Korean Oxtail Soup Recipe Slow Cooker

April 07, 2023 Post a Comment

Korean Oxtail Soup Slow Cooker Korean Styles from vabeekugh.blogspot.com

Description

Korean Oxtail Soup or commonly known as Seolleongtang is a delicious and hearty soup dish that is usually served during the cold winter months. It has a milky white broth that is made from slowly simmering beef bones for hours. It is usually topped with spring onions and chili oil for added flavor and spice. This traditional soup is one of the most popular Korean dishes and is sure to warm you up on a cold night.

This slow cooker version of the classic soup is quick and easy to make. It is a great way to experience the traditional flavors of Seolleongtang while saving time. This recipe calls for oxtail as the main ingredient, but you can also use beef short ribs or beef shank if you prefer. The slow cooking allows the soup to develop a more intense flavor and a richer broth.

Ingredients

2-3 pounds oxtail

1 onion, sliced

2 cloves garlic, minced

2 tablespoons gochujang (Korean chili paste)

1 tablespoon soy sauce

1 teaspoon sesame oil

6 cups beef broth

2 scallions, sliced

2 tablespoons sesame seeds

1 teaspoon chili oil (optional)

Instructions

1. Place the oxtail in the slow cooker. Add the onion, garlic, gochujang, soy sauce, and sesame oil. Pour in the beef broth and stir to combine.

2. Cover and cook on low for 8-10 hours. The longer the soup cooks, the more flavorful it will be.

3. Once the soup is done cooking, remove the oxtail from the slow cooker and shred the meat. Discard the bones and return the shredded meat to the soup.

4. Taste the soup and adjust the seasoning as desired. Serve the soup hot, topped with scallions, sesame seeds, and chili oil.

Equipment

Slow cooker

Cutting board

Knife

Measuring cups and spoons

Large spoon

Serving bowl

Optional: Food processor

Notes

You can also use beef short ribs or beef shank instead of oxtail. If you do, reduce the cooking time to 6-8 hours.

If you want to make the soup thicker, you can purée some of the cooked vegetables in a food processor and add it back to the soup. This will give the soup a thicker consistency and a richer flavor.

If you don't have gochujang, you can substitute with red pepper flakes. Start with a small amount and adjust to taste.