Korean oxtail soup or kkori gomtang

Korean oxtail soup or kkori gomtang recipe & tips below

Ingredients:
~2.5lbs of sliced oxtail (sold at Asian grocery stores)
Water
2 tbsp minced garlic
Salt and pepper to taste
1 bunch of green onions/scallions - chopped

1. In a large bowl, add the sliced oxtail meat and fill it up with cold water until the meat is covered
2. Cover the bowl with plastic wrap and place it in the fridge for a minimum of 2hrs. Although 6 hrs to overnight is better, changing the water a few times.
3. Boil water in a large pot
4. Discard the water and strain out the meat
5. Carefully place the meat into the boiling water. Let is boil for 10mins or until brown foam floats up
6. Strain out the meat and discard the water. This process helps to get the creamy white color for the soup
7. Wash the pot or get another large pot
8. Place the meat into the pot and pour 12-15 cups of water or until it covers the meat
9. Bring it to a boil
10. Turn down the heat to medium-low and simmer for 4hrs
11. Add more water every 1-2hrs, if needed
12. Strain out floating fat
13. Add minced garlic
14. When the meat is cooked and very tender, let the soup cool and store it in the refrigerator
15. Enjoy it with a bowl of rice, salt, pepper, and chopped green onions

Tips:
1. I like to use a dutch oven as it retains heat better while simmering
2. The initial boiling process will not fully cook the meat
3. I pour additional water about twice during the cooking process
4. Don’t over simmer it that the meat completely falls off the bone
5. Can enjoy the soup right after it’s been cooked but cooling it will help separate out the oil
6. Oil will float up and solidify when cooled in the refrigerator
7. When the soup is cold, it turns gelatinous. When re-heated, it will turn into liquid