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Korean-Style Oxtail Soup

Demonstrated by: On Jin Kim of On Jin's Cafe.
Korean Centennial - 2003.



Korean-Style Oxtail Soup

  • 4 quarts water
  • 2 1/2 lbs oxtail pieces
  • 10 cloves garlic, peeled
  • 1 daikon (white radish), cut into large chunks
  • 2 tablespoons chopped garlic
  • 1 tablespoon grated ginger root
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped green onion
  • 1/4 cup soy sauce
  • 1/2 teaspoon Korean dried hot chili pepper flakes (gochoo karu), optional


In a large saucepot, bring water and oxtail to a boil. Skim foam as it rises to the surface. Lower heat and add garlic; cover and simmer for 2 hours. Add daikon and simmer for 1 more hour or until meat is tender. Remove meat from bones. Remove daikon from broth, slice into bite-size pieces. In a large bowl, combine remaining ingredients. Add meat and daikon; cover and refrigerate. Chill broth in refrigerator overnight; remove and discard fat. Add meat mixture and bring to a boil; lower heat and simmer for 10 minutes. Season to taste with salt and pepper. Makes 6 servings.

Note: For a clear broth, rinse and drain oxtail pieces before cooking until water is clear.


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