oxtail that has been slow-simmered in a light and refreshing broth. Say hello to your new hangover soup.

Provided by Daniel Oh

Categories Easy

Yield 3

Number Of Ingredients 6

Ingredients

Oxtail meat - 1kg (~2 lbs)
Cow trotter - 1/4 kg (~1/2 lb)
Water - 25 cups (6 liters)
Green onion - few stalks
Salt - few shakes
Black pepper - few shakes

Steps:

Clean Meat & Pre-Boil
Seasoning Individual Soup - DONT FORGET TO DO THIS!

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1. In a large stock pot, cover the oxtail pieces with water and bring to a rapid boil. Skim off any foam or scum that float to the top. Reduce heat to medium-low and let simmer for an hour minimum, two hours at most. Some water may be added if reduced during this time. 2. Discard half of the broth and new water (filter or purified water recommended) to desired amount. Add garlic cloves, peppercorns, and onion. Continue to skim off any foam or floating impurities that will continue to appear. Let simmer for 2 hours and let the stove do the work. 3. At this time, the oxtail meat should literally fall off the bone (or be extremely tender to the touch). Either strain the broth through a cloth into another pot or strain directly from the pot. 4. Serve the oxtail soup with salt and pepper ready for desired taste. The meaty broth should be clean and refreshing. Sprinkle scallions and serve with rice and side dishes. *Most Koreans soak the oxtail pieces in water for an hour to remove blood and impurities, but I skip this step to save time (but without sacrificing taste). The oxtail pieces get cooked long enough to remove any impurities or "bad blood." **Koreans love eating every bit of the oxtails, including the gelatinous and semi-crunchy end caps of the bone. During childhood I didn't fancy this part too much and gave them to the parents (which they were more than happy to oblige eating), but ironically I find myself looking forward to them.

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KKORI GOMTANG (OXTAIL SOUP) RECIPE | ALLRECIPES

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