Ox Bone Soup
Posted 18 May 2011 - 04:45 PM
Ive tried making Korean Ox Bone Soup 2 times, this time its not white either.
What am I doing wrong?
I soaked them in water 2 hours today, theyve been boiling now for 7 hours.
Do you think my aluminum pot is doing it? Or hard water?
Its just barely cloudy-ish....
Help me please.
Posted 18 May 2011 - 09:20 PM
It's also not uncommon to boil this soup for 24 hours. Its great, so you should make a ton. It's good not only with rice, but also as a base for mandoo guk and kalgooksu
Edited by SheenaGreena, 18 May 2011 - 09:21 PM.
Posted 19 May 2011 - 06:45 PM
Posted 23 May 2011 - 02:45 PM
Posted 24 May 2011 - 04:23 AM
Geena, is right it is easier to make the soup whiter when using shank bone (the long bones of the legs). In a lot of Korean restaurants in Korea they use, and reuse bones. You don't have to do that as my mom doesn't but here is the steps my takes to make Ox bone soup. My mom just soaks the bones for an hour in cold water in the refrigerator, then drain and pour boiling water over the bones and rinse. Then she boils it in fresh clean water for 10 minutes, dumps that out cleans the pot and with fresh clean water simmers it for hours. Before she goes to bed, she places the pot into the refrigerator over night. Next morning she skims the fat, and then boils again. Then we eat it usually for lunch or dinner depending on weather she thinks it is ready.
I think I need to make some, but I need to eat what I have in my pantry for now.
Edited for extraneous words and clarification.
Edited by milgwimper, 24 May 2011 - 04:24 AM.
Posted 20 July 2011 - 02:10 AM