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


  1. In a large saucepot, bring water and oxtail to a boil.
  2. Skim foam as it rises to the surface.
  3. Lower heat and add garlic; cover and simmer for 2 hours.
  4. Add daikon and simmer for 1 more hour or until meat is tender.
  5. Remove meat from bones.
  6. Remove daikon from broth, slice into bite-size pieces.
  7. In a large bowl, combine remaining ingredients.
  8. Add meat and daikon; cover and refrigerate.
  9. Chill broth in refrigerator overnight; remove and discard fat.
  10. Add meat mixture and bring to a boil; lower heat and simmer for 10 minutes.
  11. 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.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.