Korean Oxtail Bone Broth Soup | Cozy Cold Weather Dinner
Steam rises off a bowl of milky white broth, the oxtail meat so soft it slides right off the bone with a nudge of your spoon.
Garlic, ginger and green onion scent the kitchen for hours while beef oxtail, water and a little salt turn into something you'll want to make again before winter ends. Save this one for the next cold snap, or start it tonight.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 20 min | 3 h 30 min | 3 h 50 min | 6 servings | Advanced |
The Short Version
- Low and slow. The broth needs hours on the stove, but your hands are only busy for about 20 minutes of it.
- One pot, big payoff. Everything simmers in a single stockpot, so cleanup stays simple.
- Budget-friendly cut. Oxtail costs less than most beef cuts but delivers a broth richer than many pricier ones.
- Make-ahead friendly. Korean Oxtail Soup (Kkori Gomtang) tastes better the second day, once the flavors settle.
- High protein. Each bowl is loaded with collagen-rich meat, good for a filling, warming dinner.
About the Main Ingredient
Oxtail looks unassuming in the butcher case, just a few thick rounds of bone and marbled meat. Soaking it in cold water for an hour pulls out blood and impurities, and you'll notice the soaking water turn pink. A quick blanch in boiling water does more of the same work; skim the gray foam that rises, then rinse the pieces under cold water until they run clear. From there, the oxtail goes into fresh water and simmers for hours, the bones slowly releasing collagen and fat until the broth turns from clear to cloudy to a soft, milky white. That color change happens through time, not seasoning, and that's the whole point.
What You Need for Oxtail Soup: Ingredients
Beef oxtail: the main cut, full of bone marrow and collagen; ask your butcher to cut it into 2-inch rounds if it isn't already.
Yellow onion: adds sweetness to the broth as it breaks down over hours of simmering.
Garlic cloves: give the broth a deep, savory base note; use a bit less if you prefer a milder broth.
Fresh ginger: cuts the richness of the fat and tames any strong beefy smell.
Green onions: sliced for garnish, adding a sharp, fresh bite against the rich broth.
Daikon radish: optional, but it softens into the broth and adds a mild sweetness; regular radish works if daikon isn't available.
Salt and black pepper: for seasoning at the table, since the broth itself stays unsalted while cooking.
Cooked short-grain rice: served in or alongside the soup; day-old rice works fine here.
Check the recipe card below for exact amounts.
How to Make Oxtail Soup
- Soak and blanch the oxtail. Soak the pieces in cold water for 1 hour to pull out blood, then blanch in boiling water for 5 minutes until gray foam rises to the top.
- Rinse thoroughly. Rinse the oxtail under cold running water, scrubbing off any remaining scum, until the water runs clear.
- Start the long simmer. Add the rinsed oxtail to a large pot with fresh water, onion, garlic and ginger. Bring to a boil, then lower to a gentle simmer for 3 to 4 hours, skimming fat occasionally.
- Check the broth color. The broth should turn from clear to a soft milky white by hour three; if it's still thin, keep simmering another 30 to 45 minutes.
- Shred, season and serve. Remove the oxtail, pull the meat from the bone, then return it to the pot with cooked rice. Ladle into bowls and top with sliced green onions, salt and pepper to taste.
Storage and Reheating
Store Korean Oxtail Soup in the fridge for up to 4 days; the fat will rise and solidify on top, which makes it easy to skim off before reheating. Freeze the broth and meat (without rice) for up to 3 months in a sealed container, and thaw overnight in the fridge. Reheat gently on the stove over medium-low heat for 10 to 15 minutes, stirring occasionally, until steaming hot.
Mistakes to Avoid
- Skipping the soak. Without soaking and blanching, the broth stays murky and tastes gamey instead of clean.
- Boiling too hard. A rolling boil breaks the fat into the broth unevenly and clouds it with grease instead of collagen.
- Rushing the simmer. The broth needs real time, 3 to 4 hours minimum, to turn milky white; less time leaves it thin and watery.
- Not skimming fat. Skim occasionally during cooking so the broth doesn't turn greasy instead of rich.
- Underseasoning at the table. This broth is meant to be salted individually in the bowl, not in the pot, so taste and adjust as you eat.
Questions About Oxtail Soup
How do I get the broth milky white?
The white color comes from hours of simmering, which breaks down collagen and marrow fat into the water. A hard boil instead of a gentle simmer can make the broth greasy and separated rather than smooth and milky.
Is Korean Oxtail Soup (Kkori Gomtang) spicy?
No, the base broth is mild and unseasoned, closer to a plain beef bone broth. Any heat comes from what you add at the table, like chili flakes or kimchi on the side.
Can I make this in a pressure cooker?
A pressure cooker cuts the simmer time to about 1 hour and still produces a milky broth, though the flavor develops a bit less depth than a long stovetop simmer. Still soak and blanch the oxtail first either way.
What should I serve with this soup?
Rice and a side of kimchi are traditional, along with sliced green onions and salt for seasoning. A bowl of Easy Korean Rice Balls also makes a nice addition to the table.
Korean Oxtail Soup (Kkori Gomtang)
Ingredients
Method
- Soak the oxtail: Place the oxtail in a large bowl of cold water and soak for 1 hour. This draws out blood and impurities, and the water should turn pink.
- Blanch the oxtail: Bring a large pot of water to a boil and add the oxtail. Boil for 5 minutes, skimming off the gray foam that rises to the surface.
- Rinse thoroughly: Drain the oxtail and rinse each piece under cold running water. Scrub off any remaining scum until the water runs clear.
- Start the broth: Add the rinsed oxtail to a clean large pot with 5 quarts of fresh cold water. Add the onion, garlic and ginger.
- Bring to a boil: Bring the pot to a boil over high heat, then immediately lower to a gentle simmer. A hard boil will make the broth greasy instead of smooth.
- Simmer low and slow: Simmer uncovered for 3 to 4 hours, skimming fat from the surface every 30 minutes or so. The broth should gradually turn from clear to a soft milky white.
- Add the radish: If using daikon, add it to the pot during the last 45 minutes of simmering. It should soften but still hold its shape.
- Check the color: The broth is ready when it looks opaque and milky white, not thin or clear. If it's still thin, continue simmering another 30 to 45 minutes.
- Remove the oxtail: Lift the oxtail pieces out of the pot and let them cool slightly on a plate. Strain the broth through a fine mesh strainer if you want a cleaner finish.
- Shred the meat: Pull the meat off the bones with a fork, discarding bones and excess fat. Return the shredded meat to the strained broth.
- Assemble the bowls: Place a scoop of cooked rice in each bowl and ladle the hot broth and meat over the top. Garnish with sliced green onions.
- Season at the table: Serve with salt and black pepper on the side so each person can season their own bowl to taste.
Keep Cooking
- Spicy Korean Beef Soup Yukgaejang | Cozy Comfort Dinner brings a spicier, vegetable-packed beef soup for another cold-weather night.
- Korean Style Beef Ribs | Cozy Weeknight Dinner uses a different cut of beef braised until tender in a savory sauce.
- Easy Korean Ground Beef Bowl | Weeknight Dinner Win is a quick weeknight option when you want Korean flavors without the long simmer.
- Homemade Korean Fermented Cabbage Kimchi makes the classic side dish to serve alongside your bowl of broth.
