This Korean Ox Tail Soup is nothing but pure goodness in a bowl!! Everything about it so flavorful and beneficial! A must try recipe for all beef bone broth lovers!!
This is a basic stock recipe using Ox tails. Once you get used to making this soup base, you can basically add other ingredients of your personal preference to jazz it up. You can add sliced rice cakes, sweet potato glass noodles, somyeon and much more. The choices are endless!
The taste is super rich and so amazing! Better than restaurant version! Pair it with a bowl of hot sticky rice and some kimchi!! You can even freeze the leftover stock to use it for another day! Enjoy!!
can i make ox tail soup in an instant pot?
Yes, you can make ox tail soup in an Instant Pot. I have to be honest though, the stovetop method will win the overall flavor contest. But time wise, Instant Pot wins.
can i add noodles to my soup?
This time, I paired my ox tail soup with somyeon noodles. This particular somyeon noodles enticed me since they are made out of rice, meaning gluten free guys! They were just as tasty and the texture was so soft and easy to slurp and digest! If you make this, tag me and if you like it, leave me a comment!
did you enjoy this recipe?
If you tried this Korean Ox tail Soup and liked it, please rate and comment! Be sure to check out my other delicious recipes!
Korean Ox Tail Soup
- 2.4 lbs oxtail
- 6 clove garlic
- 1 knob ginger (thumbsize)
- 30~32 cups water for soup base (divided)
- water for parboil
- 4 stems scallion, white part with root.
- 1 whole medium onion unpeeled (cleaned)
- ⅓ cup scallion chopped, green part
- sea salt, pepper to taste
- Add cold water into a bowl. Submerge ox tails and let it soak for about 2hours. Change water every 30min.
- Bring water to boil in a big stock pot. Once it boils, add the ox tail, making sure it's almost submerged. Boil for 5-7min. Discard this water and wash the ox tail in cold water. Set to drain.
- Take the same pot and bring about 18-20 cups of water to boil. Once the water boils, add ox tail and simmer in medium heat for 1 hour.
- Skim the water and add 12 more cups of fresh water. Bring to broil and then simmer in medium heat for another 1.5 hour.
- Add onion, garlic, ginger, scallion roots and continue to simmer in medium heat for 1.5 hour. Turn off fire, take out all the aromatics.
- Serve with sea salt, black pepper, and chopped scallions on the side in individual bowls.