# Korean Braised Oxtail

> 꼬리찜

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-braised-oxtail/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 45 min, cook 3 hr, total 3 hr 45 min
- Serves: 4

## Ingredients

### For the Oxtail

- 3 lbs oxtail (cut into 2-inch pieces)
- 2 tbsp vegetable oil
- 1 large onion (quartered)
- 6 cloves garlic (smashed)
- 2- inch piece ginger (sliced)

### For the Braising Sauce

- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp mirin
- 1 Korean pear (grated (or 1/2 regular pear))
- 3 tbsp gochujang (Korean red pepper paste)
- 2 tbsp rice wine
- 1 tbsp sesame oil
- 4 cups beef stock (or water)

### For Finishing

- 2 carrots (cut into 2-inch pieces)
- 6 small potatoes (halved)
- 4 green onions (cut into 2-inch pieces)
- 2 tbsp toasted sesame seeds
- Additional green onions (sliced for garnish)

## Instructions

1. Prepare oxtail: Soak oxtail pieces in cold water for 30 minutes, then drain. Blanch in boiling water for 10 minutes, drain, and rinse under cold water.
2. Sear the oxtail: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear oxtail pieces on all sides until golden brown, about 8-10 minutes total. Remove and set aside.
3. Sauté aromatics: In the same pot, add quartered onion, smashed garlic, and ginger slices. Cook for 3-4 minutes until fragrant.
4. Make braising sauce: In a bowl, whisk together soy sauce, brown sugar, mirin, grated Korean pear, gochujang, rice wine, and sesame oil until smooth.
5. Start braising: Return oxtail to the pot and pour the braising sauce over it. Add enough beef stock to just cover the meat. Bring to a boil, then reduce heat to low.
6. Slow braise: Cover and simmer for 2 hours, turning the oxtail pieces every 30 minutes and adding more stock if needed.
7. Add vegetables: Add carrots and potatoes to the pot. Continue braising for another 45 minutes to 1 hour, until oxtail is fork-tender.
8. Final touches: Add green onion pieces in the last 10 minutes of cooking. Remove lid and increase heat to reduce the braising liquid to a glossy sauce.
9. Serve: Transfer to a serving platter, drizzle with the reduced sauce, and garnish with sesame seeds and sliced green onions.

## Notes

#### RECIPE TIPS

- Don't skip blanching - it removes impurities for a cleaner final dish

- Searing creates essential flavor through the Maillard reaction

- Korean pear tenderizes meat naturally while adding subtle sweetness

- Turn oxtail pieces regularly for even cooking and color

- The sauce should coat the back of a spoon when properly reduced

- Let the dish rest 10 minutes before serving for optimal flavor

#### SERVING SUGGESTIONS

- Serve over steamed white rice to soak up the rich sauce

- Accompany with Korean pickled vegetables for acid balance

- Pair with simple steamed vegetables like broccoli or bok choy

- Serve with lettuce wraps and ssamjang for interactive dining

- Add a side of kimchi for traditional Korean meal completion

- Present with warm, fluffy steamed buns for sauce absorption

#### VARIATIONS

- Add Asian mushrooms like shiitake for extra umami depth

- Include daikon radish for traditional root vegetable addition

- Make it spicier with additional gochujang or gochugaru

- Add hard-boiled eggs during the last 30 minutes of cooking

- Try with beef short ribs instead of oxtail for galbi jjim

- Include chestnuts for seasonal fall/winter variation

#### STORAGE

- Refrigerate leftovers in airtight containers for up to 4 days

- The dish actually improves in flavor after resting overnight

- Reheat gently in a covered pot over low heat until warmed through

- Freeze portions for up to 3 months in freezer-safe containers

- Add a splash of beef stock when reheating if sauce seems thick

- Garnish with fresh herbs and sesame seeds after reheating

## Nutrition per serving

- Calories: 887
- Carbohydrates: 92 g
- Protein: 47 g
- Fat: 36 g
- Saturated fat: 11 g
- Fiber: 12 g
- Sugar: 30 g
- Sodium: 2893 mg