Korean Oxtail Soup
Sokori-guk demands patience - oxtail pieces are soaked in cold water to draw out blood, then placed in a heavy pot with enough water to cover and simmered for at least three to four hours. During that long, slow cook, collagen buried in the joints and connective tissue dissolves into the liquid, producing a broth so rich in gelatin that it sets into a solid block when refrigerated. Skimming fat and foam at regular intervals keeps the final broth a clean, milky white with no greasy residue. The meat, once it slides easily off the bone, is torn along the grain into shreds that are impossibly soft, while the tendon segments offer a pleasantly bouncy chew. Seasoning is deliberately minimal - coarse salt, black pepper, and sliced scallion - because the bones themselves have already contributed all the depth the soup needs. Served with a bowl of steamed rice and a side of kkakdugi, the cubed radish kimchi's sharp tang provides the only counterpoint this quietly powerful broth requires.
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Instructions
- 1
Soak oxtail in cold water for 1 hour.
- 2
Blanch for 7 minutes and rinse clean.
- 3
Boil oxtail in fresh water and skim foam.
- 4
Add radish, onion, garlic, and green onion, then simmer for 3 hours.
- 5
Slice the meat, return it to the broth, and season with salt.
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