|Soup bones||3 Pound|
|Oxtail sections||8 Pound|
|Soy sauce||2 Tablespoon|
|Garlic||6 Clove (30 gm)|
|Sesame oil||1 Tablespoon|
|Red pepper powder||2 Teaspoon|
|Green onion||2 Tablespoon|
|Sesame seeds||1 Teaspoon|
|Noodles||1 Bunch (100 gm)|
Start with oxtails sections and a few soup bones. Soak the bones in water for two hours. Change the water when it gets bloody.
Boil the bones for 20-30 minutes. Drain and wash the bones.
Put the bones back into the pot with a one inch piece of ginger and six cloves of garlic. Boil again for about two hours. Skim off any scum and keep adding the water.
Remove the ox tail sections and allow to cool. Remove meat from most ox tail sections and put the bones back into the pot. Reserve a few with meat for serving. Cook for another 2 to 3 hours. Season the meat with soy sauce, sesame oil, red pepper powder, green onion, and sesame seeds. On the reserved section trim off the excess fat and make a few cuts so that it is easier to remove the meat.
Put the reserved sections in small pot with some of the broth from the main pot. (add more water to the main pot and keep cooking). Cook the reserved sections for about one hour then add a few noodles.
Put the oxtail sections in bowl with a few noodles and add the broth. Add green onions and salt to taste.
Or put some of the spiced meat with a few noodles then add broth. Add the salt to taste.