Tag: main course
Ox Bone Soup
Ox Bone Soup
I was recently in Korea Town in L.A. and decided to find a small hole in the wall Korean restaurant for dinner one night. I stumbled into this place that was 6 blocks from where I was staying. Still don’t know what the name of the place was. It had maybe a dozen tables in it. It was pretty busy. I was the only white person in there, which is what I’m looking for in a restaurant. They had only 1 thing one the menu, which was hand written and taped to a piece of cardboard. It had brisket, flank, and tripe written on it. What this restaurant specialized in was ox bone soup. I chose the brisket. The waitress brings me out a massive bowl with noodles on the bottom and brisket on the top covered in a milky stock. I had to add the green onions and salt to my soup. It also came with a small bowl of rice and kimchi that was cut table side with a pair of scissors. Let me tell you, as simple as it looked, it was one of the best things I’ve ever eaten. I was so full afterwards. It must of had 3 cups of stock in it. I asked the waitress how it was made and she loosely told me. I needed find out how to make it as soon as I got home. Did a lot of research on this recipe.Ox bone soup is very popular year round in Korea. It happens to be below zero here in MN at the time of me making this, which made it hit the spot even more. While all of the steps in making this stock are simple, there are quite a lot of them which can’t be skipped. I recommend either starting this early in the morning if you plan to eat this at night or plan to eat this the next day. Any stock that isn’t eaten in 3 days should be frozen for later use.Femur and knuckle bones can be found at any grocery store for fairly cheap prices. You should have to pay more than $2lb. for them. You will notice by the time you get to the 3rd and final batch of stock that the marrow will be cooked out of the center. The main goal of this stock is to be milky with no visible floating fat. It is very important to skim off as much solidified fat as possible in each of the 3 batches of stock. If you are planning to eat this the next day, you can skim off even more of the fat from letting the stock sit in the refrigerator overnight. This recipe is not for beginners or people without patience. But, if you can follow through with all of these steps, the outcome will be greatly worth it.
Servings: 8
Ingredients
Ox Bone Stock
- 2 1/2 lbs beef femur and knuckle bones
- 2 lbs flank steak or brisket
- 1 korean radish halved
- 1 medium whole onion
- fuckton water
Ox Bone Soup
- glass or yam noodles
- korean radish diced
- sliced brisket or flank steak
- ox bone stock
- green onions finely chopped
- korean salt
Instructions
Ox Bone Stock
- Boil the bones for 20 minutes. Strain the bones and discard the water. Wash the bones of any bone fragments. Make sure to clean out your stock pot of any leftover bone scum.
- Place the bones, meat, onion, and Korean radish in a large stock pot. Cover with 12 cups of water. Bring to a boil. After 30 minutes, reduce heat to medium and simmer for 3 hours.
- Remove meat and Korean radish. Let cool and place in refrigerator for later use.
- Strain the stock of bones and onion into another pot. Let that stock cool, then refrigerate or put outside if winter time. Then skim all of the fat off the top.
- Clean out any bone scum from your stock pot. Add the bones and onion back in. Fill with another 12 cups of water. Bring to a boil. Reduce heat to medium and let simmer for 3 hours.
- One again, strain the stock of bones and onion into another pot. Let that stock cool, then refrigerate or put outside if winter time. Then skim all of the fat off the top. Add that stock to the first batch of stock. Continue to keep cool.
- Clean your stock pot again of any bone scum residue. Add the bones and onion back in. Cover with 12 cups of water. Bring to a boil. Reduce heat to medium and simmer for another 3 hours. At this point, the final batch of stock will look milky in appearance.
- Strain the stock of bones and the onion. Let that stock cool, then refrigerate or put outside if winter time. Then skim all of the fat off the top.
- Add all 3 stocks together. Bring to a boil and simmer for 1 hour. The stock should be clear of fat and milky in color.
Ox Bone Soup
- Place a portion of noodles in a soup bowl. Slice the meat thin. Cut the Korean radish in small 1/2″, 1/4″thick pieces. Finely chop the green onions.
- Layer the noodles on the bottom, followed by the Korean radish, then sliced meat across the top. Add a shit ton of green onions.
- Ladle hot ox bone stock over the soup ingredients. Season with korean salt to your taste.
Potato Poblano Soup
Potato Poblano Soup
This is a fast and easy Mexican soup recipe that hits the spot on a winter night. If you want to be adventurous with this soup, substitute the regular butter for ganja butter. I sautéed the onions and garlic with 2 tbsp of my ganja butter. Also, after I bowled up the soup, I scooped a melon ball sized orb of ganja butter and placed it in the middle of the soup. The flavors of the ganja butter and the soup work really well with each other. Plus, after eating this at 6PM on a Sunday night, I was terribly stoned until about noon on Monday.
Servings: 4
Ingredients
- 3 whole poblanos
- 1 lb cubed potatoes
- 2 tbsp butter
- 1/2 medium white onion diced
- 1 head minced garlic cloves
- 4 cups chicken or vegetable stock
- salt and pepper
- 8 oz queso fresco or panella cheese
Instructions
Roasting Poblano Peppers
- Turn on your broiler. Place the poblano peppers on a rack on a baking sheet.
- Roast under the broiler for 4-5 minutes a side. The skins will char. Once done roasting, place in a paper bag or a container with a cover. This will help steam off the charred skins. Seed, dice and set aside.
The Soup
- Boil the potatoes for 10 minutes. They should be cook through but still firm. Drain and set aside.
- In a stock pot, saute the onions and garlic in butter over medium high heat for 3-4 minutes. If you happen to have ganja butter, I recommend giving it a try with this soup. The flavors work really well together.
- Add in the potatoes, roasted poblanos, chicken stock, and salt and pepper. Simmer for 15 minutes.
- Bowl it up! Add in small cubes of quest fresco or panella cheese.
Kimchi Fried Rice
Kimchi Fried Rice
This is the reason why I always make extra steamed rice. It is so much better the next day being used in fried rice. This recipe uses my homemade kimchi. This kimchi fried rice is very versatile. If you want this rice to be vegetarian, omit the bacon and eggs. You can also use other proteins than bacon: ground pork, ham, spam, chicken, tofu, all work really well.
Servings: 2
Ingredients
- 4 strips diced bacon
- 3/4 cup kimchi diced
- 1/4 medium onion diced
- 1 small carrot diced
- 2 green onion finely chopped
- 4 tbsp kimchi juice
- 1 tbsp soy sauce
- 2 tbsp gochujang paste
- 2 1/2 cups cooked day old rice
- 1/2 tbsp sesame oil
Toppings
- fried egg
- sesame seeds
Instructions
- Brown the diced bacon, but don’t cook until crispy.
- Add in the kimchi, onion, carrot, green onion, kimchi juice, soy sauce, and gochjang paste. Cook for 5 minutes.
- Stir in the cooked rice. Mix thoroughly with the rest of the ingredients. Then drizzle the sesame oil over the rice. Cook for another 5 minutes.
- In an egg skillet, heat 1 tbsp of cooking oil over medium high heat. Crack 2 eggs into the skillet. Cook until the whites are cooked without flipping it, 3-4 minutes.
- Top your kimchi fried rice with the fried eggs and some toasted sesame seeds.
