Once October rolls around, Seattle greets you with sparkling sunshine in the morning, making you think, "What's going on today?" But by the afternoon, the rain starts to pour down again.

At times like this, salads and sandwiches just don't appeal. All I can think about is a warm soup.

So, I decided to make oxtail soup for dinner tonight.

Living in the U.S., it's actually quite convenient to make oxtail soup.

American grocery stores sell oxtails, but the problem is that they aren't as cheap as they used to be.

In the past, people would say, "Who would eat such a grotesque-looking oxtail?" but now many Americans enjoy it, and the price has gone up quite a bit.

Still, considering the cost of eating out with family, making a pot at home is a better option.

First, soak the oxtails in cold water for about two hours to remove the blood.

Changing the water once or twice in between makes it cleaner.

If you skip this step, the broth will turn murky, so be sure to do it.

Next, put the oxtails in boiling water and let them boil for a bit.

You don't need to boil them for long; just enough to bring up the impurities, then discard the water and wash the meat thoroughly in cold water.

If you skip this step because it seems tedious, the broth will end up dirty. I think the waiting is just as important as the ingredients in making soup.

In a large pot, add the cleaned oxtails and plenty of water. Add radish, whole garlic, whole peppercorns, and the cleaned green onion roots.

I usually don't throw away the roots when I buy green onions. I wash them well, dry them, or freeze them to use when making soup or broth.

Initially, boil on high heat for about 20 minutes, then reduce to medium-low heat and let it simmer.

It should be cooked until the meat falls off easily when touched with chopsticks for the best flavor.

When I have time, I let it simmer for hours.

Be sure to skim off the fat that rises to the top. Since oxtails are a fatty cut, leaving it in will make the broth too greasy.

If the water reduces too much, add a little more water as needed.

Once the meat is tender enough, remove it and lightly season it.

Add 3 tablespoons of soy sauce, 1 tablespoon each of chopped green onion and garlic, 1 tablespoon of sesame oil, and a bit of pepper and salt, then mix it all together.

Prepare the glass noodles by boiling them in advance and rinsing them in cold water, and cut the radish into bite-sized pieces.

Now, in a large bowl, layer the glass noodles, add the radish, top with the seasoned oxtail meat, and sprinkle plenty of chopped green onions on top.

Finally, pour the boiling broth over it, and you're done.

It's best for each person to adjust the seasoning with salt and pepper to their liking.

Honestly, you don't need many side dishes with oxtail soup. Just some kimchi or well-fermented radish will do.

Taking a spoonful of hot broth and tearing off some oxtail meat, then adding a piece of well-fermented kimchi, makes you forget about the rain or wind outside in Seattle.

After living in the U.S. for a long time, I find myself returning to foods like this.

Burgers are great, and steaks are nice, but on a rainy evening, nothing warms you up inside like this kind of soup does for a Korean.

I've made a big pot today, so I don't have to worry until tomorrow morning.

In fact, oxtail soup tastes even better the day after it's made.