Korean Oxtail Soup is an Asian bone broth that is perfect for bone chilling winter weather. The chili sesame scallion topping brightens up this hearty oxtail soup. I remember my mom making oxtail soup once in a while during the winter. There’s something about the gelatinous meat of oxtail that I love. It’s an acquired taste, but worth trying. We used to have a Jamaican woman babysit our kids and she would make Jamaican oxtail stew, another delicious preparation of oxtail.
There are a few steps to making oxtail soup. The first is to boil the oxtail bones in water to remove some of the impurities and scum. This will make a clearer soup.
Once this is done, remove the oxtail and rinse with water. Return to a clean pot and add root vegetables and aromatics. I used carrots, daikon, burdock root, ginger and onion.
Oxtail soup takes about 2 hours to cook. You want the meat to be very soft and tender.
This Korean oxtail soup is traditionally served over somen noodles (thin wheat noodles that can purchased in the Asian grocery store). A sauce made with soy sauce, sesame oil and Korean red pepper flakes is served alongside the oxtail soup. Chopped scallions and toasted sesame seeds are also served with this Korean oxtail soup.
If you’re expecting a blizzard like we are this week, this Korean oxtail soup will definitely keep you warm and cozy.
Korean Oxtail Soup
- 2 pounds oxtail
- 2 carrots peeled, cut into large chunks
- 4 inches daikon radish peeled, cut into large chunks
- 2 ounces ginger sliced
- 1 onion peeled, cut up
- 1 cup burdock root scrubbed, cut up
- sea salt to taste
- 4 garlic cloves minced
Dipping Sauce and Garnishes
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil to taste
- 1 teaspoon Korean red pepper flakes
- 1 pinch black pepper
- 4 tablespoons scallions minced
- 2 teaspoons toasted sesame seeds
- somen noodles or rice noodles optional
Bring a large pot of water to boil; carefully place oxtails in water and boil 15 minutes. Remove from heat and rinse to remove scum.
Return oxtail to clean pot and cover with water. Add carrots, daikon, ginger, onion and burdock. Cook for 2 hours or until meat is very tender. Season to taste with salt. Stir in minced garlic.
In a small bowl, mix together soy sauce, sesame oil, red pepper flakes and black pepper.
If using somen noodles, cook according to directions on package; drain; rinse with cool water and portion among serving bowls. Divide oxtails and vegetables among serving bowls. Drizzle some dipping sauce on top and sprinkle with scallions and sesame seeds. Serve any extra dipping sauce on the side.
Dipping sauce adapted from Dok Suni by Jenny Kwak.
* Nutrition facts do not include noodles.
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