Korean Oxtail Soup


When it rains in Los Angeles, that means Oxtail Soup for this Korean gal. I describe this soup as serene and comforting... The simmering soup fills my space with this indescribable fragrance of contentment. I love having this Korean Oxtail Soup on the stove simmering for hours as much as I enjoy eating it. 

INGREDIENTS
two pounds of oxtail
seven garlic cloves, peeled
two large [for cooking] + two large [for serving] green onions
a half of yellow onion, cut in half
one hundred and thirty fluid ounces of water

Prepare the oxtails by soaking them in cold water, fully covered in water, for one hour. Drain the water and fully soak the oxtails in water again. Let them soak for 30 minutes. Drain and rinse with water. Soak the oxtails with water again, add seven garlic cloves, and let them soak for another 30 minutes. Drain the water and discard the garlic cloves.

In a stock pot, add the oxtails, two green onions, two quartered yellow onions, and 100 fluid ounces of water. Bring to a boil over medium-high heat. Reduce the heat to low and let it simmer. After 90 minutes, skim the fat from the top. Continue to simmer over low heat for another 90 minutes before skimming more fat from the top. 

Add 30 fluid ounces of warm water and let it simmer for another 90 minutes. Skim more fat from the top and continue to simmer over low heat. The total time on the stove is about seven hours. Serve the oxtail soup with diced green onions and sea salts on the side to add to the soup, rice, and kimchi. 

ps: Wondering where the bowls came from? They were wheel-thrown and glazed by me.

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