Mayor Al, they used to just about give them away in certain markets. You're right, now they are super expensive. When I was in South Korea, I used to eat ox tail soup all the time. They made a white broth for it that was just faboo. On a frigid day, when the wind was coming out of Siberia, I used to go to a few places I knew that were famous for solung tang (ox tail soup) and I would be in heaven.
How is the Korean version different from the German version?? Do you have a Korean recipe?? We would love to see it!
While waiting for your response, I googled Korean Ox-Tail Soup. Here ya go!!
Here's a Korean version Korean Ox Tail Soup Recipe
A couple people have asked for a Korean Ox Tail soup recipe so here is one version::
Ox Tail Soup (Gori gomtang)
Total prep/cooking time: Up to 5 hours
Makes 4 or 5 servings
4 pounds beef oxtail
8 cups water*
1/2 inch ginger
5 cloves fresh garlic, peeled
1/2 teaspoon salt
* may use 3 cups beef broth and 5 cups water
1 medium onion
1/4 small Daikon radish
Korean sweet potato starch noodle (glass, cellophane, or clear noodle)
4 green or spring onions
8 cloves fresh garlic, peeled
If whole, seperate the ox tail at the joint.
Hand trim excess fat from the segmented ox tail. Set fat aside in a small container.
Put ox tail in a large pot and completely cover with cold water. Let soak for one hour and discard water.
Garlic And Ginger
Trim the hard tops from the garlic.
Slice garlic cloves in half from top to bottom.
Slice un-peeled ginger in thin diagonal slices.
Onion if used
Cut onion in half from top to bottom.
Starch noodle if used
Soak noodle in cold water for one hour (do this two hours into the cooking).
Daikon if used
Wash well and thinly slice.
Put in a small bowl and lightly salt.
Mix well and let stand ten minutes. (Do this about twenty minutes before the end of cooking)
Place ox tail and trimmed fat in a large cooking pot with 8 cups water (or water/broth) over high heat and bring to a boil, skimming off oil and foam as needed.
Reduce heat to medium and add salt, garlic and ginger (add onion now if used).
Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color).
(If used, add sliced Daikon about ten minutes before end of cooking)
Remove the soup from heat.
Remove ox tail from broth with a slotted spoon and place into serving bowls.
Using a hand held strainer, remove onion and garlic solids from soup and discard.
(if used, add noodle to serving bowls)
Garnish and Serve
Chop the green/spring onions (if used, thinly slice the garlic cloves from top to bottom).
Ladle soup into serving bowls, add garnish, and season with salt/pepper to taste.
<message edited by Foodbme on Mon, 04/20/09 12:14 AM>