Korean-Inspired Braised Oxtail

A rich, savory, and tender braised oxtail dish influenced by Korean galbi-jjim flavors, featuring a sweet and salty soy-pear glaze.

Prep: 30 min · Cook: 180 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 lb oxtail
• 0.75 cup soy sauce
• 0.33 cup brown sugar
• 1 piece mushroom
• 6 clove garlic
• 1 tbsp ginger
• 1 tbsp sesame oil
• 1 lb daikon radish
• 2 piece carrot
• 3 piece scallions

Cooking instructions

1. Soak oxtail in cold water for 1 hour to remove excess blood, then drain and pat dry. (about 60 min)
2. In a large pot, blanch the oxtail in boiling water for 5 minutes, then drain and rinse clean. (about 5 min)
3. Blend the pear, garlic, ginger, soy sauce, brown sugar, and sesame oil into a smooth marinade.
4. Return oxtail to the pot, add the marinade and enough water to cover, then simmer on low heat until tender. (about 150 min)
5. Add large-diced daikon radish and carrots to the pot and continue simmering until the vegetables are tender. (about 25 min)
6. Skim excess fat from the surface and garnish with sliced scallions before serving.