When it comes to comfort food, Korean oxtail soup is at the top of my list. I remember the first time I tried this hearty dish at a small Korean restaurant, and it instantly won me over with its rich, flavorful broth and tender meat. Since then, I’ve made it a staple in my kitchen, especially during the colder months.
This soup is not only incredibly delicious but also packed with nutrients ( like Beef soup bones ). The oxtail provides a deep, beefy flavor while being rich in collagen, which is great for your skin and joints. Plus, the combination of vegetables and herbs makes it a well-rounded, healthy meal that warms you from the inside out.
Cooking Korean oxtail soup might seem daunting, but it's actually quite simple. With a little patience and the right ingredients, you can enjoy this soul-soothing dish right at home. Whether you're new to Korean cuisine or a seasoned pro, this recipe is sure to become a favorite.
Korean Oxtail Soup
- Preparation Time: 15 minutes
- Cooking Time: 3 hours
- Inactive Time: 1 hour (soaking the oxtail)
- Total Time: 4 hours 15 minutes
For 6 Servings
Author: Chris
Total time: 3 hours
Ingredients:
- 2 pounds oxtail pieces
- 1 medium onion, peeled and halved
- 1 large carrot, cut into chunks
- 4 cloves garlic, peeled
- 3 green onions, cut into 2-inch pieces
- 1 piece of ginger (about 2 inches), sliced
- 8 cups water
- Salt and pepper to taste
- 2 cups radish, cut into chunks
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped green onions (for garnish)
Steps:
- Prepare the Oxtail: Soak the oxtail pieces in cold water for about 1 hour to remove blood. Drain and rinse well.
- Boil the Oxtail: In a large pot, add the oxtail, onion, carrot, garlic, green onions, ginger, and water. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, skimming off any foam that rises to the top.
- Strain and Season the Broth: Remove the oxtail pieces and strain the broth through a fine sieve into a clean pot. Discard the solids. Add the radish chunks and continue to simmer for another 30 minutes.
- Final Touches: Season the broth with salt, pepper, soy sauce, and sesame oil. Return the oxtail pieces to the pot and heat through.
- Serve: Ladle the soup into bowls, and garnish with chopped green onions and toasted sesame seeds. Serve hot.
Notes:
- You can add more vegetables like mushrooms or spinach for extra nutrients.
- Serve with a side of steamed rice for a complete meal.
Nutrition Facts (per serving):
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
#KoreanOxtailSoup #ComfortFood #TalesOfAKitchen
At Tales Of A Kitchen, I believe in the magic of home-cooked meals. Explore my website for more delicious recipes that bring comfort and joy to your table.
C.
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Korean Oxtail Soup The Kkori Gomtang
- Prep Time: 15 minutes
- Inactive Time: 1 hour (soaking the oxtail)
- Cook Time: 3 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 Servings 1x
- Category: Asian Food
Description
This Korean oxtail soup recipe is for today. Over the years, many have asked for this recipe, and now is the day Tales Of A Kitchen finally share it with you!
Ingredients
- 2 pounds oxtail pieces
- 1 medium onion, peeled and halved
- 1 large carrot, cut into chunks
- 4 cloves garlic, peeled
- 3 green onions, cut into 2-inch pieces
- 1 piece of ginger (about 2 inches), sliced
- 8 cups water
- Salt and pepper to taste
- 2 cups radish, cut into chunks
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Prepare the Oxtail: Soak the oxtail pieces in cold water for about 1 hour to remove blood. Drain and rinse well.
- Boil the Oxtail: In a large pot, add the oxtail, onion, carrot, garlic, green onions, ginger, and water. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, skimming off any foam that rises to the top.
- Strain and Season the Broth: Remove the oxtail pieces and strain the broth through a fine sieve into a clean pot. Discard the solids. Add the radish chunks and continue to simmer for another 30 minutes.
- Final Touches: Season the broth with salt, pepper, soy sauce, and sesame oil. Return the oxtail pieces to the pot and heat through.
- Serve: Ladle the soup into bowls, and garnish with chopped green onions and toasted sesame seeds. Serve hot.
Notes
- You can add more vegetables like mushrooms or spinach for extra nutrients.
- Serve with a side of steamed rice for a complete meal.
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Protein: 25g
- Cholesterol: 90mg
