Gori Gom Tang

Name: Gori Gom Tang
Yield: makes 4 servings
Ingredients: 2 pounds oxtail, cut into 2-inch lengths; 1 tablespoon salt, plus more to taste; 4 nickel-sized slices fresh ginger; 2 garlic cloves, minced; 1 small fresh hot red chile, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 2 teaspoons black pepper, plus more to taste; 2 tablespoons soy sauce; 2 teaspoons dark sesame oil; 3 scallions, trimmed and chopped; 1 tablespoon toasted sesame seeds (page 596)

December 14, 2011

Although oxtail is no longer a common meat in American households, it’s still sold in many supermarkets (it’s really “steertail,” of course) and makes a great soup base, contributing wonderful flavor and body. Though you might think otherwise, this is actually a fairly light soup, extremely tasty and, when made traditionally, quite spicy. Traditionally, you use the seasoning mixture as a dipping sauce at the table for the oxtail pieces, eating them with the soup on the side.While that can be fun for a dinner party, the soup is easier to make and just as tasty when all the ingredients are combined at the end. If you can’t find oxtail, use short ribs, shank, or brisket; or try the variation, which is a bit mellower.

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