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Devour.Asia

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You are here: Home / All Recipes / Korean Oxtail Soup (Sokkoritang)

Korean Oxtail Soup (Sokkoritang)

Connie Veneracion
Tender oxtail meat with gelatinous tendon and radish in a rich bone broth.
How long does it take to make Korean oxtail soup? Not long if the oxtail is already tender. I cooked the oxtail overnight in the slow cooker. Well, 95% cooked anyway.
Korean oxtail soup (sokkoritang)
Prep Time 10 mins
Cook Time 9 hrs
Chilling time 1 d
Course Soup
Cuisine Korean
Servings 3 people

Equipment

  • Slow Cooker

Ingredients
  

For the broth

  • 1 kilogram beef oxtail, cut through the bone into serving size pieces (have the butcher do this for you)
  • 6 cloves garlic
  • 3 stalks scallions, tied into a knot
  • 1 tablespoon salt, (you may need more)
  • 6 whole black peppercorns

To complete the soup

  • 1 large radish (daikon), peeled and cut into half-inch rings
  • ½ cup thinly sliced scallions

For the chili sauce

  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons chili flakes
  • 1 tablespoon gochujang, (Korean chili paste)
  • 1 tablespoon sesame seed oil

Instructions
 

  • Rinse the oxtail well. Place in a pot. Cover with water. Boil for 10 minutes, drain, discard the water and rinse the oxtail again to remove impurities.
  • Place the cleaned oxtail in the slow cooker. Add the garlic, scallions, salt and peppercorns. Set the cooker to low and cook the oxtail for eight hours.
  • Scoop out the oxtail and transfer to a container.
  • Strain the bone broth into another container.
  • Chill the oxtail and broth in the fridge overnight or up to a day.
  • Scrape off the layer of fat that forms on the surface of the broth and discard.
  • Pour the broth into a pot. Add the oxtail and radish. Simmer until the oxtail meat is tender and the radish is soft.
  • While the oxtail and radish simmer, make the chili sauce by stirring together all the ingredients.
  • When the oxtail and radish are done, add the scallions.
  • Stir in the prepared chili sauce, a tablespoon at a time, until you get the flavor balance that you like.
  • Ladle the soup into bowls, serve with the remaining chili sauce on the side, and enjoy!
Keyword Offal, Oxtail
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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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