Oxtail Soup(Kkorigomtang)

….One of the best energy-boosting dishes in Korea, this soup is made by simmering oxtail for an extended period. The meat on the oxtail bone is chewy and flavorful. I prepared a delicious oxtail soup by simmering plenty of water in a large pot and adding a generous amount of oxtail. I expected my grandson, who enjoys beef broth, to naturally eat a bowl, but he pushed it away, saying he didn’t like it. In the end, today, while eating a bowl of rice cake soup, he had many questions as he looked at oxtail soup for the first time. “What kind of tail is it?”…. In the past, it was challenging for people to afford due to its high cost, but nowadays, it has become more accessible and can be purchased easily at the market.

Although the texture of oxtail meat is tough, it contains a lot of gelatin, making the soup chewy and rich. If you boil oxtail soup for too long, a lot of collagen can be lost, so it’s good to boil it thoroughly, separate the bones, and tear the meat to use as a topping. Collagen is not only beneficial for the skin but also for the joints. If there is a representative traditional Korean dish for winter health food, it would be oxtail soup. Watching my daughter enjoy a bowl of rice mixed with the thick broth, my efforts seem to have been healing without me realizing it! Even my husband, sweating profusely, would have been nourished by this tonic.

Servings: 4

Time: Cook oxtail for 2 hours and soak it in cold water for an additional hour

Ingredients:

1. 4 lb oxtail, soaked for an hour in cold water
2. 3000 ml water
3. 1 onion
4. 8 green onions (5 for the soup, 3 for garnish)
5. 15 garlic cloves
6. sea salt to taste
7. black pepper to taste
8. 3 jalapeños, sliced
9. 100 ml water
10. 100 ml vinegar
11. 100 ml soy sauce

Cooking Instructions:

1. Soak the oxtail in cold water for 1 hour.

2. Strain the water using a strainer.

3. Heat a pot over high heat, add 6 cups water, and bring it to a boil.

4. Start boiling the water and blanch the oxtail for 5–7 minutes.

5. Turn off the heat, and rinse the blanched oxtail with cold water twice. Strain the cleaned oxtail using a strainer.

6. Heat a large pot over high heat, bring the water to a boil, and add the blanched oxtail. Boil for 20 minutes with a lid on.

7. Skim off any floating bubbles with a spoon.

8. After boiling for 20 minutes, add the onion, green onion, and garlic to the pot. Continue boiling for an additional 40 minutes with the lid on.

9. After boiling for 40 minutes, remove the vegetables from the pot.

10. Continue boiling for an additional 10 minutes with the lid on.

11. Turn off the heat and let it cool in a cool place overnight. The oil will harden and float to the top. Remove the fat.

12. Slice the jalapeños and add them to a bottle. Pour in water, vinegar, and soy sauce, then mix them well.

13. Serve it hot with hot pepper soy sauce. Add some green onions and shredded egg for garnish.

You can also view this recipe on Instagram.

https://www.instagram.com/p/C0JvR1iLKIl/?img_index=4