Gori Gom Tang

Directions

1. 1
   Place the oxtail, salt, ginger, and 7 cups water in a stockpot or large saucepan.
2. 2
   Simmer, partially covered, skimming the foam from the surface if necessary, until the meat is quite tender but not yet falling off the bone, about 2 hours.
3. 3
   Remove the oxtail from the stock, cool slightly, and cut the meat off the bone into bite-sized pieces.
4. 4
   Return the meat to the stock with the garlic, chile, pepper, soy sauce, and sesame oil.
5. 5
   Bring to a light boil and simmer, uncovered, for 20 minutes or longer, until the meat is fork-tender.
6. 6
   (You can prepare the dish several hours, or even a day, in advance up to this point; cover and refrigerate, skim the congealed fat off if you like, then reheat when youre ready.)
7. 7
   Taste and adjust the seasoning, garnish with the scallions and sesame seeds, and serve hot.
8. 8
   Korean Beef Soup.
9. 9
   Omit the chile.
10. 10
    Substitute beef shank or brisket for the oxtail.
11. 11
    Add 1 medium daikon radish, trimmed and peeled, in step 1.
12. 12
    In step 2, cut the meat into thin slices across the grain and cut the radish into 1-inch chunks.