Delicious And Savory Oxtail Soup With Rice Cakes!

Name: Delicious And Savory Oxtail Soup With Rice Cakes!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oxtail broth; 4 pounds oxtail (make sure there's not a lot of fat); 2 pounds beef bones; ½ cups water, plus additional water; 1/2 green onions, minced; 2 pounds of rice cake ovalletes (you can buy this at the Korean market); Salt (to taste); Toppings; 1/4 cup green onion, minced; 6 fried eggs, cut up into small strips; Korean seaweed (seasoned) and cut into strips

Servings: persons

Oxtail broth
4 pounds oxtail (make sure there's not a lot of fat)
2 pounds beef bones
½ cups water, plus additional water
1/2 green onions, minced
2 pounds of rice cake ovalletes (you can buy this at the Korean market)
Salt (to taste)
Toppings
1/4 cup green onion, minced
6 fried eggs, cut up into small strips
Korean seaweed (seasoned) and cut into strips

1
Soak oxtail and beef bones over night in cold water and leave in refrigerator. This ensures all the blood bleeds out into the water. If you don't have a lot of time, then soak for about 2 hours.
2
Boil oxtail and beef bones for about 40 minutes to get all the additional blood out. Pour out the water, clean the pot with soap and water, and rinse the oxtail and bones with cold water.
3
Add 12 cups of water, oxtail and beef bones and start to boil. Once it starts simmering, lower the heat to a medium low heat. Continue to add water as needed, enough to cover all the oxtail and beef bones.
4
Boil for about 7 hours. After about 5 or 6 hours of boiling, the broth should turn white.
5
Pull the oxtail and beef bones out of the broth. Shred the meat off the oxtail and set aside. Skim off fat from the top of the soup.
6
Add rice ovalettes (Korean rice cakes) and green onions to the broth and boil for 3 to 5 minutes. Serve the broth, rice cakes, and top with oxtail, additional green onions (garnish), fried egg strips, and Korean seaweed.
7
Tip - if you want an easier way to skim off the fat, make the soup over a period of two days. On the first day, boil for about 4 or 5 hours, cool off the broth, and put in the refrigerator. The next day you will find the fat solidified on top. Skim off the fat and boil again for another 2 to 3 hours.
8
Add green onion (garnish), fried egg strips, and Korean seaweed to the soup and enjoy!

1609

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Oxtail broth, 4 pounds oxtail (make sure there's not a lot of fat), 2 pounds beef bones, ½ cups water, plus additional water, and more.

Yes, Delicious And Savory Oxtail Soup With Rice Cakes! falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!