Gori gomtang- Ox Tail Soup

Next to the office of education Suncheon there is a nice little restaurant with ox tail soup .
Description on the menu calls it Internal soup and rice(beef tail).
Its 9000 won per person .

Its a great winter cold day soup.

Recipe from here http://chowhound.chow.com/topics/416580

Ox Tail Soup (Gori gomtang)
Total prep/cooking time: Up to 5 hours
Makes 4 or 5 servings

Ingredients

Basic Ingredients

4 pounds beef oxtail
8 cups water*
1/2 inch ginger
5 cloves fresh garlic, peeled
1/2 teaspoon salt

* may use 3 cups beef broth and 5 cups water

Optional Ingredients

1 medium onion
1/4 small Daikon radish
Korean sweet potato starch noodle (glass, cellophane, or clear noodle)
salt
pepper

Basic Garnish

4 green or spring onions

Optional Garnish

8 cloves fresh garlic, peeled

Directions

Preparation

Ox Tail
If whole, seperate the ox tail at the joint.
Hand trim excess fat from the segmented ox tail. Set fat aside in a small container.
Put ox tail in a large pot and completely cover with cold water. Let soak for one hour and discard water.
Rinse thouroughly.

Garlic And Ginger
Trim the hard tops from the garlic.
Slice garlic cloves in half from top to bottom.
Slice un-peeled ginger in thin diagonal slices.

Onion if used
Cut onion in half from top to bottom.

Starch noodle if used
Soak noodle in cold water for one hour (do this two hours into the cooking).

Daikon if used

Wash well and thinly slice.
Put in a small bowl and lightly salt.
Mix well and let stand ten minutes. (Do this about twenty minutes before the end of cooking)

Cooking

Place ox tail and trimmed fat in a large cooking pot with 8 cups water (or water/broth) over high heat and bring to a boil, skimming off oil and foam as needed.
Reduce heat to medium and add salt, garlic and ginger (add onion now if used).
Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color).
(If used, add sliced Daikon about ten minutes before end of cooking)
Remove the soup from heat.
Remove ox tail from broth with a slotted spoon and place into serving bowls.
Using a hand held strainer, remove onion and garlic solids from soup and discard.
(if used, add noodle to serving bowls)

Garnish and Serve

Chop the green/spring onions (if used, thinly slice the garlic cloves from top to bottom).
Ladle soup into serving bowls, add garnish, and season with salt/pepper to taste.