Korean Oxtail Soup Recipe

Name: Korean Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 1 1/2 kg oxtails, jointed; 8 cups water; 2 slices fresh ginger; 1 teaspoon salt; Sauce; 3 tablespoons light soy sauce; 1 tablespoon sesame oil; 1 tablespoon toasted crushed sesame seeds; 1/4 teaspoon ground black pepper; 3 tablespoons finely chopped spring onions; 3 teaspoons finely chopped garlic; 1 teaspoon finely chopped gingerroot

Servings: persons

Soup
1 1/2 kg oxtails, jointed
8 cups water
2 slices fresh ginger
1 teaspoon salt
Sauce
3 tablespoons light soy sauce
1 tablespoon sesame oil
1 tablespoon toasted crushed sesame seeds
1/4 teaspoon ground black pepper
3 tablespoons finely chopped spring onions
3 teaspoons finely chopped garlic
1 teaspoon finely chopped gingerroot

1
Put oxtail into a large pan with water, ginger and salt.
2
Bring to the boil, then reduce heat and simmer until meat is tender.
3
Take off any froth and scum that forms on the surface.
4
This may take about 2 hours.
5
If a pressure cooker is used, it should take about 45 minutes.
6
Liquid should be reduced to about 6 cups.
7
Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Soup, 1 1/2 kg oxtails, jointed, 8 cups water, 2 slices fresh ginger, and more.

Yes, Korean Oxtail Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Oxtail Soup

How did you like this recipe?

Frequently Asked Questions