One of my top 5 favourite foods is this soup. It’s an incredibly clean, deep flavour soup and I can list the ingredients on one hand.
The oxtail is boiled for at least 5 hours and through the process of cleaning and skimming, you end up with a clear, rich broth that tastes so good and feels good too. It is then enjoyed with a simple seasoning of salt and pepper and spring onions. You add some rice to the soup and eat the lot with some kkakdugi, a radish kimchi that is traditionally served with these types of soups. Proper soul food.
Don’t you just love the cheap cuts that actually contain the most flavour??
Recipe for 3-4 portions
1kg of oxtail
5L of water
Salt and pepper
Boiled sticky rice
Kimchi of your choice
Firstly, soak your oxtail in a big bowl of water for 30 mins. It’ll get rid of most of the blood.
Drain and wash each piece and place in a large stock pot. Add water until covered and bring to a boil. Once it starts boiling drain the oxtail once more. Wash each piece and also wash the pot.
Place the oxtail into the clean pot and add 5l of water, it depends on how big your pot is. If you haven’t got a big enough pot, add more water half way through.
Cover and bring to a boil on high heat, then use a ladle and skim off any foam on top.
Reduce the heat to the lowest setting and boil for 2h with the lid on.
After 2h, skim off any fat that’s floating on top with a ladle. Continue to boil for another 2h.
Skim fat one last time, then cook for another hour.
It should be ready and the oxtail meat should easily come off the bone.
Slice spring onion finely and mix salt and pepper in a small bowl. These two things should be served at the table for people to help themselves to season the soup.
Add rice to the soup and enjoy with kimchi