Beef Oxtail, 소꼬리
Once a very cheap (low priced) cut of beef, oxtail now rivals many types of steak in price.
Beef oxtail is used primarily in kkori gomtang (oxtail soup), but may also be braised (kkorijjim).
Prepare the oxtails by rinsing, then soaking in cold water for about half an hour to remove excess blood.
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