Put the oxen tow in a pot with 3 liters of water and simmer on low heat for a total of 4-6 hours until the soup becomes milky in color. Then add 1 liter of water (if necessary, pour more water) and continue cooking. Season the finished soup with salt and pepper. Cut the spring onions into fine rings. Now pour one ladleful each into preheated bowls and garnish with the spring onions.
Preparation Tip:
Recommended side dish: rice. This ox-drag soup is appreciated in Korea throughout the year as a fortifying soup, which works wonders especially after a long illness or loss of appetite.
Related Recipes:
Light + Dark Vegetable SoupA delicious mushroom dish for any occasion! Ingredients make about 1 1/2 liters of clear soup: Light vegetable...
Colorful Treasure SoupFor the Colorful Treasure Soup, cook the pasta in plenty of salted water until al dente, empty into a...
Chicken Fricassee with GrapesCarefully rinse the poulard. Clean the greens and cut them into pieces. Peel the onions and cut them in half...
Asian Pork KnucklesCoarsely crush the unpeeled garlic with a heavy kitchen knife. Cut the unpeeled ginger into thin slices. Cut...
Dutch Pea Soup – Hollandse ErwtensoepSoak the peas covered by water for 12 hours. Rinse the sweaty feet, add to the peas form, and add so much...
Mixed Bean SoupPerhaps your new favorite bean dish: 1. heat vegetable oil in a large saucepan. Add potatoes, onions, carrots...
Coconut Chicken Soup with Wan TansBoil out a hearty soup from the chicken carcass and root vegetables for about 1.5 hours. Add the remaining...
Asparagus Soup with ProsciuttoFor the asparagus soup with prosciutto, boil water, salt, sugar and butter. Cook asparagus in it until al...
Chili with BulgurFor the chili with bulgur, wash the bulgur with cold water until the water drains clear. Put it in a pot and...
Black Beans with SofritoSoak the beans with a green bell pepper in water for 8 hours or overnight. Then boil the beans, peppers and...