Korean Oxtail Hot Pot (Kkorijjim Jeongol)

Few dishes deliver the depth and satisfaction of a well-made spicy Korean oxtail hot pot. This is the kind of meal that turns an ordinary evening into something memorable—tender beef that pulls away from the bone, a savory broth built from hours of patient simmering, and vegetables that soak up every bit of that rich flavor.

Known in Korean as kkorijjim jeongol, this dish belongs to the family of Korean hot pots traditionally served in wide, shallow vessels at the center of the table. Unlike quick-cooking stews, this one-pot Korean beef dinner rewards time and technique with layers of flavor that simply can't be rushed.

What makes this recipe special is the focus on achieving a clean, crystal-clear broth—a hallmark of traditional Korean cooking that many simplified recipes overlook. By properly preparing the oxtail through soaking and parboiling, you eliminate impurities and create a foundation that's both deeply flavorful and remarkably clean-tasting.

This Korean Oxtail recipe uses straightforward ingredients and techniques that work beautifully in a home kitchen, making it an accessible way to explore the warming, soul-satisfying side of Korean cuisine.

What is Spicy Korean Oxtail Hot Pot?

Spicy Korean oxtail hot pot is a slow-cooked Korean comfort food that combines tender braised oxtail with an array of vegetables in a savory, mildly spicy broth. The name "jeongol" refers to a style of Korean hot pot historically associated with royal court cuisine, distinguished by its elegant presentation and communal serving method.

The oxtail itself is the star—packed with collagen-rich connective tissue that breaks down during long simmering to create an incredibly silky, gelatinous broth. This slow-cooking process converts tough connective tissue into tender, melt-in-your-mouth meat while enriching the liquid with body and depth.

The seasoning is bold but balanced, built on gochugaru (Korean chili flakes), naturally brewed soy sauce, garlic, and ginger. The vegetables—typically napa cabbage, mushrooms, and scallions—add sweetness and textural contrast, turning this Korean braised oxtail recipe into a complete, nourishing meal.

What You'll Need to Make Spicy Korean Oxtail Hot Pot

Before you begin, gather these essentials:

Cookware

• Large stockpot or Dutch oven for initial simmering
• Wide, shallow hot pot pan or braising dish for final presentation
• Fine-mesh strainer or skimmer

Main Ingredients

• Oxtail pieces, cut into sections
• Napa cabbage
• Mixed mushrooms (oyster, enoki, or shiitake work beautifully)
• Scallions
• Fresh garlic and ginger

Pantry Staples
When selecting soy sauce and chili paste for this recipe, look for alcohol-free versions to maintain authenticity without fermented alcohols. A comprehensive guide to Korean pantry staples can help you identify the best options for home cooking.

• Naturally brewed soy sauce
• Korean chili flakes (gochugaru)
• Sesame oil
• Natural sweetener (rice syrup or fruit-based syrup)

Optional Additions

• Glass noodles (dangmyeon) or wheat noodles
• Sweet potato chunks
• Additional mushroom varieties

Why You'll Love This Spicy Korean Oxtail Recipe

• The fall-off-the-bone oxtail technique creates exceptionally tender meat that requires minimal effort to eat
• The clean broth method produces a refined, restaurant-quality base without cloudiness or off-flavors
• Everything cooks in one pot, making it ideal for weekend gatherings or family dinners
• The healthy Korean oxtail soup benefits include high protein, natural collagen, and nutrient-dense vegetables
• Flavors deepen overnight, making it perfect for advance preparation
• The jeongol presentation style turns dinner into an interactive, communal experience

Ingredients

For the Oxtail

• 1 kg (2.2 lbs) oxtail, cut into 5-6 cm sections
• 1 medium onion, quartered
• 6 cloves garlic, peeled
• 1 thumb-sized piece fresh ginger, sliced
• 2 liters (8 cups) water for initial simmering

For the Seasoned Broth

• 3 tablespoons gochugaru (Korean chili flakes), adjust to taste
• 2 tablespoons naturally brewed soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice syrup or fruit syrup
• 1 teaspoon salt, or to taste
• 3 cloves garlic, minced
• 1 teaspoon grated ginger

Vegetables and Add-ins

• 1 small napa cabbage (about 400g), cut into large pieces
• 150g mixed mushrooms, cleaned and separated
• 3-4 scallions, cut into 5 cm lengths
• Optional: 100g glass noodles, soaked
• Optional: 1 small sweet potato, sliced

Method

Step 1: Prepare the Oxtail
Rinse the oxtail pieces thoroughly under cold running water. Place them in a large bowl, cover completely with cold water, and soak for 30 minutes. This crucial step draws out blood and impurities, ensuring a clean-tasting broth.

Step 2: Parboil for Clarity
Drain the soaked oxtail and place in a large pot. Cover with fresh water and bring to a rolling boil over high heat. Boil for 10 minutes—you'll notice foam and impurities rising to the surface. Drain completely, then rinse each piece of oxtail under running water to remove any remaining residue.

Step 3: Simmer Until Tender
Return the cleaned oxtail to the pot along with the quartered onion, whole garlic cloves, and sliced ginger. Add 2 liters of fresh water. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 2 to 3 hours, skimming the surface occasionally, until the meat is tender enough to pull away from the bone easily. This is how to tenderize oxtail for stew properly—patience is essential.

Step 4: Season the Broth
Remove and discard the onion, garlic, and ginger. In a small bowl, combine the gochugaru, soy sauce, sesame oil, rice syrup, salt, minced garlic, and grated ginger. Stir this gochugaru beef stew seasoning into the broth and taste, adjusting salt and chili flakes as needed.

Step 5: Arrange the Jeongol
Transfer the seasoned oxtail and broth to a wide, shallow hot pot or braising dish. This presentation style is what distinguishes jeongol from standard jjigae stews, according to traditional Korean culinary historians who note the royal court origins of this cooking method.

Step 6: Add Vegetables
Arrange the napa cabbage pieces around the oxtail, followed by the mushrooms and scallions. If using sweet potato or glass noodles, add them at this stage. The best vegetables for Korean hot pot are those that can absorb flavor while maintaining some textural integrity.

Step 7: Final Simmer
Place the pot over medium heat and bring to a gentle simmer. Cook for an additional 10-15 minutes until the vegetables are tender and have absorbed the flavors of the broth. Add pre-soaked glass noodles during the last 3-4 minutes if using.

Step 8: Serve Hot
Bring the pot directly to the table while still bubbling. Serve with steamed rice and side dishes for a complete meal.

 

Tips, Variations, and Serving Suggestions

Advance Preparation
This spicy Korean oxtail hot pot actually improves with time. Cook the oxtail completely through step 4, then refrigerate overnight. The next day, remove the hardened fat layer from the surface before reheating. This extra step results in a cleaner, less greasy final dish while allowing flavors to meld beautifully.

Heat Level Adjustment
Gochugaru can range from mild to fiery depending on the brand. Start with 2 tablespoons for a warming but not overwhelming heat, then adjust upward to suit your preference. The dish should be flavorful rather than punishingly spicy.

Noodle Addition
If you love adding noodles to your broth, glass noodles (dangmyeon) are traditional, but wheat-based noodles work equally well. For more inspiration on working with these ingredients, explore recipes for quick Korean noodle dishes that can be adapted to leftover broth.

Serving Companions
The richness of this dish pairs beautifully with bright, acidic side dishes. A refreshing radish salad provides crunchy contrast and helps cut through the fattiness of the oxtail. Kimchi, if you have it on hand, also works wonderfully.

Leftover Magic
Any remaining broth makes an exceptional base for next-day meals. Stir in cooked rice for a hearty porridge, or reheat with fresh vegetables and noodles for an entirely new dish.

Frequently Asked Questions

How long does it take for oxtail to become tender?

Oxtail typically requires 2 to 3 hours of gentle simmering to achieve a fall-off-the-bone texture. Cooking time depends on the size of the pieces and heat level. It’s ready when the meat pulls away easily from the bone.

Can I make this in a pressure cooker or slow cooker?

Yes to both. In a pressure cooker, cook for about 45–50 minutes at high pressure after parboiling. In a slow cooker, plan for 6–8 hours on low heat. Both work well, though stovetop simmering gives the clearest broth.

What makes the broth cloudy, and how do I prevent it?

Cloudiness comes from impurities, blood, and proteins in the bones and meat. Proper soaking and parboiling are essential steps to achieve a clean, clear broth with better flavor.

Is this dish very spicy?

Not overly spicy. Gochugaru adds warmth and depth rather than sharp heat. The recipe is medium-spiced, and you can easily adjust the chili flakes to suit your taste.

Can I freeze leftovers?

Yes. The oxtail and broth freeze well for up to 3 months. Store vegetables separately, as they don’t retain their texture when frozen. Thaw overnight and reheat gently.

What cut of beef can substitute for oxtail?

Beef shank is the closest substitute, offering similar collagen and richness. Short ribs also work, though they create a slightly different broth. Oxtail remains the most traditional choice.

This spicy Korean oxtail hot pot represents everything wonderful about slow-cooked Korean comfort food—depth of flavor, tender texture, and the warmth that comes from sharing a communal meal. By mastering the clean broth technique and taking time to properly prepare the ingredients, you'll create a dish that rivals any restaurant version.

The beauty of this recipe lies not just in the final result, but in the process itself—the way your kitchen fills with savory aromas, the anticipation as the oxtail slowly transforms, and the satisfaction of serving something truly special. Whether you're cooking for family or friends, this one-pot Korean beef dinner creates moments worth savoring.