Hello everybody! Today’s recipe is for Korean style oxtail soup (called sokkoritang: 소꼬리탕 in Korean)! Many of you have requested this recipe over years but eventually today’s the day that I release it! It’s one of my new cookbook recipes, so some of you who have my book will be excited to open the page! For those who don’t have my book, don’t worry much because I plan to make videos for many of the recipes eventually.

Today while I was editing the video, I thought oxtail soup is perfect for the weather like today. New York is suddenly getting cold! You can warm up your body and spirit with a large bowl of oxtail soup, rice, and kkakdugi! Oxtail has lots of soft and juicy meat inside, so it’s very popular among Koreans. The soup by itself is clear and not greasy, so you will feel refreshing after eating it. To get clear broth, you will have to clean the bones by soaking them in cold water, and blanching, and washing in cold water. This process is very important to make this soup.

Another tip for this recipe is that you shouldn’t cook too long. I found out 2 hours simmering is perfect after cleaning the bones so that the tender meat is still intact to the bone.

Enjoy the recipe and be warm and happy in coming winter time!


Serves 4

For the oxtail broth:

  • 2½ pounds to 3 pounds sliced oxtail
  • 1½ pounds Korean radish (or daikon), peeled and cut in half lengthwise, if you use daikon, you don’t have to cut in half lengthwise
  • 4 garlic cloves, minced
  • kosher salt

For seasoning paste (optional):

For serving:


Make the oxtail broth:

  1. Trim away and discard any excess solid fat attached to the oxtail pieces. Place the oxtails in a large bowl and rinse a few times with cold water to remove any bone fragments. Cover with cold water and soak at least for 3 hours up to overnight, changing the water a few times.oxtail-soaked
  2. Bring 10 cups water to a boil in a heavy and large pot over medium high heat. Add the oxtails and blanch for 12 minutes. Foam and bubbles will float on the surface and the water will be brownish. Drain and rinse the bones thoroughly.oxtail-blanch
  3. Wash out the pot. Add the oxtail bones, radish, garlic, 2 teaspoons salt, and 16 cups water.
    Cover and cook over medium high heat for 20 to 25 minutes until it comes to a rolling boil.
  4. Turn down the heat to between medium and medium low.
  5. Simmer for about 2 hours until the radish is fully cooked and the meat is very tender but still attached to the bones.
  6. Remove the pot from the heat. Transfer the bones and radish to a bowl and let cool. Put the bones in an airtight container and refrigerate.oxtail soup (sokkoritang: 소꼬리탕
  7. Cut the radish into about ½ inch thick bite-size pieces. Put the radish in an airtight container and refrigerate.oxtail soup (sokkoritang: 소꼬리탕)
  8. Let the broth cool down to room temperature. Refrigerate for several hours or overnight, until the fat floats to the top and solidifies. If it’s cold outside, you can let it cool down on your porch, windowsill, or balcony.
  9. Once the broth has cooled and the fat solidified on top, remove the fat with a skimmer and discard. You should be left with 9 to 12 cups of bone broth.

Make the seasoning paste:

  1. Combine the soy sauce, toasted sesame oil, garlic, and hot pepper flakes in a bowl and mix well. Cover and refrigerate.oxtail soup seasoning paste


Serve in a soup bowl:

Add the oxtail bones to the pot of broth and bring to a boil over high heat.
For each serving, put about ¼ cup chopped daepa in a large ceramic bowl. Top with 6 or 7 pieces of radish. Add a few bones and ladle the hot broth over top. Serve with the seasoning paste (if using), and set bowls of salt and ground black pepper on the table. Serve with rice and kkakdugi or any fermented kimchi. Everyone can add salt and pepper to their taste.oxtail soup (sokkoritang: 소꼬리탕

Serve in a Korean earthenware bowl (ttukbaegi):

Place about ¼ cup chopped daepa in an earthenware bowl and add 6 or 7 radish pieces on top. Then add a few bones. Add some broth and heat the bowl directly on the stove over high heat until it is bubbling. Add the seasoning paste (if using) and mix it in. Set bowls of salt and ground black pepper on the table. Serve with rice and kkakdugi or any fermented kimchi. Everyone can add salt and pepper to their taste.oxtail soup (sokkoritang: 소꼬리탕

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  1. I made your recipe today and somehow at the end of cooling the broth, I realized the juice has decreased. Will I be able to add more water once I reboil after taking out the solid fats?

  2. Ajossi Kunsan 군산 joined 1/20 & has 1 comment

    I’m recently divorced but I remembered how to make 고리곰탕 from my exwife, she was from 소산, 중정도. I used your and another’s recipe for guidance on cooking times, very helpful, thx. I’m curious, did you learn to cook Cholla-Do style or from elsewhere? I’ve been living in Kunsan 군산 for 26 years and am familiar with other provincial cooking styles. Thx in advance. Happy Lunar New Year!

  3. sanne Munich joined 8/14 & has 299 comments

    Dear Maangchi,

    I completely forgot to thank you for not only following my request from some time ago for this recipe but even including it in your fantastic new cooking book! Thank you!

    Tail trimmed and washed, soaking as I write. :-)

  4. PoniesPonies Seattle joined 11/19 & has 7 comments

    One more close up photo!

    See full size image

  5. PoniesPonies Seattle joined 11/19 & has 7 comments

    Hey Maangchi! I loved this video, and your splendid table interview, so much so I made this soup using your bone broth recipe. It was incredible. My friend swears it cured her cold.

    We paired it with radish kimchi and the chive pancake from your cookbook. Thank you for the great recipes, the inspiration and for being you.

    See full size image

    • Maangchi New York City joined 8/08 & has 12,045 comments

      You made a great table setting for sokkoritang. Rice, soup and kkakdugi (cubed radish kimchi)! You even added chive pancake. No wonder your friend said it cured her cold. : )
      You listened to the splendid table! My readers are everywhere!

  6. ChristinaC California joined 2/17 & has 8 comments

    Why do you throw away the water from the first 12 minutes? Isn’t that full of flavor and nutrients?

  7. cowpants Kingston, WA joined 2/17 & has 3 comments

    Hi! Is it possible to cook the oxtail in a pressure cooker? I have an Instant Pot. Thank you! =)

  8. RLAnita Taiwan joined 11/19 & has 1 comment

    I want to know where can I find ur…heavy and large pot ….Look like good…..thanks…I love this soup so much…

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