Korean · Dinner
Oxtail Bone Soup (High-Protein)
Korean-style oxtail bone soup deepened with shredded brisket and a soft egg for extra protein, simmered until the broth turns milky and the meat falls apart. Served with rice, scallions, and garlic-soy seasoning, it carries deep roasted-bone flavour, warming and restorative in the seolleongtang tradition.
$6
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
702Calories
68.4gProtein
26.8gFat
45.1gCarbs
4.3gSugar
5.8gFiber
980mgSodium
320mgChol
9.9gSat Fat
980mgPotassium
115mgCalcium
6.8mgIron
4.2mcgVitamin B12
9mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
high-protein
Instructions
1
Prep
Soak the oxtail in cold water for 20 minutes to draw out blood, then drain and rinse under cold water until clear.
2
Boil
Blanch oxtail and brisket in boiling water for 5 minutes until grey foam rises, then drain, rinse, and clean the pot.
3
Simmer
Return meat to pot with water, garlic, onion, and daikon. Bring to boil, then reduce to low heat and simmer covered 3 hours until broth turns milky-white and oxtail meat pulls easily from bone. Skim fat and foam every 30 minutes.
4
Finish
Lift out oxtail, brisket, and daikon. Shred meat off bone, slice daikon, and stir white beans into pot to warm for 2 minutes.
5
Plate
Place rice in a deep bowl, ladle broth, shredded meat, daikon, and egg ribbons over top. Drizzle beaten egg into simmering broth while stirring to form soft ribbons, season with salt, pepper, scallion, and soy sauce to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in beef oxtail
- 5.6 oz160g beef brisket
- 1/2 cup120g white beans, cooked
- 22 eggs
- 4 cups960ml water
- 200g200g daikon
- 8 cloves8 cloves garlic
- 11 onion (200g)
- 22 scallion
- 1 1/3 cup220g cooked white rice
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
