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Korean Oxtail Soup

Kkori (kkoli) Gomtang 꼬리곰탕 in translation is Korean Oxtail Soup which is tasty, delicious and comforting soup.

Korean Oxtail Soup

This particular soup made it frequently in front of me while I was sick last month.

I made a huge pot of this soup and ate it in two days. Then I made it twice after I recovered.

It was so good that I simply could not stop eating, plus it was really good for my stomach.

At that moment It was just what I needed and to honestly tell you the truth it is way better than any chicken noodle soup.

The best part for me about Korean cuisine besides tastiness is how many dishes are spicy with a special unique aroma and distinguished taste.

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It just opens up your appetite and you would ask for more. The color of the dishes is always just incredible too.

Korean table setting or “bansang” Banchan (반찬 panch-an) is a central fixture of a Korean meal.

It refers to the small side dishes where Koreans serve their most traditional delicacies such as red chili pepper paste, soy sauce, kimchi, etc.;

Additionally, if you didn’t know, Soups and Stews are not considered as a part of the bunchan.

Oxtail Soup looks difficult but it’s actually very simple not at all. Even though it takes a long time to cook, it’s totally worth the wait! But you can always use a pressure cooker. 

Korean Fermented Napa Cabbage - Baechu Kimchi

I made Napa(Chinese) Cabbage Kimchi (배추-baechu 김치-kimchi) that you see in the photos.

Koreans have many kinds of Kimchi depending on the season and over 200 types, but one made from Napa or Chinese cabbage is the most common one.

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For some of you that don’t know what Kimchi is.

Well, basically it is a fermented vegetable. The difference between regular Sauerkraut and Napa Cabbage Kimchi is in preparation and spices.

Korean Oxtail Soup Recipe 꼬리곰탕
Pull apart meat from the soup

It is very flavorful and if you make it at home you can adjust the heat, too although you have nonspicy kimchi which is called “white kimchi/baek kimchi”.

I like my food with a lot of heat, so mine was very spicy because I used more Red Chili pepper powder or gochugaru, but it is again optional how much is too much for you. 

We bought a jar from my local store and it was mild, almost not as spicy so I decided to get everything and give it a try.

Recipe for Korean Oxtail Soup

Thankfully my first try was a success and I started to make kimchi from that moment on; because not only that it is delicious but it is considered one of the healthiest foods.

Why am I writing about kimchi? Well because Koreans eat kimchi with almost every meal. 

Hey, if you get inspired and make this Korean Oxtail Soup, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Korean Oxtail Soup

Korean Oxtail Soup

Yield: 6 to 8 Servings
Prep Time: 10 minutes
Cook Time: 3 hours
Additional Time: 30 minutes
Total Time: 3 hours 40 minutes

Korean Oxtail Soup is comforting, tasty and simply amazing!


  • 3 Lb. Oxtail beef
  • 1 Onion peeled
  • 6 Garlic Cloves
  • 3 inch Fresh Ginger peeled
  • 1 Daikon/large Asian Radish
  • 1 Tbs. Whole Peppercorns
  • Water to fill the pot


  • Scallions-green part
  • Salt to taste

Meat/Beef Seasoning:

  • 1 Tbs. Red Hot Chili Pepper Paste 고추장-Gochujang
  • 2 Tbs. Soy Sauce any kind but try to look for Korean brand/import
  • 1 Tbs. Sesame Oil
  • 1 Tbs. Toasted Sesame Seeds
  • 2 Scallions green part
  • 1-2 Chili Pepper sliced
  • Salt if needed to taste*


  1. First wash the oxtail very well under the cold water-then fill the big bowl or pot with water and put oxtail pieces in there for 45-1hr. so the blood can get out.
  2. Once that process is over, wash the oxtail again. Put it in the large pot, fill with water and boil for 15-20 minutes. Drain it again so you can get rid of unnecessary fat. Drain the water out and wash the oxtail once again, and wash the pot too.
  3. Second part: Put the oxtail back in the pot and fill with the water, but this time adds a whole peeled onion, whole garlic cloves, ginger, peeled daikon radish, and peppercorns. Cook covered on low heat for next hour and a half (1 1/2hrs) -if you need to add more water you can do so one cup at the time. Also, skim with the spoon broth each time you see the bubbles of fat rising up. That way you will get rid of the unnecessary fats. I found it easier to take the onion, radish, garlic, ginger, and peppercorns out when I drain the broth in the other pot and drop the oxtail back in the broth, but you can try taking everything out individually or just use large tea bags and put smaller ingredients such as garlic, and peppercorns in there so all you need to do just pull it out and since the onion and radish is large that is easy to take out. You will need to pull them out after an hour and half of cooking.
  4. Third part: Add more water to the broth if needed, cover the pot with the only oxtail and boil on medium heat for the next one hour (1 hr). After an hour take the oxtail out, and separate all the meat from the bones, set all on the side and put the bones back in the pot to cook for one more hour (1hr) on a low heat-simmer, covered. At this time you could add pinch or two of salt but you can do that once it’s served and on the table. Broth needs to be whitish, rich and full of flavor. Bone marrow is making the broth whitish and bit fatty and that is what you want to achieve while making this soup.


  1. Pull apart the meat that you cooked, it should be very tender. Mix soy sauce, sesame oil, and red chili pepper paste; stir it in the meat. For final presentation sprinkle sesame seeds on top as well as green part from scallion and fresh red chilies. On the end I just mixed everything but if you are serving it for other people you can serve everything separably in the little bowls so they can adjust the heat to their own individual taste. I didn’t use any salt but if you need just add a dash or two.
  2. Serve it with a sprinkle of green onion (green part) with Rice, kimchi, and pull apart flavored beef that is literally melting in your mouth and gives amazing compliments to the broth. Clean your spoons while eating and enjoy!


  • This soup cooked for well over 3 hrs and you can imagine the flavor. It can be boiled longer and up to 5 hrs.
  • Once it is cooled down, you might have some leftovers, put it the airtight container and in the fridge- just heat it up on the stove again and eat/or it can be stored for 4-5 days in the fridge and used as a meal flavoring.
  • I used the first two times beef chuck because I like slowly boiled beef and it does add to the broth flavor a bit. I do recommend for beef lovers to use more meat, but in chunks not as a cut out in cubes beef for stews!
  • If you do not wish to make kimchi and want to taste it, you can buy it in the Korean, Asian or International markets; they carry usually many different sizes and types. I found my first one in Kroger close to the fruit and veggies sections, it was little jar but It gave me an idea of how it tastes.
  • If you do not want to pull the meat off the bones, you can serve them in the separate bowls or in the soup, but put on the side another bowl with a paper towel so you can hide what you couldn’t eat or chew.
  • This soup is not everyone’s cup of tea, but I loved it and I hope that you will too. My final advice is “do not be afraid of the time consuming and the prep or steps in this soup, it is very well worth it and I know that you will not be disappointed.” It’s soothing when you have a cold and it can be great when hangover!:)

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