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+ servings

Korean Oxtail Soup

Course Main Course
Cuisine Asian, Korean
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 6
Calories 431 kcal
Author Jeanette


  • 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


  1. 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. 

Dipping Sauce

  1. In a small bowl, mix together soy sauce, sesame oil, red pepper flakes and black pepper. 

To Serve

  1. 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.

Recipe Notes

Dipping sauce adapted from Dok Suni by Jenny Kwak.

Nutrition Facts
Korean Oxtail Soup
Amount Per Serving
Calories 431 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 166mg55%
Sodium 814mg35%
Potassium 230mg7%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 49g98%
Vitamin A 3437IU69%
Vitamin C 5mg6%
Calcium 64mg6%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.