Oxtail and Potato Stew – Korean Slow Cook Recipe

Introduction

Few dishes match the deeply satisfying, hearty comfort of a slow-cooked Oxtail and Potato Stew, especially with the flavors of Korean cuisine at its core. This recipe melds fall-off-the-bone oxtail, earthy potatoes, and aromatic vegetables, all gently simmered in a richly spiced broth until everything is meltingly tender and deeply flavorful.

Perfect for a chilly weeknight or a festive dinner, this stew is a show-stopper meant to be shared. Its savory-sweet depth is created with minimal fuss, leaving you free to savor the aromas as it cooks low and slow.

Why This Oxtail and Potato Stew Is a Standout

What makes this Korean oxtail stew so compelling is the interplay of textures and flavors—from gelatinous, soft oxtail meat to pillowy potatoes, all absorbing a complex, spicy, and umami-rich broth. Slow cooking coaxes every bit of flavor from the bones and vegetables, resulting in a silky, robust stew that warms you from the inside out.

Essential Prep for the Perfect Stew

To make preparation seamless, tackle your chopping first. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for uniform potato and carrot cubes—ensuring even cooking and a better mouthfeel. Trim excess fat from the oxtail pieces for a cleaner broth, then assemble your aromatics, including garlic, ginger, and scallions.

Set up a deep, heavy-bottomed pot or a slow-cooker. For easy browning and simmering, a large cast iron skillet or Dutch oven works beautifully, but a programmable multi-cooker (like an Instant Pot) brings major convenience if you’re pressed for time.

Layering Flavors, Korean-Style

Start by searing the oxtail over medium-high heat. Use a sturdy nonstick skillet such as the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for an effortless and even sear that enhances the stew’s foundation.

Next, build the broth: Deglaze your pan with a splash of water or rice wine, then add in classic Korean ingredients like soy sauce, gochugaru (Korean red pepper flakes), sesame oil, and a couple of laurel leaves. Don’t forget to layer the aromatics—ginger, garlic, and Korean radish add depth and subtle sweetness.

Toss in potatoes and carrots, cut with that handy vegetable chopper, then nestle everything in your slow cooker or pot. Cover with water or beef stock, set your heat to low, and let time (and patience) do its magic.

The Ideal Serve: Heartwarming Presentation and Storage

There’s nothing quite like a big bowl of steaming oxtail stew on a crisp day. Serve directly from the slow cooker for a rustic, family-style meal—or ladle into individual bowls for a more refined presentation. If you’re storing leftovers or want to make ahead, keep things fresh and organized with Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup). These airtight containers ensure your stew maintains its depth of flavor and silky texture for days.

Before serving, garnish liberally with sliced scallions and a sprinkle of toasted sesame seeds for freshness and crunch.

Nutritional Information and Serving Size

This recipe generously feeds 4–6, depending on portion size. Each serving is rich in protein and vitamins, thanks to the oxtail and root vegetables. Expect roughly 450–500 calories per bowl, with wholesome fats, collagen, and nutrients ideal for nourishing both body and spirit.

Oxtail and Potato Stew – Korean Slow Cook Recap

The beauty of Korean oxtail and potato stew lies in its simplicity and transformative flavors. With just a few key tools and a bit of patience, you’ll have a dish that’s hearty, aromatic, and universally adored at the dinner table.

Instructions

1. Soak oxtail pieces in cold water for 30 minutes, changing the water once. This removes excess blood, resulting in a cleaner broth.
2. Heat the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high. Brown oxtail pieces on all sides, working in batches if needed. Transfer to your slow cooker or large Dutch oven.
3. Add potatoes, carrots, and radish chopped with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. Layer in onions, scallions, garlic, and ginger.
4. Pour in water or beef stock to cover, then add soy sauce, gochugaru, sesame oil, rice wine, peppercorns, and bay leaves. Stir to combine and season lightly with salt.
5. Cook on low for 7–8 hours (or on high for 4–5 hours), until oxtail is meltingly tender and potatoes are infused with broth.
6. Ladle stew into bowls. Top with sliced scallions, toasted sesame seeds, and serve alongside fluffy white rice.
7. Store any leftovers in Rubbermaid Brilliance Food Storage Containers for up to 3 days in the refrigerator.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 7–8 hours (slow cooker) or 4–5 hours (high setting)

Total Time: About 8 hours (includes slow cooking)