Korean Oxtail Soup
Quick answer
- Total time
- 235 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The oxtail soaks in cold water for an hour, gets a quick blanch, and then simmers over low heat for three hours.
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Left to cool overnight, the broth sets a layer of fat on top that lifts off easily, and the soup is lighter for it. Kkakdugi, cubed radish kimchi, goes on the table with it.
Ingredients
Instructions
- 1
Soak 1200 g oxtail in cold water for 1 hour to draw out blood.
Change the water once halfway through if it looks very red, which helps keep the finished broth cleaner.
- 2
Blanch the oxtail in boiling water for 7 minutes.
Drain it, then rinse each piece under running water, rubbing away gray foam, bone dust, and any clinging impurities from the surface.
- 3
Put the cleaned oxtail and 3200 ml fresh water in a heavy pot and bring it to a boil over high heat.
Once it boils, skim foam thoroughly and lower to medium heat.
- 4
Add 250 g Korean radish, 1 onion, 10 garlic cloves, and 1 green onion.
Simmer gently over low heat for 3 hours, skimming fat whenever it gathers so the broth stays milky but not greasy.
- 5
When the meat slips easily from the bone, lift out the solids.
Shred the meat along the grain so it stays tender, and cut the radish into bite size pieces before returning them.
- 6
Return the meat and radish to the broth and season with 1 teaspoon salt.
Once the soup returns to a boil, serve hot.
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