Beef Tail Soup Don
Home version — oxtail soup poured over rice, Korean kkori-gomtang style
- Difficulty
- Total time
- 5 h
- Hands-on
- 4 h 20 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge pot, fine sieve, ladle
Tasteumami, comforting, light
Ingredients
+ added by Totsuki AI.
- 1.2 kg oxtail, cut into sections (added by Totsuki AI)
- 3 l water (added by Totsuki AI)
- 1 leek, cut into 3 pieces (added by Totsuki AI)
- 1 thumb of ginger, sliced (added by Totsuki AI)
- 6 cloves garlic (added by Totsuki AI)
- 1 tbsp light soy sauce (added by Totsuki AI)
- 1 tsp salt, plus more to taste (added by Totsuki AI)
- 4 bowls cooked rice (added by Totsuki AI)
Garnish
- 2 green onions, finely sliced (added by Totsuki AI)
- black pepper, to taste (added by Totsuki AI)
- 4 tbsp daikon, finely grated — optional (added by Totsuki AI)
Method
- 1
Soak the oxtail in cold water for 1 hour to draw out blood, then blanch it in boiling water for 5 minutes. Drain and rinse.
- 2
Return the oxtail to a clean pot with the 3 l of water, leek, ginger and garlic. Bring to a boil and skim thoroughly.
- 3
Simmer very gently, partly covered, for 3½–4 hours until the meat is falling from the bone. Skim the fat occasionally.
- 4
Lift out the oxtail and strain the broth. Season with the soy sauce and salt.
- 5
Put a bowl of hot rice in each serving bowl, add the oxtail pieces and ladle the boiling broth over.
- 6
Finish with green onion, black pepper and a little grated daikon.
Tips
- Chill the broth overnight and lift off the fat for a cleaner, clearer soup.