Get ready to enjoy a bowl of delicious and nutritious Korean Oxtail Soup. Let’s dive into this tasty recipe!
Oxtail Soup Recipe
❤️ About This Korean Oxtail Soup
What sets this recipe apart is the oxtail, with its beautiful marbling, providing tenderness and flavor. The collagen-rich bones produce a luxurious broth, and the meat becomes beautifully tender. Plus, the slow-cooked potatoes give the soup extra thickness and heartiness.
Now, we’re adding Korean chili powder for a smoky color and flavor without too much heat. It’s all about the taste.
And here’s the magic touch: soybean paste, fermented to perfection. This not only elevates the soup’s savory goodness but also gives your immune system a boost and helps keep your gut in balance.
I really like this oxtail soup, and it’s very convenient. I sometimes make it on Sundays and reheat the leftovers for several days, which makes weeknight dinners much easier.
🥣 Ingredients
- Oxtails: If you can’t find oxtails in your local supermarket, you’re likely to find them in the Asian butcher section.
- Korean Chili Powder: Korean chili powder has a distinct note, and can be found in Korean grocery stores or online like Amazon.
- Soybean Paste: Soybean paste is a salty paste, and the saltiness can vary depending on the brand. Add and taste to your preferred level of saltiness.
🍯 Instructions
Step One: Preparation
- In a large saucepan over medium heat, add onions and oil, stirring occasionally until the onions begin to turn golden.
Step Two: Cooking
- Add water, oxtail, potatoes, soybean paste, and chili powder. Stir to combine.
- Turn the heat to the lowest, cover with a lid, and braise for 3 hours, stirring occasionally and adding more water as needed.
Step Three: Finishing Touches
- Stir in the balsamic vinegar (optional).
- Add spring onions and serve.
📍 Oxtail Soup Recipe Tips
- This recipe involves slow cooking. You can use a saucepan on the stove or a slow cooker. Adjust the cooking time based on your desired tenderness for the oxtails.
- After cooking, you can freeze it in small portions. When needed, simply reheat and enjoy.
From the tender meat to the rich broth, the smoky warmth, and the power of fermentation, this Oxtail Soup is the ultimate blend of desire and flavor, perfect for a comforting homemade meal, from your kitchen to your heart. ❤️
Korean Oxtail Soup
Ingredients
- 1 kg oxtail
- 4 medium potatoes (peeled and cubed)
- 1 onion (thinly sliced)
- 2 tablespoon soybean paste
- 2 tablespoon korean chilli powder
- 2 tablespoon oil
- 5 cup water
- 1/4 cup spring onion (chopped)
- 1/2 tablespoon balsamic vinegar (optional)
Instructions
- In a large saucepan over medium heat, add onions and oil, stirring occasionally until onions begin to turn golden.
- Add water, oxtail, potatoes, soybean paste, chilli powder and stir to combine. Turn the heat to the lowest, cover with lid and braise for 3 hours. Stirring occasionally and add more water as needed.
- Stir in the balsamic vinegar (optional), add spring onions and serve.
Recipe Notes:
- You can find soybean paste and Korean chili powder at Korean grocery stores or online marketplaces such as Amazon.
- This recipe involves slow cooking. You can use a saucepan on the stove or a slow cooker. Adjust the cooking time based on your desired tenderness for the oxtails.
- After cooking, you can freeze it in small portions. When needed, simply reheat and enjoy.
Nutrition Information:
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you are adding the potatoes to the pot to soon they will be done cooking before the oxtails
Potatoes are there to be dissolved and thicken the soup, so to cook with the oxtails together