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Amazing Korean Oxtail Soup – Stove Top, Instant Pot, Slow Cooker

November 3, 2019 by Rich

I hate to say it but winter’s coming. It’s getting colder and pretty soon I’ll be bringing out the mitts and snow cap. I’m not much a fan of the cold but I can tell you one thing I’m looking forward to which is Korean oxtail soup! It’s always something I can rely on to get me through the winters. The best part? It’s naturally keto friendly with very low carbs.

Last updated: March 16, 2020

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Korean Oxtail Soup Recipe
  • How to make oxtail soup
    • 1.) Draining the Oxtail Blood
    • 2.) Removing the Impurities
    • 3.) Simmering in 3 Ways
      • Method 1: Oxtail Soup Stove Top
      • Method 2: Oxtail Soup Instant Pot
      • Method 3: Oxtail Soup Slow Cooker
    • If your soup is too rich in fat
  • What You’ll Need
    • Serve with Kim Chi and Shirataki Noodles

How to make oxtail soup

One thing about cooking oxtail soup is that it can be time consuming for sure so if you’re in a rush, I suggest making it another day. Don’t let that scare you though as it’s quite easy. The only requirement is time as you need to be around to check on it occasionally. I advise, choosing a day when you plan on binge watching your favorite Netflix series. With that said, there are 3 main parts to how to make oxtail soup. These are: Draining the blood, Removing Impurities, and Simmering. Let’s go into details.

1.) Draining the Oxtail Blood

The very first step before cooking anything is draining the blood from the oxtail. We want the oxtail to be as clean as possible before consumption. What I do is soak the oxtail in cold water. Leave it in the fridge for about 2 hours and in that time span, there will be blood built up at the bottom. What you want to do is drain it. You want to do this at least two times but the more the better as it would result in a cleaner tasting soup. You’ll know when the oxtail is ready when the liquid clears and any buildup is gone.

2.) Removing the Impurities

Once all the blood has been drained, we want to move the oxtail over to a large pot, one big enough to fit in one go. Fill the pot up to the top with cold water, and switch the heat on high. Make sure to leave a few inches of space to prevent soup from overflowing. When it comes to a rolling boil, you’ll notice a layer of foamy like material float to the top. These are the impurities and you want to skim them off.

This is where the differences lie in cooking methods between Stovetop, Instant Pot, and Slow Cooker. I’ve provided instructions for each methods.

3.) Simmering in 3 Ways

Method 1: Oxtail Soup Stove Top

  1. For the stove top, add your spices, aromatics, and any other ingredients for flavoring. In our Korean example, we will be adding Daikon, Peppercorn, scallion whites, and Garlic cloves. Fill the pot up with water, about 8-10 cups or to the top. Make sure to leave a couple of inches of space so the soup doesn’t overflow. We’re going to continue skimming every so often as the impurities will resurface every so often. The good thing about this method is we do not need to move the oxtail anywhere else.
  2. Reduce the heat to low-medium and simmer for 3-4 hours. The broth will evaporate over time so make sure to refill with water every so often so that the pot stays full.
  3. Your oxtail soup is now ready. Be aware that the soup hasn’t been seasoned in anyway so it will taste bland. No worries. The beauty about this recipe is seasoning to your taste with scallions, salt, and white pepper.

Method 2: Oxtail Soup Instant Pot

Instead of skimming the impurities, we move the oxtail over to the Instant Pot. Fill it up with water, and close the lid. Switch the mode onto Manual High Pressure for 10 minutes. Once the 10 minutes are up, release the pressure (you can force release), strain the oxtail and run cold water over it. Don’t worry about this initial broth. I promise, it will not negatively effect the end taste. Clean the pot and follow the next step.

  1. Move the oxtail over to your freshly cleaned inner pot. Now here is where you want to add in your ingredients depending on the type of cuisine. For our example, we’re making this oxtail soup Korean therefore we’ll be adding in the daikon, peppercorns, scallion whites, and garlic cloves.
  2. Then fill the inner pot up with about 8-10 cups of water or to the top.
  3. Set to Meat/Stew Pressure High for 40 minutes.
  4. Once 40 minutes is up, release the pressure naturally. This will be another 15 minutes. Then open the lid.
  5. Your oxtail soup is now ready. Be aware that the soup hasn’t been seasoned in anyway so it will taste bland. No worries. The beauty about this recipe is seasoning to your taste with scallions, salt, and white pepper.

Method 3: Oxtail Soup Slow Cooker

Once all the blood has been drained, we want to move the oxtail over to a large pot, one big enough to fit in one go. Fill the pot up to the top with cold water, and switch the heat on high. We’re just boiling the meat for impurities so don’t worry about not doing it right. When it comes to a rolling boil, you’ll notice a layer of foamy like material float to the top. These are the impurities and you want to skim them off.

  1. Strain the oxtail from the pot and cool with cold running water for a few moments. Then transfer the oxtails to the slow cooker pot.
  2. Add your spices, aromatics, and any other ingredients for flavoring. In our Korean example, we will be adding the Daikon, Peppercorn, Scallion whites, and Garlic cloves. Fill the pot up with water, about 8-10 cups or to the top. Make sure to leave a couple of inches of space so the soup doesn’t overflow.
  3. Cook on low for 7-8 hours or high for 3-4 hours.
  4. Once the allotted time is up, your oxtail soup is ready. Be aware that the soup isn’t seasoned and you will need to season to your tastes it with scallions, salt, and white pepper.
  5. Enjoy!

If your soup is too rich in fat

If you’re not a fan of all the fat in the soup, no worries. There are two methods for Korean Oxtail Soup. One way is to skim it off as it’s hot. You’ll see the fat that way or if you’re really lazy, the easiest way is refrigerating it overnight. The next day, you’ll find a layer of hardened fat at the top of the soup. It’s much easier to remove the fat that way. So as I said earlier, cooking oxtail soup is a long process. If you’re not a fan of the fat, then I suggest going this route and making it a day ahead before serving it.

For a clear broth use cheesecloth, tea ball infuser, or strainer

What You’ll Need

Oxtail Soup ingredients spread out on flat blue surface
Just 7 ingredients!
  1. Oxtail
  2. Daikon
  3. Shirataki Noodles
  4. Scallion
  5. White pepper
  6. Peppercorn
  7. Garlic
Korean Oxtail Soup Ingredients Chopped up
How I chopped my veggies

Serve with Kim Chi and Shirataki Noodles

Korean Oxtail Soup is traditionally served with rice and/or noodles but since we’re on a low carb diet, I suggest having it with shirataki noodles. These noodles are made from Konjac. Their significance is their zero carbs and high dietary fiber. For these reasons, they are the ideal side for those looking to cut carbs and lose weight!

If you want to learn more about Shirataki Noodles, check out my Ultimate Guide to Shirataki Noodles.

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Korean Oxtail Soup

Learn how to make Korean Oxtail Soup in three ways: Stove top, Instant Pot, and Slow cooker.
Course dinner, Lunch, Side Dish
Cuisine Asian, Chinese, Korean
Keyword daikon, keto, low carb, oxtail
Servings 6 people
Calories 817kcal

Equipment

  • Large Pot, Instant Pot, or Slow Cooker (6 quarts or larger),
  • Strainer, Cheesecloth, or Tea Ball Infuser

Ingredients

  • 4-5 pieces Oxtail Medium Sized
  • 1.5 lbs Daikon (or radish), sliced to 2 inch blocks/triangles.
  • 2 cloves Garlic Crushed
  • 2 stalk Scallions Chopped, save the whites
  • 1 tbsp Peppercorn
  • White Pepper (to taste)
  • Salt (to taste)

Instructions

Draining the Oxtail Blood

  • Immerse oxtail in cold water for about 2 hours. Let it sit in the fridge and the blood will build up over those hours. Drain the water, refill with cold water and repeat the same steps. Do this about 2 times or until the liquid has cleared.

Removing impurities from the oxtail

  • For Stovetop (3-4 hours simmering time):
    1.) Once the oxtail has been drained of all its blood, transfer the oxtail to a large pot. Add in the daikon, peppercorn, garlic, and scallion whites, Fill it up with about 8-10 cups of water or close to the top. Make sure to leave an inch or two as the water will overflow once it boils. Heat on High, wait for it to come to a rolling boil, then lower heat to medium. You'll notice some
    For Instant Pot (1 hour simmering time):
    1.) Move oxtails to the instant pot. Pour in about 4-5 cups of water. Set on MANUAL HIGH for 10 minutes. Strain the oxtail and discard all the water.
    2.) Move oxtails back to the Instant Pot. This time fill up with 8-10 cups of water. Add the daikon , garlic, peppercorn, and scallion whites. Set on MANUAL HIGH for 40 minutes. Let the pressure naturally release itself which will be an additional 10 minutes.
    For Slow Cooker (7-8 hours simmering time):
    1.) Move oxtails to large pot. Pour in about 4-5 cups of water. Boil for 10 minutes on the stove top. Strain the oxtail and discard all the water.
    2.) Move oxtails to slow cooker pot. This time fill up with 8-10 cups of water. Add the daikon, garlic, peppercorn, and scallion whites. Set on LOW and cook for 7-8 hours.

Skimming off the fat (optional)

  • If you want less fat, I suggest preparing this a day before consumption. Once the soup is ready, move the soup over to the fridge. Let it cool overnight and you will find the fat has solidified. You'll find that it's easier to remove the fat this way.

Toppings and Seasoning

  • Top with green scallions, salt, and white pepper to taste. You can add kim chi and shirataki noodles for sides.

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 817kcal | Carbohydrates: 5.2g | Protein: 10.5g | Fat: 83.4g | Saturated Fat: 34.7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 36.5g | Cholesterol: 116.7mg | Sodium: 54.8mg | Potassium: 382.2mg | Fiber: 1.9g | Sugar: 2.9g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Korean Oxtail Soup
Amount Per Serving
Calories 817 Calories from Fat 751
% Daily Value*
Fat 83.4g128%
Saturated Fat 34.7g217%
Polyunsaturated Fat 3g
Monounsaturated Fat 36.5g
Cholesterol 116.7mg39%
Sodium 54.8mg2%
Potassium 382.2mg11%
Carbohydrates 5.2g2%
Fiber 1.9g8%
Sugar 2.9g3%
Protein 10.5g21%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Keto Recipes Tagged With: gluten free, Keto, Korean, low carb, oxtail, soy free

Keto Chicken Tikka Masala

October 30, 2019 by Rich

When I think of Indian food, I think of one of three things. Curry, Nan, and Tikka Masala. This is one of the most popular dishes in America yet it can be difficult to come by if you’re on a low carb keto diet. Now, you won’t need to worry about that because I’ve crafted together a Keto Chicken Tikka Masala for you to enjoy. One that tastes almost identical to the real thing!

Last updated: December 5, 2019

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This post may contain affiliate links which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you as it helps support my page which is much appreciated!

Jump to Recipe

Is Tikka Masala keto?

I often get the question, “is tikka masala keto friendly?” The short and easy answer is no. The reason is because it’s typically prepared with dairy-based yogurt which is usually high in carbohydrates that will most likely take you out of ketosis. Luckily, almost everything else is very much keto friendly. Tikka Masala is high in fat due to the ghee and heavy whipping cream. Those are the ingredients that makes tikka masala highly attractive to the keto community.

Then, how is your recipe keto friendly and low carb?

Great question. Fortunately what we can do is make some key substitutions. Instead of using dairy yogurt, we can swap it for alternative yogurts such as coconut milk yogurt, almond milk yogurt, and in some cases greek yogurt. Just make sure to check the nutrition information found on the back of the package.

For my recipe, I found a blend I want to recommend, the Califia Farms Unsweetened Plain Yogurt. It’s dairy free because it’s made with almond and coconut. The best thing about this product is it only carries 1 gram of Net Carbs per cup. That is nothing!

The second ingredient that adds to the carbs I haven’t mentioned yet is the tomato sauce. Always make sure to grab the one with the lower net carbs. The one I found, surprisingly, is Whole Food’s private label brand (365 Everyday Value). I don’t think you can go wrong with these especially when they carry only 2 grams of net carbs per serving when other manufacturers can easily double that number.

So there you have it. I am able to make my recipe low carb by using some specific manufacturers to make it keto. If you found other companies with an even lower carb count, shoot me a message and I’ll gladly update my recipe as well as give you the credit you deserve.

What other kind of proteins can I make with Keto Tikka Masala?

Using my recipe, you can actually make virtually any kind of protein. Just substitute the chicken for your favorite protein. These can be:

  • Paneer
  • Tofu
  • Lamb
  • Fish
  • Cauliflower/Broccoli

There are other variations such as chickpeas but that would prove one, two many for carbs so I’ve only suggested the above. As you can see, with those number of proteins listed you can easily accommodate your favorite protein. With that said, let’s get into my recipe.

What You’ll Need

  1. Tomato Sauce
  2. Onion, diced
  3. Garlic, minced
  4. Ginger, minced
  5. Ghee
  6. Coconut/Almond Milk Yogurt
  7. Heavy Whipping Cream
  8. Chicken, boneless skinless thighs
  9. Coriander
  10. Fennel Seeds
  11. Chili Powder
  12. Cumin
  13. Turmeric
  14. Garam Masala
  15. Fenugreek Powder
keto tikka masala
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Keto Chicken Tikka Masala

Course Appetizer, dinner, Lunch, Side Dish
Cuisine diet, Indian, keto
Keyword chicken, garam masala
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings 3
Calories 445.4kcal

Equipment

  • Frying Pan

Ingredients

For the Chicken Marinade

  • ½ tbsp Avocado Oil Olive Oil works too
  • 1 lb Chicken thighs, boneless skinless
  • ½ cup Coconut Milk Yogurt Almond Yogurt works too
  • 2 cloves Garlic, Minced
  • 1.5 tsp Ginger, Minced
  • 1 tsp Garam Masala

For the Curry

  • 1 tbsp Ghee
  • 1 medium Onion, diced
  • 1 clove Garlic, minced
  • 1 tsp Ginger, minced
  • 1 tsp Coriander ground
  • 1 tsp Fennel seeds optional
  • 1 tsp Fenugreek, ground optional
  • 1 tsp Cumin
  • ½ tsp Turmeric
  • ½ tsp Garam masala
  • ½ tsp Chili powder
  • 1 cup Tomato sauce
  • ½ cup Heavy cream

Optional Toppings

  • Fresh Cilantro (optional)
  • Fresh Coriander (optional)

Instructions

Marinating the Chicken

  • Combine the following ingredients: Cubed Chicken, Coconut Milk Yogurt, minced garlic & ginger, and garam masala. Mix together well. Let it sit for at least an hour.
    Pro tip: For best results, you can marinate the chicken for 4 hours or overnight.

Browning the Chicken

  • Medium-high heat a frying pan. Wait a couple of minutes for it to warm up. Add in the avocado oil and let it heat up for another minute. You can splash a few drops of water in the pan to test if it's ready. If the oil sizzles, then you can add the pieces of marinated chicken in. Saute each side for about 2-3 minutes or til they become brown. Once brown, move them over to rest on a separate plate. Reduce heat to medium.
    Pro tip: Put the chicken in one by one, make sure there's some space in between them, and once they're on the pan don't move them so they can brown easier. You don't have to do all the chicken at once if your pan is too small. You can do them in batches and don't worry if the chicken isn't cooked all the way. You're just browning it.
    Browning the chicken

Making the Curry

  • In the same pan, add in the ghee. After it melts or heated, add in the diced onions, garlic and ginger. Saute until onion turns golden brown. Add in the spices: Coriander, fennel seeds, fenugreek, cumin, turmeric, garam masala, chili powder. Stir in together with the onion mix for about 30 seconds.
    Note: You're going to notice some burnt parts from browning the chicken. Using your spatula, scrape it off. Do not dispose them. They will give the curry more flavor. Scrape and mix them in with onion.
  • Pour in the tomato sauce. Mix it in with the onion and spices. Saute for about 5 minutes or until onion becomes orange in color.

Simmering Time

  • Finally pour the heavy whipping cream. Add the browned chicken back in. Stir in pan. Let it simmer for about 10 minutes.
    Adding in the heavy whipping cream and chicken
  • Move to bowl, top with fresh cilantro. Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 445.4kcal | Carbohydrates: 12.2g | Protein: 23.7g | Fat: 33.3g | Saturated Fat: 15.7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10.2g | Cholesterol: 184.8mg | Sodium: 701.2mg | Potassium: 172.2mg | Fiber: 3.4g | Sugar: 5.7g
Nutrition Facts
Keto Chicken Tikka Masala
Amount Per Serving
Calories 445.4 Calories from Fat 300
% Daily Value*
Fat 33.3g51%
Saturated Fat 15.7g98%
Polyunsaturated Fat 3g
Monounsaturated Fat 10.2g
Cholesterol 184.8mg62%
Sodium 701.2mg30%
Potassium 172.2mg5%
Carbohydrates 12.2g4%
Fiber 3.4g14%
Sugar 5.7g6%
Protein 23.7g47%
* Percent Daily Values are based on a 2000 calorie diet.

MADE THIS RECIPE?
Lets see it! Tag @chowyoulater on Instagram or Twitter and hashtag it #chowyoulater

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Filed Under: Keto Recipes Tagged With: chicken, gluten free, Indian, Keto, low carb, soy free

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My name is Rich. I'm a restaurant consultant, content creator, and recipe developer. I'm here to help you balance the two worlds of eating out and eating in. I've worked in the food industry for over 10 years and along the way I've learned a thing or two about restaurants and developing my own recipes. Read More…

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