Milky stock. Knobby bones. Fatty meat. Chewy tendon. Korean Oxtail Soup is the big pot of cozy that will point you towards home.
Cover (uncooked) oxtails with cold water. Refrigerate for 1-2 hours so that the blood will drain from the bones.
Bring to a boil then lower heat and simmer with the lid partially on/off. The soup is done when the meat is tender and the broth is milky-looking, about 2-3 hours. Add water from time to time, making sure the liquid doesn’t reduce too much. The bones should always be covered with liquid.
Remove onion with a slotted spoon. If using Dangmyeon, add drained, presoaked noodles and cook until clear and translucent, about 3-5 minutes. Add salt to taste and stir thoroughly. Add green onion (you can also serve the green onion at the table) and serve immediately with rice and kimchi.