Spicy & Satisfying Korean Oxtail Soup
Introduction
Rich, comforting, and deeply flavorful, this Korean Oxtail Soup combines tender, slow-cooked oxtail with a savory broth, aromatic vegetables, and a delicious spicy kick. The long simmering time allows the meat to become incredibly tender while creating a rich and satisfying soup that’s perfect for a cozy family meal.
Why You’ll Love This Recipe
Tender, fall-apart oxtail
Rich and flavorful broth
Spicy Korean-inspired seasoning
Comforting and satisfying
Perfect with steamed rice
Great for cold days
Ingredients
2½–3 pounds beef oxtails
10 cups water or beef broth
1 medium onion, quartered
6 cloves garlic
1 piece fresh ginger, sliced
2 green onions, chopped
1 medium carrot, sliced
2 tablespoons soy sauce
1 tablespoon Korean chili paste (gochujang)
1 tablespoon Korean chili flakes (gochugaru)
1 teaspoon sesame oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon rice vinegar
1 teaspoon sugar
Fresh cilantro or green onions, for garnish
Instructions
1. Place the oxtails in a large pot and cover them with cold water.
2. Bring to a boil and cook for about 10 minutes to remove impurities.
3. Drain the oxtails and rinse them thoroughly.
4. Clean the pot, then return the oxtails to it.
5. Add the water or beef broth, onion, garlic, and ginger.
6. Bring to a gentle boil, then reduce the heat to low.
7. Cover partially and simmer for 2½–3½ hours, or until the oxtail is very tender and nearly falling from the bone.
8. Skim excess fat from the surface of the broth as it cooks.
9. Remove the onion, ginger, and garlic pieces.
10. Add the carrot, soy sauce, gochujang, gochugaru, sesame oil, salt, black pepper, rice vinegar, and sugar.
11. Simmer for another 15–20 minutes, until the carrots are tender and the flavors have blended.
12. Taste and adjust the seasoning or spice level as desired.
13. Ladle the soup into bowls and top with chopped green onions.
14. Serve hot with steamed rice.
Tips
Blanching the oxtails first helps create a cleaner, clearer broth.
For an even richer flavor, refrigerate the broth overnight and remove the solidified fat before reheating.
Adjust the gochujang and gochugaru to control the heat.
Oxtail becomes especially tender when cooked slowly over low heat.
For deeper flavor, add sliced mushrooms or Korean radish during the final cooking stage.
Serving Suggestions
Serve this Korean oxtail soup with steamed white rice, kimchi, Korean pickled vegetables, or simple cucumber salad. A sprinkle of green onions and sesame seeds adds a fresh finishing touch.
Conclusion
Spicy & Satisfying Korean Oxtail Soup transforms humble oxtail into an incredibly rich and comforting meal. With tender beef, a deeply savory broth, and a warming Korean-inspired spice blend, this soup is the perfect dish when you’re craving something hearty and full of flavor.