My version of 꼬리곰탕 (Ox tail soup). It contains all the elements of traditional gom tang! Rice porridge made with ox tail soup broth simmered for 4 hours. Radish was dunked in at about 3 hour mark. Ox tail is coated with soy-based sauce, and garnished with scallion and scallion oil.
It was my first time making scallion oil, and it seems a bit pale. How do I get it to be more vibrant? I fried scallions in neutral oil for a 3-4 minutes, gave it a good blend with an immersion blender, and strained it on iced mason jar. Maybe fry for longer? Don’t use immersion blender? Blend longer?
Thanks for taking a look!
by yorzz
4 Comments
Ilugh
That’s the sound this image makes.
First, this looks both delicious and comforting.
Second, the oxtail does not look sauced – you need to get a nice clingy reduced sauce to cover it. Between the soup and the soy you should be able to pull this off.
Third, to get your scallion oil greener, you can add blanched and dried spinach when you blend, just use same amount by weight of spinach and scallions as a starter and work out from there.
prob tastes amazing. that garnish on top is sad af though.
im jealous tho, my kitchen cant even handle ramen without chaos fr