Korean Oxtail Radish Soup Recipe

There’s just something incredibly satisfying about watching a pot of oxtail simmer away, filling your kitchen with the rich, comforting aromas of Korean tradition. This soul-warming Oxtail Radish Soup is like a warm hug on a chilly day, promising to delight your taste buds and soothe your soul. Let’s embark on this culinary journey together, one delicious step at a time!

There is something so comforting about the Korean Oxtail Radish Soup. The tender oxtail combined with Korean radish and the bouquet of aromatics—garlic, onion, and even ginger, if you like—forms a super-satisfying broth that’s somehow both light and deeply flavored.

This is the kind of soup that warms you to your very core; it’s the kind of thing you might eat while huddling by a fire on a snowy day.

Korean Oxtail Radish Soup Recipe Ingredients

• Oxtail: Rich in collagen, providing depth and body to the broth.
• Korean Radish (Mu): Offers mild sweetness and aids digestion.
• Garlic: Adds aroma and may boost immunity.
• Onion: Enhances flavor and contains beneficial antioxidants.
• Green Onions: Provide fresh, mild pungency and vitamin C.

Korean Oxtail Radish Soup Recipe Ingredient Quantities

“`html

• 2 pounds oxtail
• 1 medium Korean radish (mu), peeled and cut into large chunks
• 1 medium onion, peeled and halved
• 3 green onions, cut into thirds
• 10 cups water
• 5 garlic cloves, peeled
• Salt to taste
• Black pepper to taste
• Optional: chopped green onions for garnish
• Optional: soy sauce for seasoning

“`

How to Make this Korean Oxtail Radish Soup Recipe

1. Wash the pieces of oxtail in cold water until the water runs clear. This will remove any bone fragments or impurities. Be sure to drain the oxtail well.

2. Take a large pot and place the oxtail pieces in it. Cover them with cold water. Heat the pot until the water boils, then reduce the temperature so that the water is simmering. Let the water boil for about 5 minutes, then take the oxtail out of the pot and strain it. Rinse the pieces of oxtail in clean water to remove excess fats and any other impurities.

3. Place the clean oxtail in a tidy cooking pot. Pour in 10 cups of fresh water and add the following ingredients: 1) chunks of Korean radish; 2) a halved onion; 3) two stalks of green onion cut in half; and 4) several whole cloves of garlic.

4.
1. High heat: Mixture to boil.

2. Reducing heat: Uncovered soup to simmer — 2 to 3 hours; occasional skim of foam/oil.

That’s it for now regarding time and temperature.

5. After roughly 2 hours, assess the texture of the oxtail. It ought to be weak and almost separating from the underlying bone. If it doesn’t appear that way, keep it in the simmering pot.

6. Extract the onion, garlic, and green onions from the pot and throw them away.

7. Add salt and black pepper to the soup to give it flavor. If it does not taste good, then it is likely to be the fault of the seasoning.

8. For an additional flavor boost, try adding soy sauce to the soup.

9. Ladle the soup into bowls to serve, making sure each serving contains oxtail and radish.

10. Top with minced green onions if desired and serve hot. Enjoy your cozy Korean Oxtail Radish Soup.

Korean Oxtail Radish Soup Recipe Equipment Needed

1. Large pot
2. Strainer or colander
3. Tongs
4. Knife
5. Cutting board
6. Ladle
7. Measuring cups
8. Spoon for skimming foam/oil
9. Bowls (for serving)

FAQ

• Q: Can I use a substitute for the Korean radish?Yes, if Korean radish is not available, daikon radish can make a good substitute.
• Q: How long should I simmer the oxtail soup?A: About 3-4 hours of simmering permits the flavors to develop and the oxtail to become tender.
• Q: Do I need to parboil the oxtail before making the soup?A: The oxtail should be blanched in boiling water for 5-10 minutes to remove impurities before starting the soup. It’s recommended to do this.
• Q: Can I add other vegetables to this soup?A: Certainly! While you can boost the taste by tossing in some veggies—like carrots or leeks—traditional recipes keep things straightforward and use only daikon radish and green onions.
• Q: Is it necessary to add soy sauce?The addition of soy sauce is not necessary. It is an optional ingredient that can be included if a person desires a flavor that is a little more robust and saltier.
• Q: How should I store the leftover soup?A: Keep in a hermetic container in the refrigerator for a maximum of 3 days, or place in the freezer for longer storage.
• Q: Can I make this soup in an Instant Pot?A: Yes, an Instant Pot can be used. Adjust the cooking time to around 45 minutes on high pressure. Allow for natural release.

Korean Oxtail Radish Soup Recipe Substitutions and Variations

In the absence of Korean radish (mu), you may replace it with daikon radish.
1 teaspoon garlic powder can be used for a different flavor instead of 5 cloves garlic.
If necessary, common radishes can serve as a substitute for Korean radishes.
Chives could be used as a mild substitute for green onions.
For part of the 10 cups of water, beef broth can be utilized to add depth.

Pro Tips

1. Pre-Cooking Marinade: Before boiling the oxtail for the first time, consider marinating it for an hour with a bit of soy sauce, ginger, and sesame oil. This can infuse the meat with additional flavor that will enhance the overall taste of the soup.