Korean Oxtail Soup

1. Put oxtail into a large pan with water, ginger and salt.

2. Bring to the boil, then reduce heat and simmer until meat is tender.

3. Take off any froth and scum that forms on the surface.

4. This may take about 2 hours.

5. If a pressure cooker is used, it should take about 45 minutes.

6. Liquid should be reduced to about 6 cups.

7. Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.

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Nutrient	Quantity
Total fats	28.6972 g
Protein	304.4128 g
Carbohydrates	11.5427 g
Energy	1588.6422 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3688 g
Water	3131.6845 g
Aspartic acid	0.6819 g
Calcium, Ca	2068.8463 mg
Lutein + zeaxanthin	208.6145 g
Fiber, total dietary	2.6569 g
Carotene, beta	109.8425 g
Niacin	18.6264 mg
Vitamin A, RAE	459.3487 g
Arginine	0.6992 g
Riboflavin	2.4305 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0376 g
Glutamic acid	1.5045 g
Sodium, Na	3710.0736 mg
Fatty acids, total saturated 16:1 undifferentiated	0.275 g
Total lipid (fat)	28.6972 g
Manganese, Mn	0.9598 mg
Fructose	0.0013 g
Proline	0.3987 g
Fatty acids, total saturated 16:0	3.2519 g
Fatty acids, total saturated 8:0	0.0009 g
Sucrose	0.0481 g
Choline, total	987.5624 mg
Sugars, total	0.7739 g
Serine	0.367 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	1.4869 g
Fatty acids, total saturated 20:4 undifferentiated	0.7796 g
Vitamin B-6	2.0157 mg
Selenium, Se	253.4562 g
Ash	27.6992 g
Fatty acids, total saturated 18:1 undifferentiated	9.1769 g
Pantothenic acid	0.3272 mg
Phenylalanine	0.3416 g
Copper, Cu	4.2014 mg
Betaine	14.3552 mg
Thiamin	2.0356 mg
Retinol	449.7435 g
Methionine	0.146 g
Iron, Fe	22.5519 mg
Carbohydrate, by difference	11.5427 g
Phosphorus, P	2912.8575 mg
Folate, total	258.6455 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3448 g
Lycopene	0.115 g
Alanine	0.3115 g
Cholesterol	749.5725 mg
Valine	0.3539 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	9.363 g
Glycine	0.3632 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.1454 g
Fatty acids, total saturated 14:0	0.0492 g
Zinc, Zn	16.2944 mg
Isoleucine	0.3039 g
Fatty acids, total saturated 12:0	0.0022 g
Fatty acids, total polyunsaturated	11.5485 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.517 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1692.5562 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1799 g
Folate, DFE	258.6455 g
Tryptophan	0.1145 g
Vitamin C, total ascorbic acid	6.2248 mg
Phytosterols	118.829 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.249 g
Vitamin B-12	14.9914 g
Vitamin K (phylloquinone)	41.6972 g
Fatty acids, total saturated	4.9086 g
Histidine	0.1796 g
Fatty acids, total monounsaturated	9.4964 g
Threonine	0.2701 g
Folate, food	258.6455 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	7.8092 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4947 g
Magnesium, Mg	396.2442 mg
Lysine	0.3118 g
Potassium, K	3828.1992 mg
Cystine	0.1173 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Ginger	2 slices	3.52	0.7819	0.033
Garlic	3 teaspoons	12.516	2.777	0.042
Spring onion	3 tablespoons	5.76	1.3212	0.0342
Soy sauce	3 tablespoons	25.44	2.3664	0.2736
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Water	8 cups	0	0	0
sesame oil	1 tablespoon	120.224	0	13.6
sesame seed	1 tablespoon	85.5	3.9285	7.2
gingerroot	1 teaspoon	1334.239	0	7.4957
oxtail	1.5 kg	1334.239	0	7.4957