Kkori Gomtang (Oxtail Soup)

• 2 pounds beef oxtail, cut into pieces
• 4 quarts water, divided
• 4 ounces daikon radish, peeled and cut into 2-inch cubes
• 6 green onions, green and white parts chopped and separated
• 3 tablespoons milk
• 10 cloves garlic
• 4 teaspoons sea salt
• 4 teaspoons ground black pepper

1. Soak oxtail in cold water to remove blood, about 2 hours. Drain. Trim fat off the oxtail.
2. Place oxtail in a pressure cooker; add 2 cups water. Cover and cook over medium heat according to manufacturer's instructions for 30 minutes. Add 8 cups water and cook for 1 hour more. Remove from heat; release pressure according to manufacturer's instructions. Let cool, about 30 minutes.
3. Transfer oxtail to a container using a slotted spoon. Pour broth into a separate container. Cover and refrigerate, 8 hours to overnight.
4. Discard layer of fat that formed over the surface of the oxtail and broth.
5. Combine oxtail and broth in a large pot. Add remaining 6 cups water, daikon, white parts of the green onions, milk, and garlic. Cook over medium heat, skimming foam occasionally off the top, until garlic is soft, about 1 hour. Reduce heat to low; cook for 30 minutes more.
6. Remove daikon and white parts of the greens from the soup with a slotted spoon; discard. Garnish soup with green parts of the green onions. Season individual bowls with 1 teaspoon salt and 1 teaspoon black pepper.

beef oxtail, water, daikon radish, green onions, milk, garlic, salt, ground black pepper

Taken from www.allrecipes.com/recipe/258074/kkori-gomtang-oxtail-soup/ (may not work)