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–+ servings

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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Total Time: 7 hours
Servings: 2 servings

Equipment

Ingredients

Broth Base

  • 2–2 1/2 lb Oxtail
  • Salt to taste

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.