on today's cook with me series I'll be making Korean oxtail soup if you're interested in how I made this just keep on watching to start off you're going to get a bowl with cold water and place your oxtail bones in there for about one hour after that hour is up you're going to want to rinse all that impurities away and you just make sure that all that blood is removed and you just see here that I am just washing and rinsing the bones very well removing any excess fat chilies off the meaty parts but you don't have to take too much of the fat off because you kind of need some for your drop okay so once you clean all your oxtail I have another pot here ready for me to boil so I'm just going to turn it on you're going to want to use two pots for this or you can just use the one and then while the water is still cool you want to put in your oxtail now I'm not using a lot of water right now basically what I'm trying to do is boil all the impurities out of the oxtail so I'm gonna make it boil at once drain the water and then move on to my next pot or you could just wash this pot again and use it again but you're gonna want to bring this to a boil okay so I'm just gonna let that sit and boil so once you have that pot ready to boil you're gonna want to get your other ingredients ready and prepared for your second pot you're gonna first want to get a daikon radish so it's radish or I know some Chinese people like to call it white carrot it's a very I don't know how to explain it but yeah mine's looking a little dry so it's ready to use and then you have some green onions and garlic now I like to use a whole clove I don't really like to chop it up but I'm just gonna throw the nothing okay so here I will just chopping up the daikon radish and you can cut it to any bite-sized pieces you don't want to cut it too small because when it cooks down too much it does kind of melt I mean you'll notice they want to keep reboil in the soup but this is the size that I like to chop it I'm doing here is just peeling the garlic and I'm going to basically throw it in just as a whole when peeling the garlic I find that when you just smash it a little bit on the side the skin of the garlic tends to peel off very well I mean if you have a different method just let me know because I've been doing it this way and it seems to work but obviously the whole car light gets smashed so I forgot to mention that some of these are going to actually be going into the second pot of soup so these the one on the that I'm going to throw in I'm not really going to cut so we're just going to leave that there but the one that we're going to put inside I forgot to also mention that I'm going to be using one onion okay so we'll go over it again we're going to be using one whole onion two green onions as a whole couple maybe like a handful of garlic look in the clove and some radish I mean you can put more or less depending on your taste it does change the taste a little bit but it's up to you what I would do suggest that you put the radish in because it's part of the recipe and that'll be our ingredients for now so as you can see it's starting to boil well simmer into a boil so all this foam is all the impurities that come out of the bone I'm not going to scoop that out or skim it just because I'm going to be tossing this water out I'll be used out before what I do use when I do need to skim it this is just something I purchased from our local Chinese supermarket at TNT and so it's like this little mesh thing and all you do is just skim the foam out but not remove the excess broth so it's pretty good it's better than a ladle I mean sometimes the ladle takes out all the but anyway I'm not going to be using it for this round only because this I'm going to be tossing so once that's brought to a boil so I think I boiled it for about 15 minutes now now I'm going to just drain it and rinse all that meat you I have a brand new pot with cold water and now I'll be placing all that cleaned oxtail into the cold water okay you're going to add your green onion garlic are you now the radish I'll be adding a little bit later once it's Midway cooked just so that this doesn't overcook and get really mushy in the soup so that will be later and you're just gonna turn it on and let that boil once you bring your soup to a boil you're going to see some foam rising to the top you're going to want to skim all that off this way your soup will be a lot more clear and a lot more cleaner now that the soup has been boiling for about 30 to 40 minutes I thought that it was a good time for me to put in the daikon radish so I'm just placing it slowly you don't want to just pop it all in like how I'm doing it cuz it kind of splashes back so 20 minutes after I removed my whole onion and I also removed the green onion just so that it doesn't overpower the taste of the soup don't worry if your soup looks a little milky white I mean the point is to get that rich milky color the more you boiled your soup the longer it boils basically the soup will become a very milky whitish color I mean if you go to a restaurant they usually pour in a little bit of milk powder just so that they can achieve that milky look so don't be worried if it looks very opaque after boiling the soup for about an hour hour and a half you basically pour it out into whatever bowl that you wish throw in some of that green onion that you cut up earlier and don't forget to add salt and pepper because the soup is very bland right now so you normally put it afterwards when it's done and you can serve it with a bowl of rice or you can make some noodles to make it into a noodle soup well I hope you enjoy and don't forget to give this video a thumbs up and click that subscribe button if you want to see more videos like and what to expect videos hear me thank you bye