Kimchee Oxtail Soup
Traditional oxtail soup gets a Korean spin with the addition of pungent kimchee, chewy rice cakes, and ginger broth.
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Cooking tools:
- Cast iron skillet
- Grill
- Skewer
- Dutch oven
- Oven
- Instant-read thermometer
- Chef's knife
Ingredients
- 1 lb oxtails
- 25 Korean rice discs
- 1/2 cup kimchee
- 1/4 cup rice wine
- white flour
- 3 tbsp vegetable oil
- 2 cups beef or chicken stock
- 1 inch piece of ginger, sliced into thin cross sections
- 1 leek, white part only, chopped
- Korean chili flakes
- salt
- white pepper
- 1 handful Chinese greens (Bok choy, Gai lan, Yu choy), chopped
- 20 Shimeji (Beech) mushrooms, separated into pieces
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