Korean · Dinner
Oxtail Bone Soup (Gluten-Free)
Korean oxtail soup simmered until the beef turns tender, built on a milky bone broth with garlic, daikon, and scallion. Gluten-free tamari replaces regular soy sauce for seasoning. Served hot over short-grain rice and finished with black pepper and salt.
$7
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
578Calories
45.9gProtein
29.4gFat
29.8gCarbs
2.3gSugar
1.9gFiber
1215mgSodium
160mgChol
12.2gSat Fat
842mgPotassium
71mgCalcium
4.6mgIron
2.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Soak the oxtail in cold water for 30 minutes, changing the water once to remove surface blood.
2
Blanch
Boil the oxtail in fresh water for 5 minutes over high heat until grey scum rises, then drain and rinse thoroughly.
3
Simmer
Return the oxtail to a clean pot with 2 cups fresh water and garlic, bring to a boil, then reduce heat to low and simmer covered for 3 hours until meat pulls easily from bone and broth turns pale and milky.
4
Add
Stir daikon chunks into the pot and simmer uncovered over low heat for 20 minutes until translucent and easily pierced.
5
Season
Stir in the gluten-free tamari, salt, and black pepper, simmering over low heat for 2 minutes until fully dissolved.
6
Plate
Spoon rice into a deep bowl, ladle the hot oxtail and broth over it, scatter scallion over the surface, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in beef oxtail
- 4 cups960ml water, plus more for soaking and blanching
- 8 cloves8 cloves garlic
- 5.2 oz150g daikon
- 22 scallion
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt, plus more to taste
- 2 tbsp30ml gluten-free tamari
- 1 cup190g cooked short-grain white rice
