Spinach and Tofu Soup is such a soothing soup. I truly enjoy this kind of soup.

Also, this is probably the easiest recipe right after miso soup ever. All you need is a few ingredients to make this broth delicious and spicy if you wish.

You all know that I love Gochujang, right? So yes, I mixed that into the broth, but it is completely up to you.

If you have it, yes gochujang will give more flavor and heat, but if you don’t just add a bit of cayenne pepper or leave it nice and smooth as it is.

Also, it is great if you add seaweed instead of the spinach as I did for my miso soup, but spinach worked very well, and I actually like it.

I paired it with steamed rice, which was especially nice with this soup.  It is delicious, and filling, light and satisfying and you could pair it with fish or chicken or nice sandwich on the side to go along.  

Anyhow, I took a little break, but I am back. Sometimes I have this writer block and it is not easy to bounce back.

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I love writing about food and where it comes from, and occasionally drop a line or two about my troublemakers.

Staying away from the computer was refreshing I have to say. Not that I do not like visiting blogs, spending time feeding my Pinterest addiction, but actually fresh air and some shopping do the trick most of the time.

Nonetheless, I was missing you all and my friend Google so I decided to come back as soon as I felt better… and also I needed to get out of my daily outfit/uniform “PJ” and get into the working mode.

If you make my Spinach and Tofu Soup pleas etag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

Thank you so much in advance!

Yield: 4 SERVINGS

Spinach and Tofu Soup

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delicious and soothing Asian style soup with tofu.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 12-14 oz fresh Spinach or frozen
• 3 Garlic cloves crushed
• 2 Cups Water
• 2 Cups Beef Broth or Vegetable
• Soy Sauce low sodium to taste
• 1/2 Tbs. Gochujang*optional
• 6 oz Organic Firm Tofu or any that you prefer
• 1 tsp. Sesame seed oil
• Garnish: Green onions

Instructions

1. Wash the spinach well, discarding discolored and tough leaves. Shake off excess water and chop them into smaller pieces. If frozen just add it to the broth, it will defrost and cook evenly.
2. In a larger pot, put spinach, crushed garlic, then pouring water and broth; Season it with Soy sauce to taste and about 1/2 Tbs. Of Korean chili paste (gochujang), let it boil for 10 minutes on medium-high. If you are using frozen spinach, let it cook perhaps two minutes longer.
3. Add cubed tofu, stir and let it boil, covered for 5 more minutes; drizzle with sesame oil if you wish.
4. Serve the soup with Rice, and if possible with kimchi.

Notes

This soup does not have to be spicy, you can leave out red hot chili bean paste - gochujang. You may add more Beef broth if you like to have more.

Adjust the Soy sauce to your taste. Instead of Beef broth (store or homemade), you can use Chicken Stock or Vegetable. Softer tofu is usually served in broth/soup/stew, but for this one, I actually like firm tofu.

Be the judge and see which one do you like better! Instead of the Spinach, you may use chopped Kale, but remember that kale leaves are tougher, so you have to let it cook 10-15 minutes longer.

Did you make this recipe?

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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.

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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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