How to make it

  • 1. In a large stock pot, cover the oxtail pieces with water and bring to a rapid boil. Skim off any foam or scum that float to the top. Reduce heat to medium-low and let simmer for an hour minimum, two hours at most. Some water may be added if reduced during this time.
  • 2. Discard half of the broth and new water (filter or purified water recommended) to desired amount. Add garlic cloves, peppercorns, and onion. Continue to skim off any foam or floating impurities that will continue to appear. Let simmer for 2 hours and let the stove do the work.
  • 3. At this time, the oxtail meat should literally fall off the bone (or be extremely tender to the touch). Either strain the broth through a cloth into another pot or strain directly from the pot.
  • 4. Serve the oxtail soup with salt and pepper ready for desired taste. The meaty broth should be clean and refreshing. Sprinkle scallions and serve with rice and side dishes.
  • *Most Koreans soak the oxtail pieces in water for an hour to remove blood and impurities, but I skip this step to save time (but without sacrificing taste). The oxtail pieces get cooked long enough to remove any impurities or "bad blood."
  • **Koreans love eating every bit of the oxtails, including the gelatinous and semi-crunchy end caps of the bone. During childhood I didn't fancy this part too much and gave them to the parents (which they were more than happy to oblige eating), but ironically I find myself looking forward to them.

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