Oxtail is a culinary name for the beef tail. And that is what we are going to use in this recipe for Korean oxtail soup. Because of the extra fat, gelatin and collagen, oxtails produce an incredibly rich, deeply flavorful broth and the meat, when boiled, has amazing fall apart texture that is better than most beef. The broth is luxurious and abundant in meaty flavors! The bones and all the connective tissues in the cow’s tails give this soup an extraordinary, delicious taste.

So if you have never tried making oxtail soup or stew before, it is time to expand your horizons and give it a try. This Korean version of the soup is actually very easy to make. The hardest part will be waiting for the soup to be ready. Because literally it takes hours and hours of simmering.

But as long as you are patient enough you will be rewarded with mouthwatering, aromatic broth with wonderfully silky texture from the collagen-rich oxtails and melt-in-your mouth tender morsels of delicious beef.

This soup doesn’t require many ingredients at all. The oxtail broth is flavored with bright, crisp root vegetables like carrots, daikon radish, garlic, burdock and ginger roots. All of them are then simmered in a large pot for 2-3 hours or until the meat is fork tender.

You can serve Korean oxtail soup just as a broth with meat or over the noodles for a complete meal of protein, vegetables and carbs. The noodles that are traditionally used are somen noodles. They are thin, wheat flour noodles that have delicate flavor and are perfect for soaking in all the bold, dominant flavors of beefy broth. A dipping  sauce made with soy sauce, sesame oil and Korean red pepper flakes is served alongside. Chopped green onions and toasted sesame seeds are beautiful garnishes and texture additions to the oxtail soup.