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Print this Recipe    Oxtail Soup

Korean Oxtail Soup (Gorigomtang)
Serve 6-8

1.5 kg/ 3 lb. oxtail, jointed, excess fat trimmed
8 cups water
2 slices fresh ginger
1 t. salt

3T. light soy sauce
1 T. sesame oil
1 T. toasted, crushed sesame seeds
1/4 t. ground black pepper
3 T. finely chopped spring onions
3 t. finely chopped garlic
1 t. finely chopped ginger

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
few hours. If a pressure cooker is used, it should take about 45
minutes - 1 hour. 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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