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Korean Oxtail Soup

A rich and comforting soup that warms the soul with tender oxtail and a flavorful broth.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds oxtail cut into pieces
  • 1 tablespoon vegetable oil
  • 1 onion quartered
  • 4 cloves garlic minced
  • 1 inch ginger sliced
  • 6 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper
  • 2 green onions chopped
  • 2 carrots sliced
  • 1 daikon radish sliced
  • Salt to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Strainer

Method
 

  1. Rinse the oxtail pieces under cold water to remove any impurities.
  2. In a large pot, heat the vegetable oil over medium-high heat. Sear the oxtail pieces on all sides until browned, about 5-7 minutes.
  3. Add the quartered onion, minced garlic, and sliced ginger to the pot. Sauté for 2-3 minutes until fragrant.
  4. Add 6 cups of water to the pot, scraping the bottom to release any flavorful bits.
  5. Stir in the soy sauce, sesame oil, and black pepper.
  6. Bring the mixture to a boil, then reduce to a gentle simmer.
  7. Add the chopped green onions, sliced carrots, and daikon radish to the pot. Let them cook for about 30 minutes, until tender.
  8. Taste the broth and add salt as needed.

Notes

For even richer flavor, let the soup cool and refrigerate overnight, then skim off the fat before reheating.