Do you like oxtail?

I mean, as a food. (laughs)

Today I'm going to show you how to make Korean-style oxtail soup.

In Korean it's called sokkoritang.

"Kkori" is tail, ox is "so." (laughs)

This is one of my cookbook recipes.

My new cookbook.

See? If you have my cookbook Check out page 97.

Lots of process photos are here.

So probably when you read this book no problem following this recipe.

But some of you guys still want a video.

So, let's get started!

We need sokkori, oxtail.

Tail has a lot of meat inside.

That's why people love that. Kind of fun to eat the meat from the bones.

You can find oxtail anywhere, including Korean store and any normal grocery store

You can find oxtail so easily.

We soak these bones for a long time.

At least 3 hours in advance. I soaked in cold water.

And I also changed the water a couple of times.

Now this water is almost clear.

You can soak this even overnight.

You need around 2 1/2 pounds to 3 pounds of oxtails.

It makes 4 servings.

Now I'm boiling my water.

You will see how it turns out so milky.

I'm boiling 10 cups of water. It's really boiling and I'm going to blanch this.

(Bubbling)

3 pounds of oxtail.

And cover this.

I'm going to blanch these bones for 12 minutes.

After 12 minutes I will rinse them again.

12 minutes passed!

Look at this! All this brownish stuff.

And fat is also floating.

And turn off...

I'm going to drain and wash all these bones.

Look at this water. That's kind of bownish water.

And also smelly!

Wash in cold water.

Then wash this pot, too.

I just washed my big pot because we are going to use this pot today.

So I'm going to put all these clean bones here

Depending on the oxtail bones, if they have too much fat,

You need to trim this.

Mine is very good. I don't have to trim this, so clean.

I always add radish, Korean radish.

I just peeled and washed this.

And I'm going to add around 1½ pounds.

This is about 1½ pounds.

And cut in half.

And then add this here.

To make this broth tasty

I'm going to add 4 large garlic cloves.

And mince.

Garlic...

And 2 teaspoons salt.

16 cups of water.

And cover this.

And boil.

I'm going to cook this until it's really really boiling.

And then I will turn down the heat.

So I cooked this for 25 minutes.

Now it's really boiling.

And I'm going to turn down the heat to between medium and medium-low.

From now on, cook for 2 hours!

If you boil too long time, all this meat will be gone.

Only you get the bones, so instead of oxtail soup you make bone broth.

That's why this timeline is very important.

See you soon!

(bouncy music)

My house smells so good!

This soup is kind of a nutty smell! Wonderful.

And now keep boiling.

Meanwhile let's make a seasoning paste.

I'm going to use one clove of garlic.

And make a seasoning paste.

Soy sauce one tablespoon.

Korean hot pepper flakes, gochugaru 2 tablespoons.

And sesame oil 1 tablespoon.

And mix.

This seasoning paste is optional.

If you don't like to eat spicy food just skip it.

Ok seasoning paste is done.

These are green onions.

So I use daepa. Daepa is a large green onion.

For each person I usually use a quarter cup of sliced daepa.

But if you don't have daepa, if you don't have daepa (laughs)

Use just normal green onions.

4 to 6 green onions, chop it up.

Slice thinly

I will put this in the bowl.

I'm making my rice.

Ok, done!

2 hours passed!

Let's see!

I will use my skimmer and take these out.

Nice.

Radish also.

Take it out.

Well cooked! You see? This meat is still intact to the bone.

So nice! Nicely cooked.

Very hot, I need to cool down this.

Check out this broth. Very milky.

Oot! One more!

This is garlicky and really delicious broth. There is a lot of fat.

We should get rid of this floating fat.

How I get rid of this floating fat? I always let it cool down.

Usually in the cold winter time I put this outside of my house or on my patio

and just hours later the floating fat solidifies.

So really white, it looks like cheese.

You gotta get rid of this easily.

In case of summertime, you need to cool down first at room temperature

It takes time, and then keep in the refrigerator.

And keep this for several hours until the floating fat turns hard.

So what am I going to do? Do you think that I should wait several hours from now on?

I can't! Why?

Tell me! Why?

I gotta make a video! I gotta finish my video! (laughs)

Last night I made the same amount of oxtail soup.

I kept in the refrigerator. So I will bring it.

Several hours later what it should look like and how I do this?

Look at this!

Floating fat, it's like one layer!

If I keep this in the refrigerator it will look like this.

So I need to remove this.

Let's collect fat! (laughs)

You see?

Heat up.

First, radish. Let's see radish.

Like this.

Just cut into bite sized pieces around ½ inch thick.

I will show you 2 ways of serving.

Just using earthenware pot or just usual ceramic bowl.

First, green onion.

Put some green onion here around a quarter cup.

And radish, around 6 or 7 pieces.

So we still have some left over for 2 more people.

First let's start with how I serve this in earthenware.

Turn on the heat.

And pour this.

And boil until this is vigorously boiling.

This ceramic bowl, and meat you can just put this in here and make it hot.

And just wait until hot and soft.

Now this is hot enough.

Also put some broth.

I will switch this one here to make it hot quickly.

over high heat.

This is my rice.

When you serve this, prepare salt and pepper.

You can add salt to your taste.

Salt and seasoning paste.

And this is kkakdugi!

I always make kkakdugi because kkakdugi goes well together with this kind of soup.

And this is kind of special, I made this.

With sliced cod, I made pancakes. Cod pancakes.

It's coated with some flour, egg, and pan-cooked.

Let me taste, I will eat this one, why not?

I need to add salt.

Salt...

Let's taste.

Good. Ground black pepper.

This one is non-spicy version.

Ahh, so good! Very simple and clear soup and so good.

And not fatty at all.

You just eat this with rice.

Kkakdugi, cubed radish kimchi. All these recipes are on my website.

(crunching) Mmm! (crunching)

I will eat this bone.

Grab this.

Hot! (blows air)

Mmm! Yummy yummy!

Salt, put some salt.

So delicious!

That's why sokkoritang is very popular.

Because the meat is very delicious.

This meat is very soft, tender, and juicy.

Mmm!

Hm hm hm!

Also lots of collagen!

Collagen is good for your skin, yeah?

That meat is just melting in my mouth.

Look at that, meanwhile this is boiling now.

This is the spicy seasoning paste. I will make this spicy.

I will just add this amount.

Cod pancake.

Mmm. Mmm!

It reminds me of one of my readers.

He used to live in Korea. He had a Korean wife.

But for some reason they split.

He emailed me, he said: "My ex wife she used to make this oxtail soup."

"So I just checked out your website, there is no recipe for oxtail soup."

"I like to request this oxtail soup." He sent me a message like that.

Good food is hard to forget, isn't it?

Today we made oxtail soup. Sokkoritang.

Enjoy my recipe. See you next time! Bye!