How to Make Korean Oxtail Soup Asian Cooking Recipe Cuisine

Korea Gorigomtang (Oxtail Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

1.5 kg oxtail, jointed

2 slices fresh ginger

1 tsp salt

Sauce:

1/4 cup light soy sauce

1 tbsp sesame oil

1 tbsp toasted, crushed sesame seeds

1/4 tsp freshly ground black pepper

3 tbsp finely chopped spring onions

3 tsp finely chopped garlic

1 tsp finely chopped ginger

Directions:

Put the oxtail into a large saucepan with the ginger, salt and 2 litres (68 fl oz/8 cups) water. Bring to the boil, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender – you should have about 1.5 litres (51 fl oz/6 cups) stock. Remove any scum that rises to the surface.


In a bowl, combine the sauce ingredients and serve with the soup as a dipping sauce for the pieces of oxtail.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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