Here‘s proof that time can turn humble ingredients into gold. This Korean classic takes oxtail – a tough, bony cut – and turns it into something remarkably tasty and nutritious through the art of slow cooking.

The soup’s texture depends on what‘s emphasized during the cooking. Bone-focused preparation yields a milky white broth, while meat-forward cooking produces a clearer soup. Either way, the process starts with soaking the oxtail in cold water to draw out blood and ensure a clean taste.

Then comes the waiting game: at least four hours of gentle simmering, though veteran cooks let it go overnight. The reward is a tender flesh that falls off the bone, floating in deeply nourishing broth. Chunks of radish and a scatter of green onions might add an extra touch.

On a cold night when you need some Korean grandmotherly comfort, this soul-warming soup will never let you down.

(Kkorigomtang, oxtail soup, Korean-style beef tail soup, savory oxtail broth)