Makan Time in Singapore

Contributed by : Lee Sang-Hyun


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Korean oxtail soup


(4 servings)

3 lb beef oxtail (you can use more if you like more meat in your soup)
5 cloves fresh garlic
1 medium onion, halved (optional)
small amound of fresh ginger root, sliced (optional)
2 green onions, finely sliced


1) Put tail in cold water for 1-2 hours to remove extra blood. Rinse well.

2) In a large pot, put ox-tail and garlic cloves with enough water (at
least 5-8 times of tail) and bring to boil. (In addition to garlics, you
can also put small amount of sliced ginger root and one whole onion, to
remove greasy smell. But these are not strictly required). While the pot is
boiling, remove bubbles and other dark stuffs on the boiling surface.
Repeat 2-3 times until water look clean. Watch when it begins to boil and
open the lid; or you will mess up the stovetop.

3) Reduce heat and simmer 3-5 hours, or until the color of the soup is a bit
milky. Turn off heat and remove floating fat carefully. (Most people don't
like greasy tast of that fat!)

4) When you serve, put relevant amount of tail meat and soup in a large
soup bowl. Add 1 Tbs chopped fresh green onion in the soup bowl. Use salt
and gound black pepper to taste. Serve with steamed rice. Enjoy!

Source - Sang-Hyun Lee
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