Soak the oxtail in cold water for 3-5 hours to remove the blood.
Drain the oxtail in a colander.
Add plenty of water (not listed) to a large pot and bring it to a boil. Add the oxtail and the ◆ ingredients and boil them for 2-3 minutes.
Drain in the colander.
Add the ◎ water to a pot and bring it to a boil. Add all the other ◎ ingredients, except the daikon radish, and simmer for about 5 minutes. Add the oxtail from Step 4 and simmer over low heat for about 3 hours.
Cool the ingredients while still in the pot. Thoroughly remove any whitish solidified fat that floats to the top.
Peel the daikon radish and cut into bite-sized pieces. Add it to the pot from Step 6 and simmer another 3 hours over low heat.
Strain the ingredients from Step 7 through a fine colander into a large bowl or a pot to reserve the soup.
Rinse the oxtail in a colander with lukewarm water. Drain lightly and put in a bowl. Mix it with daikon radish and the ▲ ingredients.
Put the soup from Step 8 and the ingredients from Step 9 into plastic containers respectively and chill in the refrigerator for more than half a day.
Separate the eggs into yolk and egg white. Make each of them into thin omelets and cut into thin strips.
Pour the Step 8 soup into a pot and heat it up. Add the Step 9 ingredients and warm it up.
Adjust the taste with salt and pepper. Serve the soup in a bowl and top it with the ★ ingredients; shredded thin omelet, chopped Japanese leek, chili pepper threads, and any other toppings that you would like.
Story Behind this Recipe
It's a Korean custom to eat samgyetang or oxtail gomtang in the early summer in order to prevent summer weariness. Since I got an oxtail unexpectedly, I made it into oxtail soup right away.
It's a lot of work to remove the blood, parboil, and simmer for several hours until the meat is tender, but relax and try making it while doing some other job. Once the soup cools, the whitish fat will float to the top. Remove it thoroughly and the soup will have an even more elegant taste.