Tag: soup
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.
Korean Chicken Soup
Korean Chicken Soup with Napa Cabbage and Shiitake Mushrooms
As I sit here making this chicken soup, we are getting dumped on with snow in MN. This Korean chicken soup if fairly easy to make. It is even better when you have the time to cook the stock for a second time with the remaining chicken carcass.
Servings: 4
Ingredients
- 1 3-4lb whole chicken
- 1/2 large onion
- 3 green onion
- 1 1″ chunk of ginger split in half
- 1 tsp whole black peppercorns
- 1 head garlic
- 12 cups water
- 1 lb napa cabbage sliced
- 6 shiitake mushroom caps thin sliced
- steamed rice
Garnish
- green onions diced
- salt to taste
Instructions
- In a large stock pot, add the whole chicken, onion, green onion, ginger, peppercorns, garlic, and water. Simmer on medium high heat for 1 hour.
- Remove the whole chicken from the pot. Let cool. Continue having the stock simmer.
- Once the whole chicken has cooled, remove all of the meat off the carcass. Set aside.
- Add the chicken carcass back into the pot and simmer for another hour. If you don’t have the, this step can be skipped.
- Strain the stock into another pot.
- At this point, you can leave the stock as is or spoon off any fat floating on the top.
- Add the chicken, Napa cabbage, and shiitake mushrooms. Simmer for 20 minutes.
- n the bottom of a bowl, add 1 cup of steamed rice. For the chicken soup over the rice. Add salt to taste. Garnish with green onion.
Thai Noodle Soup with Pork Belly
Kuay Jub (Thai noodle soup with pork belly)
Kuay Jub. Thai rice noddle soup with pork belly. As far as I’m concerned, this is the ultimate comfort food. I recently ate this for the first time at my favorite local Thai restaurant, On’s Kitchen, and have never been so satisfied. I went home afterwards and took a nice nap, cradling my filled gut. This is a soup that will make you want to change your undies afterwards. Climactic. While there is a lot of steps and ingredients to make this soup, they are all fairly simple. The pork belly is the only thing that really requires a lot of time to cook. Cooking the belly at 225 first helps render out a lot of the fat. Turning it up to 400 for another 20 minutes will make the skin nice and crispy. If you are good at multitasking, while the pork belly is cooking, fry up the tofu and drain on a paper towel. Hard boil your eggs. Boil your rice noodle flakes. Make your soup stock. Get 2 birds stoned at once.
Servings: 2
Ingredients
Pork Belly
- 2 8 oz skin on pork belly slabs
- 1/4 cup fish sauce
- 1/8 cup vinegar
- 1 tbsp salt
Noodle soup
- rice noodle flakes
- 1 cup bean sprouts
- 2 hard boiled eggs
- 2 cups fried tofu
- 5 cups water
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp sugar
- 1/2 tbsp 5 spice powder
- 5 minced garlic cloves
- 1 tsp dried black peppercorns
- 1 tsp cilantro stalks diced
- 1/3 lb sliced pork
Garnish
- green onion
- cilantro
- fried garlic
Instructions
Pork Belly
- Mix fish sauce and vinegar together. Add the pork belly. Coat on all side and let marinate for 10 minutes.
- Put pork belly in a baking dish skin side up. Poke slits with a knife on the skin side to help render out the fat and make the skin crispy. Add salt to the skin side.
- Preheat oven to 225. Roast pork belly for 45 minutes. Turn up oven to 400 and roast pork belly for another 20 minutes until skin is crispy. Set aside
Noodle Soup
- In a stock pot, bring water, light and dark soy sauce, 5 spice powder, sugar, garlic, cilantro stalks, and peppercorns to a boil. Turn down to medium heat and add fried tofu and hard boiled eggs. Simmer covered for 15 minutes. Add sliced pork and cook for another 2 minutes.
- While the stock is cooking, soak 2 servings of rice noodle flakes in cold water for 3 minutes. Then add the rice noodle flakes to boling water and cook for 5 minutes. Drain.
Soup Assembly
- Put rice noodle flakes on the bottom. On top of them, in the center, add bean sprouts. On the left side of the sprouts, add chunks of pork belly. On the right side of the sprouts, add chunks of fried tofu from the stock. Take out one of the hard boiled eggs from the stock and slice in half. Put below he bean sprouts.
- Spoon over the soup ingredients the broth with the sliced pork. Garnish the top with green onion, cilantro, and fried garlic.
