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Korean Ox Bone Soup Recipe Video
|Ox bones||2 1⁄2 Pound|
|Beef flank steak||2 Pound (or brisket or round)|
|Water||6 1⁄2 Quart (or more as needed)|
|Korean radish/Daikon radish||1 1⁄2 Pound, peeled|
|Green onion||1 Bunch (100 gm)|
|Salt||1 Teaspoon (or to taste)|
|Black peppercorn||1 Teaspoon, ground (to taste)|
|Sesame oil||1 Tablespoon (or as required)|
Calories 510 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 8.4 g42.1%
Trans Fat 0 g
Cholesterol 93 mg
Sodium 651.4 mg27.1%
Total Carbohydrates 24 g8%
Dietary Fiber 4.5 g17.9%
Sugars 7 g
Protein 52 g103.8%
Vitamin A 20.9% Vitamin C 135.4%
Calcium 20.8% Iron 29.7%
*Based on a 2000 Calorie diet
1. Soak the ox bones and the beef in cold water for 20 minutes to remove any blood.
2. Rinse bones in cold water a couple of times to remove any bone chips. Drain the water.
3. In a large pot boil 14 cups water (3 ½ quarts), put the bones and beef into it and boil for about 10 minutes.
4. Turn off the heat and take out the bones and beef to get rid of the water.
5. Rinse and drain the meat in cold water to remove the excess fat.
6. If you only have one pot to use, clean it thoroughly with kitchen soap.
7. Put the bones and the beef back into the pot
8. Add about 12 cups of water (3 quarts), 1 medium size onion and 1½ pounds of peeled radish to the pot and bring to a boil over medium heat.
9. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours
10. Turn off the heat and take the beef and radish out of the pot. Put them into a bowl or container.
11. If any white milky broth is left in the pot pour it into a large bowl.
12. Over time the bones would be boiled and the resulting milky broth would be collected in this bowl.
To check the doneness of the meat:
13. Use your chopstick to check the beef and radish are cooked well.
14. Poke the meat with the stainless chopstick or fork.
15. When it is smoothly going through the meat, the meat is tender enough. If it’s still tough, add more water and boil it until tender.
16. Fill the pot with water (about 3 quarts) and boil over medium high heat for about 20 minutes.
17. When it starts boiling lower the heat to simmer for about 2 ½-3 hours.
18. Turn off the heat, open the lid and pour any white milky broth to the large bowl.
19. Fill your pot with more water and boil another 2-3 hours and then pour any milky broth into the bowl.
20. Cool down the bone soup and cover it with plastic wrap.
21. Keep it in the refrigerator for several hours until all the fat floats to the top and gets solid.
To make the bone stock:
22. Take the bone soup out of the fridge.
23. Remove the solid fat from the top with a spoon or strainer.
24. Slice the cooked beef thinly, about 1/8 inch thick.
25. Cut radish into ¼ inch thick slices.
26. Reheat the bone soup and ladle the soup into a serving bowl.
27. Add a few slices of the beef and radish to the soup.
28. Add some salt, chopped green onion and black ground pepper to the soup.
29. Mix it well with your spoon.
30. You can add warm rice to the soup and enjoy!
To make Spicy soup:
31. Tear about 1 cup worth of cooked beef into thin strips and put them in a mixing bowl.
32. Add 2 tablespoon chopped green onion, 2 teaspoon soy sauce, 2 teaspoon hot pepper flakes, a pinch of black ground pepper and 2 teaspoon sesame oil and mix it well with a spoon.
33. Ladle the boiling soup into a serving bowl and add a few slices of radish and the mixture of seasoned beef.
34. Serve the bone soup with garnish as desired.
35. Serve the prepared bone-stock with warm rice and kimchi, along with chopped green onions, minced garlic, salt and black ground pepper.
36. Serve with warm rice, salt and kimchi.