Go Back
Table setting of oxtail soup, rice, kimchi and seasoned meat.
James Strange

Korean Oxtail Soup Recipe

4.91 from 32 votes
A rich tasting soup made with oxtails
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 10 hours
Servings: 10 servings
Course: Soup
Cuisine: Korean
Calories: 570
Ingredients Method

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

Method
 

  1. Trim excess fat from the oxtails.
  2. 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
  3. Place the bones in a pot, cover with water and bring to a boil. Boil for 15 minutes.
  4. Discard the water, and wash the bones and the pot.
  5. 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.
  6. Remove the bones from the pot and allow them to cool down.
  7. Remove the meat from the oxtails and save it in a large bowl.
  8. Return the bones to the pot and bring them to a rapid boil. Boil 4 to 8 hours.
  9. 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
  10. Your soup is now ready to serve.