Korean · Dinner
Oxtail Bone Soup (Low-Chol)
Korean beef broth built from lean beef shank simmered with daikon, garlic and scallion instead of traditional oxtail, keeping collagen-rich body while cutting fat sharply. Served over white rice, the soup carries clean beefy depth, light garlic warmth, and bright scallion finish.
$5
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
410Calories
42.3gProtein
11.4gFat
26.8gCarbs
2.9gSugar
2.1gFiber
1380mgSodium
76mgChol
4.3gSat Fat
780mgPotassium
55mgCalcium
3.8mgIron
2.9mcgVitamin B12
9mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Trim visible fat from beef shank, rinse under cold water, pat dry to remove surface blood that would cloud the broth.
2
Blanch
Place beef shank in a pot, cover with water over high heat, boil 5 minutes until grey scum rises to surface.
3
Simmer
Return beef to clean pot with 2 cups fresh water, daikon, and smashed garlic over medium-low heat, simmer covered 80 minutes until fork-tender.
4
Skim
Uncover occasionally and skim any fat pooling on surface with a spoon to keep saturated fat low in final broth.
5
Finish
Lift beef onto board, slice thinly against grain, return slices to pot, stir in salt and pepper over low heat 1 minute.
6
Plate
Spoon cooked white rice into deep bowl, ladle hot broth and beef slices over rice, top with thinly sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef shank, trimmed of visible fat
- 4 cups960ml water
- 5.2 oz150g daikon
- 6 cloves6 cloves garlic
- 22 scallion
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup200g cooked white rice
