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–+ servings
oxtail soup

Korean Oxtail Soup

Spicy & satisfying! This Korean Oxtail Soup is slow-cooked for melt-in-your-mouth meat and a rich, flavourful broth.
5 from 3 votes
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Course: Asian
Cuisine: asian
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 2
Calories: 1739kcal
Author: Lei

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.

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

Calories: 1739kcal | Carbohydrates: 84g | Protein: 166g | Fat: 82g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Trans Fat: 0.1g | Cholesterol: 550mg | Sodium: 1597mg | Potassium: 2214mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2528IU | Vitamin C: 44mg | Calcium: 209mg | Iron: 25mg