Many Korean people believe oxtails have lots of calcium and are very good for improving our physical strength. Oxtail soup doesn't need many side dishes, so many Korean moms prefer to cook oxtail soup before going on a long trip. When I was a child, oxtail soup was a special dish.


Recipe Summary

1 hr
6 hrs 20 mins
14 hrs
21 hrs 20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Wash oxtails to remove any bone fragments and place in a large bowl. Cover oxtails with cold water and weigh down with a plate to keep them submerged. Place in the refrigerator for 12 hours, changing the water 3 or 4 times. Drain.

  • Combine drained oxtails and stew meat in a large pot with fresh water to cover. Bring to a boil and cook about 10 minutes. Drain and rinse meat. Return parboiled meat to the large pot and add onions and water to cover, approximately 3 times the volume of meat. Bring to a boil and cook for 3 hours. Reduce to a low simmer and cook 3 hours more.

  • Skim fat and onions from the top of the soup. Place soup in the refrigerator to cool until you can skim additional fat from the surface, about 2 hours.

  • Reheat soup over medium heat until hot, about 5 minutes. Season soup with leeks, salt, and pepper.

Cook's Notes:

Look for oxtails at the Asian butcher.

You can put white rice into the soup. If you have any kind of kimchi, serve with oxtail soup. Plus, using oxtail soup as a base, you can add sliced rice cakes or Asian noodles.

Nutrition Facts

589 calories; protein 58.9g; carbohydrates 14.6g; fat 32.6g; cholesterol 202.7mg; sodium 381.8mg. Full Nutrition