The Korean style ox tail soup has a light and rich taste, and it can effectively nourish the lungs and kidneys. Additionally, it has excellent beautifying effects and remarkable benefits for strengthening the body. It is a dish with very high nutritional value. The preparation of Korean ox tail soup can be customized according to personal taste, choosing different methods. When simmering the soup, only some basic ingredients and a small amount of seasonings are added. You can add additional condiments according to your taste when drinking.
Method One for Korean Ox Tail Soup
Ingredients Preparation
A certain amount of ox tail, an appropriate amount of water, a certain amount of scallions, scallion ends, soy sauce, white pepper powder, sesame oil, white sesame seeds, salt, goji berries, jujubes, etc., in appropriate quantities.
Steps for Making Korean Ox Tail Soup
1. Chop the scallions into pieces and set aside. Pour water into a soup pot and bring it to a boil.
2. Chop the ox tail into small pieces, wash them, then place them in boiling water. After boiling, remove any floating fat and foam, then continue cooking over low heat for 3 hours.
3. Test the doneness of the ox tail using chopsticks; if the chopsticks can easily penetrate, take out the ox tail. At this point, you can add an appropriate amount of condiments.
4. Let the broth come to a boil again, then return the seasoned ox tail to the pot. After boiling, add seasoning and serve.
Method Two for Korean Ox Tail Soup
Ingredients Preparation
500 grams of ox tail, one pack of Korean spicy cabbage, one large scallion, two potatoes, an appropriate amount of salt.
Steps for Making Korean Spicy Cabbage Ox Tail Soup
1. Cut the ox tail into small pieces and soak in cold water for an hour to rinse away blood. Then blanch and skim off the blood scum before setting aside the ox tail. This can remove the fishy smell from the ox tail (add a few slices of ginger when blanching).
2. Prepare the Korean spicy cabbage, peel the potatoes and cut them into chunks, and take the white part of the scallion and cut into sections.
3. Place the ox tail in a pressure cooker, pour in enough water to cover the ox tail, bring to a boil over high heat, wait for 5 minutes, then cook over low heat for 10 minutes.
4. Take a stew pot, add a little edible oil, heat until hot, then add the scallion whites and sauté. Add the potato chunks and stir-fry together with the scallion whites. Add water to cover the potatoes, bring to a boil over high heat, then simmer over low heat.
5. Add the ox tail and broth from the pressure cooker to the stew pot, then add the spicy cabbage and mix well.
6. Cover the pot, bring to a boil over high heat, then simmer over low heat for about 40 minutes. Add an appropriate amount of salt to taste, turn off the heat, and serve.
Method Three for Korean Ox Tail Soup
Ingredients Preparation
500 grams of ox tail, half a piece of white radish, three jujubes, an appropriate amount of goji berries, one large scallion, four garlic cloves, two slices of ginger, salt, black pepper, chili powder in appropriate amounts.
Nourishing Korean Ox Tail Soup Preparation Steps
1. Cut the ox tail along the bone seams into approximately 4-5 cm long pieces, clean, remove excess fat, and soak in clear water to remove blood (about 1 hour).
2. Blanch the ox tail that has been soaked to remove blood, then take out the ox tail and rinse with clear water (this thoroughly removes the blood, reduces the meat's fishy smell, and there will be no floating scum when stewing later).
3. Wash the scallions and cut into sections, peel the ginger and cut into slices, prepare four garlic cloves. Add an appropriate amount of water to the pot, put in the ox tail, scallions, ginger, and garlic, bring to a boil over high heat, then simmer over low heat for 40 minutes after 8 minutes on high heat.
4. Wash the radish, peel and cut into thick slices, wash the jujubes and remove small stems, wash the goji berries, set aside for use.
5. After the pressure cooker's time is up, add the radish and jujubes, bring to a boil, then simmer over low heat for 8 minutes.
6. After the time is up, once the steam is released, add the goji berries. At this point, you can cover and let it sit, or not. When serving, sprinkle some scallion greens on top, and it is ready to eat.
Tips – Nutritional Value of Ox Tail
1. Ox tail contains rich protein, fat, vitamins, calcium, and other components.
2. It can be used to replenish qi and blood, strengthen tendons and bones, benefit the kidneys and stomach. It is nutritionally rich and suitable for growing children and adolescents, postoperative patients who are weak, and the elderly.