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Korean oxtail soup in bowl
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5 from 2 votes

Oxtail Soup (Kkori Gomtang)

Oxtail soup is a Korean soup recipe that also goes by the name Kkori Gomtang. It is the perfect meal on a cold day! This soup is best if you refrigerate it for 24 hours.
Prep Time1 hr
Cook Time4 hrs 30 mins
Total Time5 hrs 30 mins
Course: Main
Cuisine: Korean
Keyword: oxtail soup, oxtails, soup recipe
Servings: 4
Author: Hip Foodie Mom


  • 3 to 4 pounds oxtails
  • 12 to 15 cups water
  • 1 medium Korean white radish or Daikon radish peeled and cut into large chunks
  • 3 to 4 cloves garlic minced
  • kosher or sea salt and freshly ground pepper to taste
  • 3 green onions (scallions) diced


  • Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.
  • Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.
  • Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.
  • The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with steamed white rice and kimchi, or kimchi fried rice.