1.5 kgmedium oxtail pieces 2onions, coarsely chopped1head of garlic, halved5 cmpiece of ginger, peeled and thinly slicedTo serve:steamed riceKimchi daikon½daikon (white radish), thinly sliced widthways using a mandolin1 tspground chilli½ tspminced ginger1clove of garlic, mincedGarlic and chilli seasoning2cloves of garlic, minced2 tbspsea salt2 tspdried chilli flakes2green onions, thinly sliced
For kimchi daikon, combine ingredients and 1 tbsp sea salt in a non-reactive bowl and toss to coat. Cover with plastic wrap and stand at room temperature overnight.
Place oxtail in a large saucepan, cover with cold water and bring to the boil over medium-high heat. Drain, rinse oxtail and rinse out pan. Return oxtail to pan with onion, garlic and ginger, cover generously with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, skimming to remove scum and topping up with water as necessary, until broth becomes milky and meat falls from the bone (about 3½ hours). Refrigerate overnight, if desired. Place some rice in each serving bowl. Remove oxtail from broth, coarsely flake meat from bones and place in bowls. Strain liquid, ladle over meat and serve with kimchi daikon and garlic and chilli seasoning.
Just before serving, for garlic and chilli seasoning, combine ingredients using your fingers. Pass separately for each diner to add to taste.