Whenever I tell people I'm making Oxtail soup, they genuinely ask me, "Ox have tails???" I guess in your day to day you don't really ask these kind of questions, but the answer is "yes, but not anymore."This is one of the heartiest Korean soups you can make and by far one of the easiest. You just need 3 ingredients.
1. You get about 2 pounds of oxtail and trim off as much of the fat.
2. Put them in a pot and add water so the tails are submerged, add 4 cloves of garlic.
3. Bring to boil and lower heat and simmer for 2-3 hours. After a while the broth takes on a beautiful nutty color and it tastes really really good because of all the flavors coming out of the bone. The meat will be super tender and come right off the bone. The best part are the clear squishy tendon bits.
4. Season with salt and pepper to taste, garnish with green onions
5. Serve with rice of course!
The best way is to just use your fingers. It's more satisfying that way.
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