Korean Oxtail Hot Pot (Kkori Jeongol) 🥘🇰🇷
Kkori Jeongol is a comforting Korean hot pot made with tender Oxtail, vegetables, and a rich, savory broth. It’s especially popular during cold weather and family gatherings.
Ingredients
For the broth
- 2–3 lbs Oxtail
- 10 cups water
- 1 Onion, halved
- 6 cloves Garlic
- 1 small piece Ginger
- Salt and Black Pepper
For the hot pot
- 1 cup Napa Cabbage, chopped
- 1 cup Bean Sprouts
- 1 cup Shiitake Mushrooms or other mushrooms
- 1 Carrot, sliced
- 2 Green Onions, chopped
- 1 block Tofu, cubed
- 1–2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Gochugaru (Korean chili flakes)
Instructions
1. Prepare the oxtail broth
- Rinse the oxtail in cold water.
- Boil it in water for 5 minutes, then discard the water to remove impurities.
- Add fresh water, onion, garlic, and ginger.
- Simmer for 2–3 hours until the meat is very tender.
2. Prepare the hot pot base
- Place cooked oxtail pieces in a wide pot or Korean hot pot dish.
- Arrange cabbage, mushrooms, bean sprouts, carrots, tofu, and green onions around the meat.
3. Season the broth
- Mix gochujang, soy sauce, sesame oil, and gochugaru.
- Add this mixture to the pot along with 4–5 cups of the oxtail broth.
4. Cook the hot pot
- Bring everything to a boil, then simmer for 10–15 minutes so the vegetables absorb the flavor.
5. Serve
- Serve hot with steamed Rice and Korean side dishes.
Tips
- Skim fat from the broth for a cleaner taste.
- Add Glass Noodles for a heartier hot pot.
- Garnish with extra green onions and sesame seeds.
🍲 This dish is rich, spicy, and deeply comforting—perfect for sharing.
If you want, I can also show you a quicker Korean oxtail soup version that cooks in about 45 minutes using a pressure cooker.
