Oojuk Shiraegi Doenjang Guk (Ox Feet Cabbage Soup)

우족시래기 된장국

Oojuk Shiraegi Doenjang Guk (Ox Feet Cabbage Soup)
Rating:
Your rating: None Average: 3.7 (6 votes)
Author: umma
Date: 6-10-10
Servings: 4-5
Prep Time: 40 minutes
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Ox feet and dried cabbage leaves combine to form a wonderfully savory soup. You can typically find the ox feet at Korean grocery stores, sliced very thinly.

Recipe Ingredients:

  • 4 ox feet (buy as thinly sliced as possible - this is available at Korean grocers)
  • 8-9 cups water
  • 7-8 peeled garlic pieces
  • ½ tsp black peppercorns
  • 2 giant green onion or leek (daepa)
  • 10 oz dried napa cabbage leaves, soaked; or fresh napa leaves that have been boiled (shiragi 시라기)
  • 1 tbsp soybean paste (doenjang)
  • 1 tbsp minced garlic
  • ½ tbsp sesame oil
  • dash salt and pepper
  • 1 tbsp soybean powder (konggaru) - this is optional
  • 2-3 tbsp of water

Recipe Steps:

  • Soak ox feet pieces in enough cold water to cover for 1/2 hr to get the blood out. Drain, then add enough cold water to cover again and bring to a boil. As soon as it boils, drain the water and discard again.
  • Add new water (approximately 8-9 cups to cover ox feet), garlic, peppercorn, and giant green onion or leek. Bring it to boil and cook on medium heat for 3 hours, adding more water when the water level gets low.
  • After 3 hours, remove the ox feet and skim off the grease from the top of the broth using a sieve or a scooper. Save the stock.
  • Separate the chewy white meat from the ox feet using your hands or if necessary a knife. Sprinkle with a dash of salt and pepper, mixing well. Set aside.
  • Squeeze out water from the soaked dried cabbage leaves, and cut into bite sized pieces. Into the cabbage leaves, add the soybean paste, garlic and sesame oil, mixing well.
  • Separately, put the soybean powder in a bowl and mix it well with 2-3 tbsp of water.
  • Add the seasoned cabbage leaves into the stock and bring to a boil. When the cabbage leaves get tender, add the soybean liquid and the ox feet meat. Bring the soup to a boil and then turn the heat off – add salt and pepper to taste.

Serving Size: 4-5
Preparation Time: 40 minutes

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