Korean Oxtail Soup
Korean oxtail soup is so delicious. If you had this at a restaurant and want to make it homemade yourself here's an easy recipe.
Servings: 6
Equipment
- 1 stock pot
Ingredients
- 3 lbs oxtails fresh or defrosted
- 1 medium radishes daikon variety
- 3 tbsp minced garlic
- 4-5 green onions diced
- 1 tsp salt
- 1 tsp pepper
- 12-15 c water or vegetable broth
Instructions
- Trim off any extra fat on the oxtails. Rinse under running water. Place oxtails in a large cooking pot filled with water, covering them. Soak for 1-2 hours.
- Meanwhile, slice daikon radish and cut into bite size pieces. Slice green onions on the diagonal. Set aside soaked oxtails onto a dish, and discard water. Return oxtails to cooking pot, refill pot with 12-15 c. water, broth, or half and half ensuring they are submerged. Bring to this to a low boil. Reduce to simmer.
- After 2 hours skim off any foam/fat at the surface of the water. Add sliced daikon radish, salt, pepper, and minced garlic. Simmer 3 hours. Pot can be slightly covered if desired.
- 5 hours of simmering ensures the oxtails with be very tender. Remove one at a time and place on a cutting board to remove meat and discard bones. Put meat back into pot and stir. Serve soup with cooked white rice, chopped green onion, and kimchi.
Video
Nutrition
Serving: 2oz | Calories: 574kcal | Carbohydrates: 3g | Protein: 71g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 249mg | Sodium: 864mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 9mg