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.
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
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.