Korean Oxtail Soup
Learn how to make Korean Oxtail Soup in three ways: Stove top, Instant Pot, and Slow cooker.
Servings: 6 people
Large Pot, Instant Pot, or Slow Cooker (6 quarts or larger),
Strainer, Cheesecloth, or Tea Ball Infuser
- 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)
Draining the Oxtail Blood
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.
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.
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