Gori Gom Tang

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.

* Per serving · 4 servings · Values may vary.