Soup
Spicy Korean Cabbage and Oxtail Soup
timer
60 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This Korean-Style Spicy Oxtail and Potato Stew is a rich, comforting dish that combines tender oxtail, hearty potatoes, and bold Korean flavors for a deeply satisfying meal. The oxtail is first blanched with ginger to remove any gaminess, then pressure-cooked until fall-off-the-bone tender. Stir-fried green onions add aromatic depth, while the potatoes soak up the savory broth. The star of the dish—Korean-style spicy cabbage—brings a tangy, fiery kick that elevates every bite. Simmered together, the flavors meld into a robust, slightly spicy stew that’s perfect over rice or enjoyed on its own. Easy to make yet packed with umami, this recipe is a delicious twist on classic oxtail stew, perfect for warming up on chilly nights or impressing guests with its bold, layered taste.
Instructions
Detailed preparation guide
servings
4
Total Time
60m
shopping_basket Ingredients
Main Ingredients
- oxtail 1 kg (about 4-5 pieces)
- Korean-style spicy cabbage 300 g (prepared)
The aromatics
- potatoes 4 medium (about 500 g)
- green onions 4 stalks
The sauce & seasonings
- ginger 2 slices (for blanching)
- cooking oil 2 tbsp
- salt to taste
menu_book Directions
1
Step 1
Cut the oxtail into pieces (you can ask the butcher for help), soak in clean water for over an hour, then rinse and remove the blood, and blanch to remove the bloody foam. Remove the oxtail and set aside to remove its fishy smell (you can add a few slices of ginger while blanching).
2
Step 2
Prepare Korean-style spicy cabbage.
3
Step 3
Peel and cut the potatoes into chunks and set aside.
4
Step 4
Cut the green onions into slanted slices and set aside.
5
Step 5
Take a pressure cooker, add the oxtail, and pour in clean water until the oxtail is submerged. Set the cooking pressure to “2” and the cooking time to 15 minutes. Bring to a boil over high heat, then reduce to medium-low heat.
6
Step 6
Take a stew pot, add a small amount of cooking oil, and heat it up. Add the green onions and stir-fry until fragrant.
7
Step 7
Add the potato chunks to the stew pot and stir-fry with the green onions.
8
Step 8
Add clean water to the stew pot until the potatoes are submerged. Bring to a boil over high heat, then reduce to low heat and simmer.
9
Step 9
After the pressure cooker timer goes off, release the pressure and open the lid.
10
Step 10
Add the oxtail and its broth from the pressure cooker to the stew pot.
11
Step 11
Add the spicy cabbage and mix well.
12
Step 12
Cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes.
13
Step 13
Add an appropriate amount of salt to taste, then turn off the heat and serve.
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