OXTAIL SOUP KOREAN RECIPES

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.

Steps:

• Put oxtail into a large pan with water, ginger and salt.
• Bring to the boil, then reduce heat and simmer until meat is tender.
• Take off any froth and scum that forms on the surface.
• This may take about 2 hours.
• If a pressure cooker is used, it should take about 45 minutes.
• Liquid should be reduced to about 6 cups.
• Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.