Since last week I was planning on making Korean oxbone soup. Unfortunately, the market only had oxtail and not beef bones so time to make a new dish! Don’t you love when a dish just comes together out of thin air? Wanting a comforting bowl of soup and noodles, I’ve put together an Asian inspired oxtail stew with glass noodles. This stew may take some time to put together but with little active cooking time, it’s not that difficult. Are you ready for your kitchen to smell glorious?
**Helpful tips and common mistakes
Preparing this soup may seem tedious but it’s really just a matter of waiting. Trust me, the broth will be worth it.
Soaking the oxtail in water prior to cooking allows any blood to be washed off. Boiling the bones before cooking allows the blood to cook out and any scum from the bones to be removed. The bones will feel oily when rinsing, but don’t worry since you will skim the fat off the soup later.
Three hours later, you will notice that the water becomes a murky, brownish color. This is simply from cooking the bones, allowing it to release the marrow. The broth now has great flavor from the bones and oxtail and is a wonderful base for your stew. The meat on the oxtail is incredibly tender at this point and will easily fall off the bone.If you don’t mind having the fat in your soup you can go ahead and proceed but once you refrigerate it, you will see the layer of fat on top; not quite appetizing for your stomach!
You can use dried chili for your soup but since I had these lovely Thai chilies growing outside, I took advantage of it. Use less if you want a milder soup or none at all.
You can purchase dark caramel soy sauce at your local Asian market but I decided to just make my own instead. Make the caramel by melting 2 tbsp white sugar with 3 tbsp water. Bring to a boil over medium-high heat. Keep a close eye on it because once it starts to turn slightly golden it will brown very quickly! Add 1/4 cup soy sauce once you have caramel. Add this to your stew.
When preparing bok choy, do not cut off the stems. Instead simply cut right through the stem. Clean the inside with water to remove any excess dirt.One hour later and you have a beautiful broth. Since I used homemade caramel soy sauce, it didn’t have the same sweetness as the bottled dark caramel soy sauce. Solution? Add more brown sugar.
Glass noodles are so thin they don’t need to boil in water like pasta. Just soak in water, drain, and pour in your soup. It should cook in the hot liquid.
I truly enjoyed this stew. The beef was just so tender and the broth was full of flavor. The bok choy added a nice crunch while the snow peas and carrots lent a sweetness to the stew. Sometimes unplanned meals end up being the best ones!
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