Korean Oxtail Soup

    16 hours 30 minutes

    This is a Korean oxtail soup known as 'Korigomtang' that first cooks the oxtail in a pressure cooker before it is cooled and fat removed then radish and flavourings are added.

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    Serves: 4 

    • 1kg oxtail
    • 16 cups (4 litres) water
    • 3 tablespoons milk
    • 10 cloves garlic
    • 120g daikon radish, peeled and cubed 5x5cm
    • 6 spring onions, dice green part only
    • 4 tablespoons sea salt, to serve
    • 4 teaspoons ground black pepper, to serve

    Preparation:30min  ›  Cook:4hours  ›  Extra time:12hours chilling  ›  Ready in:16hours30min 

    1. Soak the oxtail in cold water for 2 hours to remove the blood.
    2. Trim the fat on the oxtail and cook in a pressure cooker with 2 cups water for 30 minutes over medium heat.
    3. Remove the lid and add 8 cups water and continue to cook for 1 hour. Let it cool and put the oxtail and broth in separate containers in the refrigerator for overnight.
    4. The next day a thick layer of solid fat will form on the broth that you can remove and discard.
    5. Combine the oxtail and broth in a large saucepan then add an additional 6 cups water, milk, garlic, radish and the white part of the spring onion.
    6. Cook for 1 hour over the medium heat and occasionally skim the foam and the fat from the top of the soup. Lower the heat and cook 30 minutes more. Take out the radish and spring onion and discard.
    7. Serve sea salt, black pepper and diced spring onion with the soup so it can be seasoned individually.

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    I cooked it without adding the milk. Both my son and I love it. Thanks for the recipe  -  13 Jul 2015  (Review from Allrecipes Southeast Asia)