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Recipe from: Lee Sang-Hyun
Servings: 4
3 pounds beef oxtail — you can use more if you like more meat in your soup
5 cloves fresh garlic
1 medium onion, halved, optional
small amount of fresh ginger root, sliced, optional
2 green onions, finely sliced
Put tail in cold water for 1 to 2 hours to remove extra blood. Rinse well.
In a large pot, put oxtail and garlic cloves with enough water (at least 5 to 8 times of tail) and bring to boil. (In addition to garlic, you can also put small amount of sliced ginger root and one whole onion, to remove greasy smell. But these are not strictly required). While the pot is boiling, remove bubbles and other dark stuffs on the boiling surface. Repeat 2 to 3 times until water look clean. Watch when it begins to boil and open the lid; or you will mess up the stovetop. Reduce heat and simmer 3 to 5 hours, or until the color of the soup is a bit milky. Turn off heat and remove floating fat carefully. (Most people don't like greasy tast of that fat!)
When you serve, put relevant amount of tail meat and soup in a large soup bowl. Add 1 tablespoon chopped fresh green onion in the soup bowl. Use salt and ground black pepper to taste. Serve with steamed rice. Enjoy!