Korean Oxtail Soup

0 0
Korean Oxtail Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Oxtail Soup
3 pounds Oxtails
13 cups Water
1 pound Beef Flank Sliced into 1/2-inch pieces
1 White Radish Peeled and cut into 1-inch slices, then halved
4 cloves Garlic Thinly sliced
1-2 teaspoons Salt
2 stalks Scallions Thinly sliced, green parts only
Accompaniments
1 cup Jasmine Rice

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Tasty broth getting much of its flavor from simmering oxtails for hours

  • 5 hours
  • Serves 4
  • Easy

Ingredients

  • Oxtail Soup

  • Accompaniments

Directions

Share

The ultimate comfort food, Oxtail Soup is a classic dish in many cuisines. In this Korean version, the ingredients are simple and easy to find. Looking for a dish that still tastes good when reheated days later? This one will not disappoint – dump a bowl of rice into the soup for a great way to enjoy this meal!

Steps

1
Done

Soak oxtails in cold water for about 1-2 hours. The water will become cloudy after 1-2 hours. Discard the water and place the oxtails in a large pot of water (13 cups). Bring the pot to a boil over high heat, then simmer over low heat for 3 hours. Skim off any impurities that rise to the top during this time. After it has simmered for 3 hours, remove the pot from heat and let cool. Cover and refrigerate overnight.

2
Done

After refrigerating overnight, the fat will be solidified as a layer on top of the soup. Scoop and discard the fat. Bring pot of soup to a boil then add radish, beef flank, garlic and salt (add 1 teaspoon of salt to taste first then add more to your liking if necessary). Turn heat to low and simmer for 30 minutes. Finally, garnish with scallions and serve with rice.

Rebecca Chan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Black Sesame Ice Cream
next
Pork Adobo
previous
Black Sesame Ice Cream
next
Pork Adobo

Add Your Comment