Korean Oxtail Soup Food

OXTAIL SOUP I

Steps:

• Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
• Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
• Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
• In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
• Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

OXTAIL SOUP (KKORI GOMTANG)

Steps:

• Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.
• Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.
• Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.
• The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with steamed white rice and kimchi, or kimchi fried rice.

OXTAIL SOUP

Steps:

• Melt butter, add pieces of tail in a large stockpot.
• When the meat begins to brown, add onion.
• When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
• Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
• Remove herbs.
• Separate meat of the oxtail from the bones; discard bones.
• Reheat soup and serve with a little of the meat in each bowl.

KOREAN OXTAIL SOUP

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.