Comments on: Ox bone soup

By: JoJo2013

JoJo2013 — Wed, 13 Mar 2013 23:40:54 +0000

Thank you soooooo much for this recipe! I am originally from LA and I grew up in the Korea Town area. This is my favorite KOREAN soup, I live here in Oregon now and there are no Korean restaurants so it’s been at least 8 years since I’ve had this!!!! Can’t wait to make my own!

By: MeeAe

MeeAe — Tue, 05 Feb 2013 06:31:53 +0000

Ok for those of you who are confused about ox bones vs beef bones, they are basically the same. They still call the grocery cuts of bone “ox” still, but it always was just male beef cuts. Nowadays the same male cattle that have been castrated are known as steer. They are used for meat. They are all the same. Beef. The only males not castrated are called Bulls, and they are only kept un-castrated for the sake of breeding (those lucky ones :) so…ox bones are beef bones.

By: amgranad

amgranad — Sat, 02 Feb 2013 00:35:54 +0000

Hi Maangchi, Is this the same as ox-tail soup? Have you tried using a pressure cooker for this? Does it make a difference?

By: Maangchi

Maangchi — Thu, 31 Jan 2013 14:02:10 +0000

That’s normal. yes, the first batch will be brownish but the second and the third batch will be white milky broth. Please read step 13.14, and15 in the recipe.
“Pour the brownish broth out of the pot and into a large bowl. We’re going to keep boiling these bones and collect the broth into this collecting bowl as we go along. Keep it in the fridge during this process.
If you have a larger pot, you could keep boiling the bones and adding water over hours and hours, but with a small pot we need to do it in stages and collect in this collecting bowl.
Fill the pot with water again (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
Turn off the heat, open the lid, and pour the broth into the collecting bowl. It will be a lot whiter than the first time we poured it out.”

By: Oboro-chan

Oboro-chan — Mon, 28 Jan 2013 21:27:15 +0000

Hello! I made this one with your recipe last month for my friends and they love it! But the thing is, my broth doesnt look as milky as yours.. I wonder why? I followed every instruction you made.. Is it possible that i didnt soak the meat and bones long enough?

By: neha0405

neha0405 — Sun, 20 Jan 2013 18:52:27 +0000

hey i was curious about if you could use cow leg bones instead of ox bone will it be ok? By the way the dish looks delicious.

By: Maangchi

Maangchi — Tue, 27 Nov 2012 00:36:43 +0000

yes, cook it with the lid closed.

By: Maangchi

Maangchi — Tue, 27 Nov 2012 00:35:18 +0000

yes, oxtail soup will still be milky.

By: MichelleKim

MichelleKim — Mon, 26 Nov 2012 22:23:06 +0000

Hi Maangchi!

So I am about to try your ox bone soup recipe but with oxtails instead of regular beef bones. My question is, can I still achieve the white milky broth with these oxtails??

Thanks!

By: yogi

yogi — Sat, 24 Nov 2012 19:11:51 +0000

Is the soup cooked/boiled covered? Thanks.