Instructions

1. First wash the oxtail very well under the cold water-then fill the big bowl or pot with water and put oxtail pieces in there for 45-1hr. so the blood can get out.
2. Once that process is over, wash the oxtail again. Put it in the large pot, fill with water and boil for 15-20 minutes. Drain it again so you can get rid of unnecessary fat. Drain the water out and wash the oxtail once again, and wash the pot too.
3. Second part: Put the oxtail back in the pot and fill with the water, but this time adds a whole peeled onion, whole garlic cloves, ginger, peeled daikon radish, and peppercorns. Cook covered on low heat for next hour and a half (1 1/2hrs) -if you need to add more water you can do so one cup at the time. Also, skim with the spoon broth each time you see the bubbles of fat rising up. That way you will get rid of the unnecessary fats. I found it easier to take the onion, radish, garlic, ginger, and peppercorns out when I drain the broth in the other pot and drop the oxtail back in the broth, but you can try taking everything out individually or just use large tea bags and put smaller ingredients such as garlic, and peppercorns in there so all you need to do just pull it out and since the onion and radish is large that is easy to take out. You will need to pull them out after an hour and half of cooking.
4. Third part: Add more water to the broth if needed, cover the pot with the only oxtail and boil on medium heat for the next one hour (1 hr). After an hour take the oxtail out, and separate all the meat from the bones, set all on the side and put the bones back in the pot to cook for one more hour (1hr) on a low heat-simmer, covered. At this time you could add pinch or two of salt but you can do that once it’s served and on the table. Broth needs to be whitish, rich and full of flavor. Bone marrow is making the broth whitish and bit fatty and that is what you want to achieve while making this soup.

Meat:

1. Pull apart the meat that you cooked, it should be very tender. Mix soy sauce, sesame oil, and red chili pepper paste; stir it in the meat. For final presentation sprinkle sesame seeds on top as well as green part from scallion and fresh red chilies. On the end I just mixed everything but if you are serving it for other people you can serve everything separably in the little bowls so they can adjust the heat to their own individual taste. I didn’t use any salt but if you need just add a dash or two.
2. Serve it with a sprinkle of green onion (green part) with Rice, kimchi, and pull apart flavored beef that is literally melting in your mouth and gives amazing compliments to the broth. Clean your spoons while eating and enjoy!