Korean Oxtail Soup (Seolleongtang)
This traditional Korean Oxtail Soup, or "Seolleongtang," is a comforting dish made by simmering oxtails to create a rich, milky broth.
Paired with daikon, garlic, and simple seasonings, it’s a wholesome, gluten-free recipe that’s perfect for chilly days or when you’re craving a nutritious, satisfying meal.
Serve it with steamed rice or Korean glass noodles for a complete and hearty dining experience.
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About this recipe
What Is Korean Oxtail Soup?
Korean Oxtail Soup, known as "Seolleongtang," is a traditional dish celebrated for its rich, creamy broth and nourishing qualities.
It’s a staple in Korean households, often enjoyed during winter or as a restorative meal.
Made by simmering oxtails for several hours, the dish extracts a depth of flavour and nutrients, resulting in a soup that’s both delicious and beneficial.
Why You'll Love This Recipe
- Nutritious and Wholesome: Packed with protein and minerals from the slow-cooked oxtail bones.
- Customisable: Add your choice of garnishes, from spring onions to Korean glass noodles, for a personalised touch.
- Gluten-Free: Naturally free from gluten, making it accessible to various dietary preferences.
Origins and Cultural Significance
Seolleongtang has its roots in Korean royal cuisine, where bone-based soups were prized for their ability to nourish the body. Over time, it became a beloved comfort food for everyday households, symbolising warmth and care. Let’s dive into the recipe and bring this traditional dish to your table!
Ingredients
For the Soup:
- 1kg oxtail
- 1 large daikon (mooli), peeled and cut into large chunks
- 5 cloves garlic, smashed
- Salt and pepper to taste
- Spring onions, thinly sliced (for garnish)
To Serve:
- Steamed rice or Korean glass noodles
Pair it with
Instructions
Step 1: Prepare the Oxtail
- Rinse the oxtail thoroughly under running water to remove any blood and trim off excess fat
- Add the oxtail to a large pot of water and bring to a boil. Lower the heat and cook for 10 mins. This will surface a lot of impurities.
- Drain the water and rinse in clean water to remove any impurities residual.
Step 2: Make the Broth
Traditional Stove Method
- Place the oxtail back into the pot with the chopped daikon and garlic. Add 2-3 litres of water.
- Bring the water to a boil, then reduce the heat to low. Cover and simmer for 4-5 hours, skimming off any foam or oil that rises to the surface.
- After 4-5 hours, remove the oxtail and daikon. Season the broth with salt and pepper to taste.
Pressure Cooker Method
- Place the oxtail, daikon, and garlic in a pressure cooker. Add 2-3 litres of water.
- Seal the lid and cook on high pressure for 20 mins.
- Release the pressure naturally. Skim off any foam or oil, then season with salt and pepper.
Step 3: Serve
- Ladle the hot soup into bowls, ensuring each serving gets a good portion of oxtail and daikon.
- Garnish with thinly sliced spring onions.
- Serve with steamed rice or Korean glass noodles on the side.
FAQs
1. Can I make this soup ahead of time?
Yes! Korean Oxtail Soup often tastes better the next day as the flavours deepen. Store it in an airtight container in the fridge for up to 3 days.
2. How do I reheat leftovers?
Reheat the soup gently on the stove over low heat, stirring occasionally. Add a splash of water if the broth has thickened too much.
3. Can I freeze Korean Oxtail Soup?
Absolutely. Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
4. What other garnishes can I use?
Feel free to add sesame seeds, chopped coriander, or a dash of soy sauce for additional flavour.
Video demonstration
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