Korean Beef Tail Soup

Soak the cut oxtail in water for half a day, changing the water occasionally to remove the blood.

Place all the oxtail in a pot, fill with enough hot water to cover, add 1 bay leaf and 5 whole black peppercorns, and boil.

Once the water starts to boil, parboil over medium heat for 30 minutes.

Clean the parboiled oxtail and the pot thoroughly to remove impurities.

Put the cleaned oxtail back into the pot, add 4 liters of water and 1 paper cup of soju, and boil.

Once it starts to boil vigorously, stir occasionally and remove the yellow fat.

Cover and simmer over medium heat for 2 hours.

Turn off the heat, keep the lid closed, and let it steam for about 40 minutes.

Remove the cooked oxtail, cool the broth, and place it in the refrigerator to solidify and remove the fat.

Put the fat-removed broth and oxtail back into the pot, boil once more, serve in a bowl, and finish by adding chopped green onion, coarse salt, and MSG.