Kkori (kkoli) Gomtang 꼬리곰탕 in translation is Korean Oxtail Soup which is tasty, delicious and comforting soup.

This particular soup made it frequently in front of me while I was sick last month.

I made a huge pot of this soup and ate it in two days. Then I made it twice after I recovered.

It was so good that I simply could not stop eating, plus it was really good for my stomach.

At that moment It was just what I needed and to honestly tell you the truth it is way better than any chicken noodle soup.

The best part for me about Korean cuisine besides tastiness is how many dishes are spicy with a special unique aroma and distinguished taste.

Click here for my amazing Asian inspired recipes.

It just opens up your appetite and you would ask for more. The color of the dishes is always just incredible too.

Korean table setting or “bansang” Banchan (반찬 panch-an) is a central fixture of a Korean meal.

It refers to the small side dishes where Koreans serve their most traditional delicacies such as red chili pepper paste, soy sauce, kimchi, etc.;

Additionally, if you didn’t know, Soups and Stews are not considered as a part of the bunchan.

Oxtail Soup looks difficult but it’s actually very simple not at all. Even though it takes a long time to cook, it’s totally worth the wait! But you can always use a pressure cooker. 

I made Napa(Chinese) Cabbage Kimchi (배추-baechu 김치-kimchi) that you see in the photos.

Koreans have many kinds of Kimchi depending on the season and over 200 types, but one made from Napa or Chinese cabbage is the most common one.

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For some of you that don’t know what Kimchi is.

Well, basically it is a fermented vegetable. The difference between regular Sauerkraut and Napa Cabbage Kimchi is in preparation and spices.

It is very flavorful and if you make it at home you can adjust the heat, too although you have nonspicy kimchi which is called “white kimchi/baek kimchi”.

I like my food with a lot of heat, so mine was very spicy because I used more Red Chili pepper powder or gochugaru, but it is again optional how much is too much for you. 

We bought a jar from my local store and it was mild, almost not as spicy so I decided to get everything and give it a try.

Thankfully my first try was a success and I started to make kimchi from that moment on; because not only that it is delicious but it is considered one of the healthiest foods.

Why am I writing about kimchi? Well because Koreans eat kimchi with almost every meal. 

Hey, if you get inspired and make this Korean Oxtail Soup, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: 6 to 8 Servings

Korean Oxtail Soup

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Korean Oxtail Soup is comforting, tasty and simply amazing!

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 30 minutes

Total Time 3 hours 40 minutes

Ingredients

• 3 Lb. Oxtail beef
• 1 Onion peeled
• 6 Garlic Cloves
• 3 inch Fresh Ginger peeled
• 1 Daikon/large Asian Radish
• 1 Tbs. Whole Peppercorns
• Water to fill the pot

Garnish:

• Scallions-green part
• Salt to taste

Meat/Beef Seasoning:

• 1 Tbs. Red Hot Chili Pepper Paste 고추장-Gochujang
• 2 Tbs. Soy Sauce any kind but try to look for Korean brand/import
• 1 Tbs. Sesame Oil
• 1 Tbs. Toasted Sesame Seeds
• 2 Scallions green part
• 1-2 Chili Pepper sliced
• Salt if needed to taste*

Instructions

1. First wash the oxtail very well under the cold water-then fill the big bowl or pot with water and put oxtail pieces in there for 45-1hr. so the blood can get out.
2. Once that process is over, wash the oxtail again. Put it in the large pot, fill with water and boil for 15-20 minutes. Drain it again so you can get rid of unnecessary fat. Drain the water out and wash the oxtail once again, and wash the pot too.
3. Second part: Put the oxtail back in the pot and fill with the water, but this time adds a whole peeled onion, whole garlic cloves, ginger, peeled daikon radish, and peppercorns. Cook covered on low heat for next hour and a half (1 1/2hrs) -if you need to add more water you can do so one cup at the time. Also, skim with the spoon broth each time you see the bubbles of fat rising up. That way you will get rid of the unnecessary fats. I found it easier to take the onion, radish, garlic, ginger, and peppercorns out when I drain the broth in the other pot and drop the oxtail back in the broth, but you can try taking everything out individually or just use large tea bags and put smaller ingredients such as garlic, and peppercorns in there so all you need to do just pull it out and since the onion and radish is large that is easy to take out. You will need to pull them out after an hour and half of cooking.
4. Third part: Add more water to the broth if needed, cover the pot with the only oxtail and boil on medium heat for the next one hour (1 hr). After an hour take the oxtail out, and separate all the meat from the bones, set all on the side and put the bones back in the pot to cook for one more hour (1hr) on a low heat-simmer, covered. At this time you could add pinch or two of salt but you can do that once it’s served and on the table. Broth needs to be whitish, rich and full of flavor. Bone marrow is making the broth whitish and bit fatty and that is what you want to achieve while making this soup.

Meat:

1. Pull apart the meat that you cooked, it should be very tender. Mix soy sauce, sesame oil, and red chili pepper paste; stir it in the meat. For final presentation sprinkle sesame seeds on top as well as green part from scallion and fresh red chilies. On the end I just mixed everything but if you are serving it for other people you can serve everything separably in the little bowls so they can adjust the heat to their own individual taste. I didn’t use any salt but if you need just add a dash or two.
2. Serve it with a sprinkle of green onion (green part) with Rice, kimchi, and pull apart flavored beef that is literally melting in your mouth and gives amazing compliments to the broth. Clean your spoons while eating and enjoy!

Notes

• 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!:)

Did you make this recipe?

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Early chaotic mornings are not my thing just because I work late, and then waking up after only a few hours of sleep puts me in a cranky mood… and that is strange considering that most of the time I have a huge smile on my face, meaning that I am a pretty happy person.

I have to make a new schedule and go to sleep early because school is staring tomorrow…this summer break sure passed by quickly!

My youngest son will start Kindergarten, and I don’t think that I will be able to hold back and not cry. I started to be emotional a month ago, and he would sit next to me and say things like: ” mom, it’s ok, we gonna have our special breakfasts on weekends.

I will be fine going to school, so you just have to work and be happy”. I mean how to hold back the tears, and not let your heart melt when he says something like that… he is only 5 1/2.

After they start to school everything changes. Of course, mother’s love never will, but you know year after year they are getting older as well as we are.

You start to remember things when they were little such as when they walked for the first time, say mommy and daddy, or even when they started to eat solid food.

I know each year will bring something, something new for them, but it’s just hard to let it go…When I start thinking about my oldest son, he was just like Daniel.

He would say cute things to me, but now when he is hitting early puberty sarcasm wakes up, school crushes, girlfriends, long talks with friends, and not much time for me anymore…so I was holding to my babies as long as I could to let them know that I am here for them.

I was blessed enough to stay at home mom and be with my kids for those first 5-6 years before they started a new chapter of their life, and I’m really thankful to my husband who was always supporting me to be home.

Of course, I will be by their side always, but those first years I will treasure forever.

I have for you today an incredible meal or you can even call it a salad…

The balance of flavors, and a fantastic combination. It is sweet, sour and a bit spicy… It puts this meal on my top 5 best dishes that I’ve tried in the last few months.

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Roasted Sweet Potato Fries with Steak

Inspired by “the complete book of the main course”

Course Main Course, Salad

Keyword salad, beef, dinner

Servings 2 Servings

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 Sweet potatoes sliced into fries
• 2 Steaks
• Salt and Pepper to taste
• Oil

Dressing:

• 1 garlic clove
• 1/2 cup flat leaf parsley
• 2 tbs. Cilantro coriander, chopped
• 1/2 Fresh Chili Pepper seeded and chopped
• 2 tbs. Yellow Mustard  or Dijon Mustard
• Juice of 1/2 Lemon
• 3 Tbs. Olive Oil
• 2 Shallots chopped
• Salt and Pepper to taste

Instructions

1. Preheat the oven on 375 degrees Fahrenheit. Line the baking pan with parchment paper.
2. Wash the Potatoes, peel and cut into long strips for the Fries. Soak in the cold water for about 10 minutes then dry with kitchen towel, preferably cotton. Season Sweet potato fries with salt, pepper, and oil. Toss them with your hands to code each of the fries. Roast potatoes for 20 minutes or until they are tender and look done.
3. Season the steaks with Salt and Pepper. Put on the grill or on the stove pan with oil. Cook for 5 minutes on each side or more depending on how thick steak is and/or how you prefer it. I like mine medium rare, so 3-4 minutes on each side on high temp was just enough. Once it’s done place it in the aluminum foil and closes so the air would not come in. Keep it there until it’s ready to be served.

Dressing Prep:

1. You can use a food processor and place everything in there or chop/mince it by yourself.
2. I used a food processor. It was convenient and this thick dressing was done in a few minutes.

Assembly:

1. Cut the steaks into thin strips, place sweet potato fries next to it or on top, and spoon the dressing over. You can eat it hot or cold.

Thai Green Chicken Curry is simple and delicious meal for just about anyone. The delicious flavors linger with every bite.

I got a new cookbook for mother’s day, a gift from myself. It is “Cooking school-Thai Cuisine“.

I love Japanese, Korean and Chinese dishes but have to tell you that I also enjoy occasional Thai extraordinary food as well.

With that being said, I wanted to explore more extraordinary flavors of Thailand. This book was unbelievably helpful to bring the aroma of Thai cuisine into my kitchen and on my blog.

Click Here for more delicious Thai influenced recipes

Today I am introducing a really easy recipe, and packed with an explosion of flavor. It is smooth and creamy, it is spicy but mild, and light coconut milk is just an amazing addition. 

I versioned my idea to use a coconut shell as a bowl since I already had a coconut, which I had to use a hand saw and then a huge knife to open it!

Mother’s Day!

Besides my new lens from my hubby, a handmade cookbook from my daughter, I got numerous beautiful and thoughtful drawings from both of my boys.

Anyhow, let’s move on, me opening a coconut for 30 minutes is not interesting at all:))  

So here is a recipe that I twigged a bit since it was including baby eggplants that unfortunately I didn’t have.

I really didn’t want to get out of my comfy PJ and drive to the store…so it is what it is, and it was so tasty!

How to get ingredients in the USA:

• You can find in your local store such as Kroger, Publix or Walmart on aisles where is International Food/cuisines. 
• You can visit your International Market and find everything that you need, for just about any Asian influenced dish. 
• Look online! (Personally, I don’t like to order any types of food online)

If you decide to make Thai Green Chicken Curry do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 4 Servings

Thai Green Chicken Curry

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It is smooth and creamy, it is spicy but mild, and light coconut milk is just an amazing addition. Enjoy!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tbsp. Peanut chili Oil /I put chili flakes and made it spicy
• 2 tbsp. Green Curry Paste
• 2 skinless boneless chicken breasts, cubed
• 2 kaffir lime leaves coarsely torn (I got it in the international store)
• 1 Lemongrass stalk finely chopped
• 1 cup coconut milk
• 2 tbsp. Thai fish sauce

Garnish:

• Thinly sliced kaffir lime leaves
• Shaved fresh coconut
• Cilantro *optional or Thai Basil

Instructions

1. Heat a pan or/wok over high heat, and add Peanut chili oil.

2. Add the green curry paste and stir it until aromas are released.

3. Add cubed chicken, lime leaves, and lemongrass and cook it for about 5 minutes or until chicken begins to develop nice brown color.

4. Add coconut milk with just a pinch of salt and simmer on low heat for about 10 minutes.

5. Stir in the Thai Fish sauce and serve immediately, perhaps over some rice.

6. Now garnish is up to you, I had coconut so I garnished it by shaving few slices, didn’t have Thai basil, or any basil on hand so I used cilantro instead just to give you an example and contrast of the colors. I did change the recipe just a little bit but it still seemed very tasty.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest