Detailed and pretty easy recipe for amazing Korean Oxtail Soup 꼬리곰탕
This soup cooked for well over 3 hrs and you can imagine the flavor. It can be boiled longer and up to 5 hrs.
Once it is cooled down, you might have some leftovers, put it the airtight container and in the fridge- just heat it up on the stove again and eat/or it can be stored for 4-5 days in the fridge and used as a meal flavoring.
I used the first two times beef chuck because I like slowly boiled beef and it does add to the broth flavor a bit. I do recommend for beef lovers to use more meat, but in chunks not as a cut out in cubes beef for stews!
If you do not wish to make kimchi and want to taste it, you can buy it in the Korean, Asian or International markets; they carry usually many different sizes and types. I found my first one in Kroger close to the fruit and veggies sections, it was little jar but It gave me an idea of how it tastes.
If you do not want to pull the meat off the bones, you can serve them in the separate bowls or in the soup, but put on the side another bowl with a paper towel so you can hide what you couldn't eat or chew.
This soup is not everyone's cup of tea, but I loved it and I hope that you will too. My final advice is "do not be afraid of the time consuming and the prep or steps in this soup, it is very well worth it and I know that you will not be disappointed." It's soothing when you have a cold and it can be great when hangover!:)