Korean Ox Tail Bone Marrow Soup
Korean ox tail bone marrow soup is full of collagen. All you need to do is to add water and simmer for hours. Serve with rice and kimchi.
Ingredients
- 4 lbs ox tail bones
- water
- salt and pepper
- chopped green onion
Instructions
- Soak the ox tail bones in cold water for 1 hour, changing the water half way.
- Cut off any visible fats or loose skin attached. Add the bones to a large stock pot and add water to cover the bones completely. Bring to boil and cook for 5 minutes. Drain the bones and discard the boiling water. Rinse the bones with water.
- Put the bones in a pot again and pour water that is 3 times the volume amount of bones to the pot. Bring to a gentle boil, cover with a lid, and simmer for 6-7 hours over low heat.
- Take the bones out of the pot and let them cool. Collect the broth in a large container and cool as well. When the bones are cool to touch, Pull the meat off the bones and add to the broth. Keep the broth and the meat in a fridge.
- Return the bones to the pot and pour the same amount (or a little less) of water to the pot. Simmer again for the second time, 6-7 hours. Drain the broth and combine with the first batch, and chill.
- You can simmer the bones again for the third time if you wish. Follow the same step.
- When the broth is chilled overnight, you will see hardened fat on top. Remove the fat. You will have jellied bone marrow and meat pieces on the bottom.
- To reheat, simmer the bone marrow soup in a pot until hot. Ladle into a serving bowl and season with salt and pepper according to your taste. Sprinkle some chopped green onion. Serve hot with rice and kimchi.
Notes
Cooking Bone Marrow Soup in an Electric Pressure Cooker: If you want to save time, you can cook ox tail bones in an electric pressure cooker. Just add bones and water, and cook for 1 hour in pressure cooking. Natural steam release setting for 10 minutes, then quick release. Repeat the same process for 2 more times.