Korean pepper
livens oxtail soup

---

"The Electric Kitchen" airing in the second half of February features OnJin Kim of OnJin's Café with recipes for the Korean Centennial.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Korean-Style Oxtail Soup

4 quarts water
2-1/2 pounds oxtail pieces
10 cloves garlic, peeled
1 daikon (white radish), cut into large chunks
1/2 teaspoon Korean chile pepper flakes (gochoo karu)
> Marinade:
2 tablespoons chopped garlic
1 tablespoon grated ginger
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onion
1/4 cup soy sauce

In a large pot, bring water and oxtails to a boil. Skim foam as it rises. Lower heat and add garlic; cover and simmer 2 hours.

Add daikon and simmer 1 more hour or until meat is tender. Remove meat from bones. Remove daikon and slice.

Combine marinade ingredients. Add meat and daikon; cover and refrigerate. Chill broth separately overnight.

Discard fat from broth, add meat mixture and bring to a boil; lower heat and simmer 10 minutes. Season with more salt, pepper and chile. Serves 6.

Note: For a clear broth, rinse and drain oxtail pieces before cooking until water is clear.

Nutritional information unavailable.

Click for online
calendars and events.