Korean Oxtail Bone Broth Noodles
A deeply comforting Korean noodle soup made from slow-boiled oxtail bones, producing a naturally milky broth finished simply with glass noodles and scallions.
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Rate
Servings: 2 servings
Ingredients
Broth Base
- 2–2 1/2 lb Oxtail
- Salt to taste
Noodles
- 6–8 oz Korean Glass Noodles
To Finish
- Scallions sliced
Instructions
Soak the Oxtail (Optional)
- Place the oxtail in a large bowl and cover with cold water.
- Soak for 20–30 minutes to draw out blood, then drain.
First Boil (Cleaning Stage)
- Place the oxtail in a pot and cover with fresh water.
- Bring to a hard boil and cook for 10 minutes.
- Drain completely, rinse the oxtail thoroughly under cold running water, and wash the pot clean.
Second Boil (First Broth)
- Return the oxtail to the clean pot and add 12 cups of fresh water.
- Bring to a rolling boil, then lower to a steady simmer and cook uncovered for 2½–3 hours.
- Remove the oxtail and pour the broth into a separate bowl.
Third Boil (Milkiness Stage)
- Return the oxtail bones to the pot and add another 12 cups of fresh water.
- Bring to a strong boil, then simmer uncovered for 3–4 hours until the broth turns very pale and opaque.
Finish the Noodles
- Pour about 4 cups of the finished broth into a separate pan.
- Soak the glass noodles in warm water until pliable, about 10 minutes.
- Add the noodles to the simmering broth and cook for 5–7 minutes until tender and slippery.
Serve
- Ladle the noodles and broth into bowls.
- Top with oxtail pieces and sliced scallions.
- Serve with extra salt on the side.
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