Description
This Korean-style oxtail and radish soup features a rich, collagen-packed broth with tender oxtail bones and thinly-sliced radish. Enjoy with steamed rice, noodles or on its own.
Ingredients
Scale
Broth
- 2 lbs oxtail
- 1 tablespoon vegetable oil
- 1 yellow onion (peeled)
- 2 quarts water
- 1 small Korean radish or daikon (peeled, quartered, and sliced thin)
- 3 garlic cloves (about 1 tablespoon minced)
- 2 teaspoons salt
- 2 teaspoons light soy sauce
- 1/2 teaspoon granulated cane sugar (optional)
- 1/2 teaspoon MSG (optional)
Garnishes
- Ground black pepper
- Thinly sliced green onions
- Sesame oil
Instructions
- Parboiling and Cleaning Oxtail Bones. Add the beef oxtail bones to a large stock pot with heavy bottom and fill with water to cover. Bring it up to a rolling boil. After 12 minutes, impurities should float to top. Remove the bones and rinse each bone piece well under running water. Discard the water, clean the pot and return to stove.
- Frying: Return the stock pot back to the stove. Wipe it down so there’s no moisture. Heat oil over medium-high heat. Gently add the oxtail pieces and sear each side for 3-4 minutes, turning for even browning.
- Simmer: Add onion and water (2 quarts) to the stock pot and simmer on medium low for two hours, uncovered. Occasionally skim the top to remove further impurities and additional fat. Remove the onions. Add the Korean radish and garlic. Continue to simmer on medium-low for 10 minutes or until radish is tender.
- Season to taste: Add salt, soy sauce, sugar, and MSG, a little at a time to taste.
- Garnish and serve: Divide the broth into four portions and garnish each bowl with green onions, a dash of ground black pepper and a drizzle of sesame oil. Enjoy as is as a comforting bowl of hot bone broth or make it more filling by adding steamed white rice or noodles. I also like to serve it with kimchi on the side.
- Prep Time: 12 minutes
- Cook Time: 2 hours, 10 minutes
- Category: Entree, Side Dish
- Method: Stovetop
- Cuisine: Asian, korean