Korean Oxtail Soup

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Korean Oxtail Soup

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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
1 cup Jasmine Rice

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

  • 5 hours
  • Serves 4
  • Easy


  • Oxtail Soup

  • Accompaniments



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!



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.


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

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