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Ingredients
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Oxtail and Broth
Seasoning / Serving
Plate Accompaniments
Method
Prepare and Blanch Oxtail
Blanch to remove impurities
Place the oxtail pieces in a large stockpot and cover with cold water (about 1–2 inches above the meat). Bring to a vigorous boil over high heat. Boil 5–7 minutes until scum rises. Drain the oxtail in a colander and discard the blanching water. Rinse the pot and return the oxtail to the pot; this yields a clearer broth.
Rinse the oxtail pieces under cold running water to remove any remaining scum. Pat dry with paper towels.
Make the Broth
Simmer stock
Add 4 liters of fresh water to the pot with the blanched oxtail. Add halved onion, smashed garlic cloves, smashed ginger, chunks of Korean radish, tied green onions, whole black peppercorns, and kombu if using. Bring to a gentle boil over high heat, then reduce to a low simmer. Skim any foam during the first 15–20 minutes.
Cover partially and simmer gently for 2.5–3 hours until meat is falling-off-the-bone tender and broth is flavorful. If using a pressure cooker, cook at high pressure for 45–60 minutes and allow natural release. Remove kombu after 20–30 minutes if you want less briny flavor.
About 15 minutes before finishing, season the broth with 1.5 teaspoons coarse salt (adjust to taste). Add extra water if the stock reduces too much. When meat is tender, remove from heat.
Carefully remove oxtail pieces to a platter. Strain the broth through a fine-mesh strainer into a clean pot or large bowl; discard solids but reserve some radish pieces to serve if desired. Keep broth hot.
Prepare Dipping Sauce and Garnishes
Make sauce
In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/2 teaspoon sugar, crushed garlic clove, and 1 teaspoon gochugaru if using. Stir until sugar dissolves. Taste and adjust — add a pinch of salt or more vinegar to balance. Transfer to a serving ramekin.
Thinly slice 2 green onions and mix with a pinch of sesame seeds to sprinkle over the meat and soup just before serving.
Assemble Plate and Serve
Plate the oxtail
Arrange warmed lettuce/perilla leaves and steamed rice on individual plates or on a shared platter. Place the oxtail pieces on the center of the plate. Spoon a few radish chunks beside the meat if reserved from the stock.
Ladle hot broth into small bowls for each person. Garnish the broth with a little sliced green onion and a few turns of freshly cracked black pepper if desired.
Serve the soy dipping sauce alongside. To eat, dip pieces of oxtail into the sauce and enjoy with rice and kimchi or wrap in lettuce. Sip the clear hot broth between bites. Re-warm broth as needed; store leftovers in the refrigerator up to 3 days (cool quickly and refrigerate).