Oxtail Soup (Sokkoritang)

Steps

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1. 1
   Soak the oxtail in cold water for at least 3 hours (or overnight), changing the water several times until it becomes almost clear.
   ▶ ≈0:53
2. 2
   Bring 10 cups of water to a boil in a large pot, add the drained oxtail, cover, and blanch for 12 minutes to remove impurities.
   ▶ ≈1:21
3. 3
   Drain the oxtail and rinse thoroughly under cold water to remove all brownish residue and fat. Wash out the pot and prepare it for the cleaned bones.
   ▶ ≈2:00
4. 4
   Place the cleaned oxtail in the pot. If the bones have excess fat, trim it. Add peeled, washed, and halved Korean radish (about 1.5 pounds).
   ▶ ≈2:51
5. 5
   Mince 4 garlic cloves and add to the pot. Add 2 teaspoons of salt and 16 cups of water, cover, and bring to a boil.
   ▶ ≈3:28
6. 6
   Once boiling, reduce heat to medium or medium-low and continue cooking for 2 hours. Maintain a gentle boil to keep the meat intact on the bones.
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7. 7
   After 2 hours, use a skimmer to remove the oxtail and radish from the broth. The broth should be milky in color. Allow to cool and remove the layer of solidified fat from the surface (chill in refrigerator for several hours or place outside in winter).
   ▶ ≈6:59
8. 8
   Prepare the seasoning paste (optional): Mix 1 minced garlic clove, 1 tablespoon soy sauce, 2 tablespoons gochugaru, and 1 tablespoon sesame oil. Skip this if you prefer non-spicy soup.
   ▶ ≈5:03
9. 9
   Cut the radish into bite-sized pieces about ½ inch thick. Slice the green onions thinly.
   ▶ ≈9:10
10. 10
    In an earthenware or ceramic bowl, add about ¼ cup of sliced green onions, 6–7 pieces of radish, and the oxtail. Pour the broth over and heat until vigorously boiling.
    ▶ ≈9:51
11. 11
    Serve with steamed rice, salt, ground black pepper, and the seasoning paste (if desired). Stir the paste into the soup for a spicy version, or keep it plain for a non-spicy version.
    ▶ ≈11:03