Korean Braised Oxtail

The fragrant steam rising from my grandmother's kkori jjim always signaled a special occasion in our household. This Korean braised oxtail was her signature dish for celebrations, the tender meat glazed in a rich, savory-sweet sauce that made everyone gather around the table with anticipation. I remember watching her carefully tend to the pot, adding each ingredient with the precision of someone who had perfected this recipe through decades of cooking. The way the oxtail practically melted off the bone, coated in that glossy, deeply flavored sauce, created memories that still make my mouth water today.

Korean braised oxtail transforms the same humble cut used in soup into an elegant, restaurant-worthy main dish through the magic of slow braising. This kkori jjim showcases the Korean technique of building layers of flavor, where soy sauce, Korean pear, and aromatic vegetables meld together to create a complex, glossy sauce that penetrates every fiber of the meat. The result is oxtail so tender it requires only a fork, surrounded by a rich braising liquid that begs to be spooned over steamed rice.

What makes Korean braised oxtail particularly remarkable is how the braising process concentrates and intensifies flavors while creating an incredibly tender texture. Unlike the clean, clear flavors of oxtail soup, this preparation embraces bold seasonings and natural sweetness from Korean pear, creating a dish that's both comforting and sophisticated. The long cooking time allows the tough connective tissues to break down completely, while the braising liquid reduces to a glossy, intensely flavored sauce.

In contemporary Korean cuisine, kkori jjim represents the elevated comfort food trend, appearing on both special occasion tables and upscale restaurant menus. This dish perfectly embodies the Korean philosophy of patience in cooking, where time and careful attention transform an economical cut into something truly luxurious. Whether served for holidays, family gatherings, or impressive dinner parties, braised oxtail continues to symbolize abundance and celebration in Korean food culture.

Why You'll Love This Recipe

• Incredibly tender, fall-off-the-bone meat texture

• Rich, complex sweet and savory glaze

• Perfect for special occasions and entertaining

• Uses economical oxtail cut for an elegant result

• Develops even better flavor when made ahead

• Impressive presentation with restaurant-quality results

What is Kkori Jjim?

Korean braised oxtail (kkori jjim) is a traditional Korean braised dish where oxtail is slowly cooked in a savory-sweet sauce until fork-tender. The braising liquid, enriched with soy sauce, Korean pear, and aromatics, reduces to a glossy glaze that coats the meat. This cooking method transforms tough oxtail into an incredibly tender, flavorful dish perfect for special occasions.

My Essential Korean Pantry contains several of these ingredients, specifically:

• Sempio Soy Sauce
• Kadoya Sesame Oil
• Shirakiku Roasted Sesame Seeds
• Kikkoman Aji Mirin
• O’Food Mild Gochujang

Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!