Korean oxtail soup

Ingredients

• Beef Oxtails

  Freshdirect

  6 oz raw or 170g

• Garlic

  Raw

  1 clove or 3g

• Daikon

  Asian Items - Melissa's

  1 serving or 338g

• Water

  Plain, clean water

  3 cup or 710g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. 1. Prepare the oxtails – In a large pot, cover the oxtails in cold water and mix in a tablespoon of sugar. Doing this will remove the blood and impurities from the oxtail. Let set for about 1-2 hours before draining.
2. 2. Parboil the oxtail – After draining the water, fill a pot with 3 cups of water and add in the oxtails. Bring the water to a rolling boil and let simmer for about 5 minutes until the water turns cloudy with debris rising to the surface. Skim off the debris.
3. 3. Simmer the broth – Cut the daikon into small slices. Add the daikon and whole garlic cloves to the soup. Make sure there is enough water to cover the oxtail. Turn the stove to high heat to bring the soup to a boil. Then turn the stove to low heat to maintain a simmer. Simmer for about 2-3 hours.
4. 4. Serve – After the soup has been simmered to a milky broth-like complexion, add to a soup bowl and serve with sea salt, pepper, and scallions. Traditionally, the eater will season the broth to their taste. You can also serve it with a side of kimchi. Some people like to add in the kimchi juice to give it a slight kick.
5. **extra** Season for success The soup is traditionally seasoned after serving. The eater usually has sea salt, black pepper, and scallions that they have the option to season and adjust the soup with.
6. **extra** Parboil the bones Parboiling the bones will remove any impurities from the bones and help achieve a more nutritious broth. Not doing so will result in an unappetizing broth with all kinds of floating debris. Don't skip this step!
7. **extra** Make it the night before Making the soup a night before and storing will give the soup more time to soak in the flavor and allow the fat to rise to the top. You can then remove the fat to have a healthier and cleaner broth.