Recipe: Korean oxtail soup

Home Cooking Recipe: Korean oxtail soup


Autumn and winter tonic soup



  1. The burdock is in small pieces, soaked in clean water, washed twice to remove blood water.

  2. Put 4 or 5 pieces of ginger in cold water, boil, pour the wine, put the washed oxtail into the boiling water, and simmer it to the sputum. Rinse in boiling water and hurry up.

  3. Casserole, add enough water at a time, put 4, 5 pieces of ginger, 3 sections of onion, 4 cloves of garlic. Put in the oxtail, boil and simmer for 2 hours or more. Add white radish thick slices and red dates in the middle.

  4. When the chopsticks can be easily inserted, take out the oxtail and mix it with the seasoning 1. It must be marinated, and the seasonings all absorb the broth.

  5. At this point, remove the boiled onions and garlic from the stockpot.

  6. After the soup is boiled again, put the oxtail that has been mixed with the taste back, put in the clams, chopped green onion, salt, and boil it.


1. In order to save energy, it is better to cut thick slices of oxtail. 2. The oxtail is awkward, it is very important to go to the sputum, so don't leave your ginger and onion. The fourth step must be marinated in the seasoning juice. Dry or dry the excess seasoning. Otherwise, it will affect the color of the milk soup. I just didn't dry it. The good milk soup was stained with soy sauce. But the taste is unaffected.

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