Korean Oxtail Soup

Servings: 6-8

Ingredients:

1.5 kg Oxtail, jointed

8 cups Water

2 slices Fresh ginger

1 teaspoon Salt

Sauce:

3 tablespoons Light soy sauce

1 tablespoon Sesame oil

1 tablespoon Toasted, crushed sesame seeds

1/4 teaspoon Ground black pepper

3 tablespoons Finely chopped spring onions

3 teaspoons Finely chopped garlic

1 teaspoon Finely chopped ginger

Cooking Instructions:

Put oxtail into a large pan with water, ginger and salt. Bring to the boil, then reduce heat and simmer until meat is tender. Take off any froth and scum that forms on the surface. This may take about 2 hours. If a pressure cooker is used, it should take about 45 minutes. Liquid should be reduced to about 6 cups. Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.

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