Kimchee Oxtail Soup

Method

Directions

1. 1
   Soak rice disks in luke-warm water for at least an hour.
2. 2
   In a stock pot, bring stock to a simmer and add ginger. Simmer for 15 minutes until fragrant.
3. 3
   Heat a cast iron pan to medium-high heat. Add 3 tbsp vegetable oil. Let oil heat. Dust oxtails with flour then add to pan and sear on all sides. Remove from pan and set aside. To the same pan, add a splash of the stock and scrape any pieces off the bottom. Pour pan contents into the stock pot.
4. 4
   Remove the ginger from the stock pot and add the wine. Bring to a simmer and cook for 5 minutes. Then add the leeks and cook until fragrant, about 3 minutes. Add the meat and cook for 1.5 to 2 hours, or until tender.
5. 5
   Add the rice cakes and cook for 10 minutes, or until just a bit firm. Add the kimchee and mushrooms and cook for another 2-3 minutes, or until rice cakes are chewy. Remove the pot from the heat and add the chopped Chinese greens.
6. 6
   Adjust seasoning with salt and white pepper. For extra spiciness, add the Korean chili flakes or more kimchee.