Top | The Best of Korean Cuisine
(recipe, Karen Hulene Bartell)
- 1 lb. oxtails
- 1 Tbsp. sliced ginger
- 4 scallions, thinly sliced
- 1 tsp. salt or to taste
- 4 garlic cloves, minced
- ¾ lb. carrots, rinsed and peeled
- ¼ tsp. ground black pepper or to taste
- 1 tsp. sesame oil
- Slice the oxtails into uniform-length pieces. Rinse well. Combine with the ginger, half the sliced scallions, and 2 quarts salted water. Bring to a boil. Lower the heat, spoon off the foam, and add the garlic. Simmer for 1½ hours.
- Chop the carrots into 2-inch chunks. Add to the oxtails and simmer for another 30 minutes, or until the vegetables are tender and the meat separates easily from the bone.
- Remove the soup from the heat. Stir in the pepper and sesame oil. Ladle the soup into warm bowls. Garnish with the remaining scallions. Serve piping hot.