Ingredients with Measurements:
- 2 lbs oxtail, cut into pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 8 cups water
- 1 cup cabbage, chopped
- 1 cup bean sprouts
- 1 cup Korean radish, sliced
- 1 cup scallions, chopped
- 1 cup kimchi
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, add oxtail, onion, garlic, ginger, gochugaru, soy sauce, and sesame oil. Mix well.
2. Pour in 8 cups of water and bring to a boil. Reduce heat to low and let it simmer for 2-3 hours until the oxtail is tender.
3. Remove the oxtail from the pot and let it cool. Once cooled, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones.
4. Strain the broth and return it to the pot. Add cabbage, bean sprouts, Korean radish, scallions, and kimchi. Bring to a boil and let it simmer for 10-15 minutes until the vegetables are tender.
5. Crack the eggs into the pot and let it cook for 2-3 minutes until the whites are set but the yolks are still runny.
6. Add the shredded oxtail back into the pot and season with salt and pepper to taste.
7. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- Beef or pork can be used instead of oxtail.
- Any type of cabbage can be used.
- Any type of radish can be used.
Variations:
- Add noodles to make it a noodle soup.
- Use different types of kimchi for different flavors.
- Add mushrooms for extra umami flavor.
Tips and tricks:
- Skim off any fat that rises to the surface while simmering.
- Let the oxtail cool before shredding to avoid burning your hands.
- Adjust the amount of gochugaru according to your spice preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a ladle.
Garnishes:
- Chopped scallions
- Sesame seeds
- Sliced chili peppers
Pairings:
- Rice
- Kimchi pancakes
- Korean-style pickled vegetables
Suggested side dishes:
- Steamed rice
- Korean-style pickled vegetables
- Kimchi pancakes
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is not flavorful enough, add more soy sauce or salt to taste.
Food safety advice:
- Make sure the oxtail is cooked thoroughly before consuming.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Haejangguk is a Korean soup traditionally eaten as a hangover cure. It is made with a variety of ingredients, including oxtail, and is known for its rich and hearty flavor.
Flavor profiles:
Savory, spicy, umami
Serving suggestions:
Serve hot with rice and side dishes.
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Region: Korean