Jok-tang (Ox-Foot Aspic Soup)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- ox feet
- radish
- green vegetable
- shiitake mushroom
- pheasant broth
- wheat flour
- soy sauce
- scallion
Instructions
- Boil ox feet with the hair on until the skin falls apart; wash hot until white.
- Clean the pot, add clear water, and simmer until it gels like agar; when cool, cut into gangjeong-sized pieces.
- Cut radish, seasonal greens, and shiitake mushrooms likewise.
- Make a soy-sauce broth with pheasant stock thickened with wheat flour, add scallion, and serve.