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| Kkori Gomtang (Oxtail Soup) |
"This is a simple oxtail soup requiring you to cook the oxtail first in a pressure cooker and then again with some simple seasonings. The broth will come out with a milky consistency."
Ingredients :
- 2 pounds beef oxtail, cut into pieces
- 4 quarts water, divided
- 4 ounces daikon radish, peeled and cut into 2-inch cubes
- 6 green onions, green and white parts chopped and separated
- 3 tablespoons milk
- 10 cloves garlic
- 4 teaspoons sea salt
- 4 teaspoons ground black pepper
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 13H50M |
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- Soak oxtail in cold water to remove blood, about 2 hours. Drain. Trim fat off the oxtail.
- Place oxtail in a pressure cooker; add 2 cups water. Cover and cook over medium heat according to manufacturer's instructions for 30 minutes. Add 8 cups water and cook for 1 hour more. Remove from heat; release pressure according to manufacturer's instructions. Let cool, about 30 minutes.
- Transfer oxtail to a container using a slotted spoon. Pour broth into a separate container. Cover and refrigerate, 8 hours to overnight.
- Discard layer of fat that formed over the surface of the oxtail and broth.
- Combine oxtail and broth in a large pot. Add remaining 6 cups water, daikon, white parts of the green onions, milk, and garlic. Cook over medium heat, skimming foam occasionally off the top, until garlic is soft, about 1 hour. Reduce heat to low; cook for 30 minutes more.
- Remove daikon and white parts of the greens from the soup with a slotted spoon; discard. Garnish soup with green parts of the green onions. Season individual bowls with 1 teaspoon salt and 1 teaspoon black pepper.
Notes :
- Nutrition data for this recipe includes the full amount of daikon and green onions. The actual amount of daikon and green onions consumed will vary.
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