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Korean Oxtail Soup Recipe
A rich tasting soup made with oxtails
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Prep Time:
2
hours
hours
Cook Time:
10
hours
hours
Course:
Soup
Cuisine:
Korean
Keyword:
beef and radish soup, oxtails
Servings:
10
servings
Calories:
570
kcal
Author:
James Strange
Ingredients
5
pounds
oxtails
3
gallons
water
Not sure how much I used
Oxtail meat seasoning
1
Tablespoon
Soy Sauce
1
teaspoon
Korean red pepper flakes
1
teaspoon
sesame oil
1
Tablespoon
sesame seeds
1/2
teaspoon
salt
1/4
teaspoon
black pepper
2
cloves
garlic
2
each
green onions
Instructions
Trim excess fat from the oxtails.
Soak the bones in cold water for one hour, pour off the water wash the bones, and the pot.
5 pounds oxtails,
3 gallons water
Place the bones in a pot, cover with water and bring to a boil. Boil for 15 minutes.
Discard the water, and wash the bones and the pot.
Return the bones to the pot, cover with water and bring to a slow boil. Boil until the oxtail meat is tender. Add water as needed.
Remove the bones from the pot and allow them to cool down.
Remove the meat from the oxtails and save it in a large bowl.
Return the bones to the pot and bring them to a rapid boil. Boil 4 to 8 hours.
Shred the oxtail meat. Season with soy sauce, red pepper, garlic, sesame oil, sesame seeds, salt, black pepper, and green onion.
1 Tablespoon Soy Sauce,
1 teaspoon Korean red pepper flakes,
1 teaspoon sesame oil,
1 Tablespoon sesame seeds,
1/2 teaspoon salt,
1/4 teaspoon black pepper,
2 cloves garlic,
2 each green onions
Your soup is now ready to serve.
Nutrition
Calories:
570
kcal
|
Carbohydrates:
0.4
g
|
Protein:
70
g
|
Fat:
31
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
14
g
|
Cholesterol:
249
mg
|
Sodium:
717
mg
|
Potassium:
12
mg
|
Fiber:
0.2
g
|
Sugar:
0.05
g
|
Vitamin A:
60
IU
|
Vitamin C:
0.001
mg
|
Calcium:
89
mg
|
Iron:
9
mg
Tried this recipe?
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@james_strange_eats
or tag
#james_strange_eats