Korean Braised Ox-Tail

Korean Braised Oxtail Recipe – 꼬리찜 ‘ggo-ree-jjim’

Cooked in pressure cooker

  • Toddler-friendly recipe

  • Naturally sweet

  • Tender and juicy

  • Easy to make, try for yourself!

Korean-style braised oxtail is one of the favorite home-made meals in Korea. It’s made in the same way as the more common braised beef ribs (Gal-bee-jjim). Oxtail is a tough cut of meat that usually takes around 6 hours to bring out its tenderness, but with only 1-2 hours in a pressure cooker, the meat will slide right off the bone. At times it can be difficult to get your toddler to eat,  with this dish being the exception. This recipe is made with less soy sauce and salt, suitable for toddlers at least 2-years-old.

Try Braised Oxtail – Korean BBQ Style

  • Oxtail is the tail of a cow which is bony, fatty, and highly rich in connective tissues and collagen.

  • Pressure cooking quickly breaks down the collagen into a soft flavorful gelatin, making the dish incredibly juicy and satisfying.

  • In Korea, oxtails are common and typically braised or made into a soup. Both are popular for their taste and nourishment. Look for them at Korean supermarkets or any butcher’s shop and pick the one with large cuts.

Cleaned Raw Oxtail

My Easy Braised Korean Oxtail Recipe:

I’ve made this dish so many times that I’ve lost count. If there’s one thing I learned from my experience, it’s that you can be easy-going with this recipe.

Korean Premium Pear and Apples for Oxtail Recipe

I forgot to get shiitake mushrooms when making this video. It doesn’t make much difference to the overall taste, except that the mushrooms go well together if you can get them. Still, the one caveat I have is to use quality ingredients. I always look for the best and freshest ingredients. There aren’t any shortcuts to that. With that being said, let’s jump right into the recipe.

Ingredients:

    • 1kg (about 2lbs) oxtails
    • 1 to 2 carrots
    • 1 white onion
    • 1 to 2 potatoes
    • 1 cup of Korean radish (daikon)
    • half cup of gingko beans

I like adding a generous amount of pear and apples. Combined with the starchy potatoes, they form a rich, sweet and satisfying gravy!

  • Braising Marinade
    • one whole premium Korean pear
    • two jazz apples (no green apples)
    • half an onion
    • six cloves of garlic
    • half-cup low sodium soy sauce
    • one tablespoon of fleur de sel or sea salt
    • one tablespoon of brown sugar
    • one teaspoon of sesame oil
Fresh Ingredients Chopped and Ready
Making the Korean Braised Oxtail Sauce

Instructions:

Everything is cooked in one pot. It’s simple, but takes a little bit of preparation. I like to use the pressure cooker but if you don’t have one, you can use a medium to large-sized pot. 

  • Oxtail prep – Thoroughly clean the oxtails under cold water and let it soak for about 10 minutes. During this process, look for any shards of bone leftover during the cut.
  • Potato, radish, carrot, onion prep – Wash, peel, and chop into medium-large-sized chunks.
  • Making the marinade –  For this process you would need a blender. Blend the Korean pear, apples, onion and garlic together. For the sauce, mix soy sauce, salt, sugar, and sesame oil.
  • In a pressure cooker, put all ingredients into the pot, starting off with the radish and beef.  Next add the marinating mixture and gingko beans.  Add about 1.5 cups of water. The water should come up to about equal height with your ingredients but not completely drowning them. Cook 2 hours over medium-high heat.
  • In a normal pot, put the lid on and boil it for about 6 hours. Checking from time to time and adding more water if needed.

Step-by-Step Guide:

Cleaned Raw Oxtail

  • Oxtail prep – Thoroughly clean the oxtails under cold water and let it soak for about 10 minutes. During this process, look for any shards of bone leftover during the cut.

Fresh Ingredients Chopped and Ready

  • Potato, radish, carrot, onion prep – Wash, peel, and chop into medium-large-sized chunks.

  • Making the marinade –  For this process you would need a blender. Blend the Korean pear, apples, onion and garlic together. For the sauce, mix soy sauce, salt, sugar, and sesame oil.

  • In a pressure cooker, put all ingredients into the pot, starting off with the radish and beef.  Next add the marinating mixture and gingko beans.  Add about 1.5 cups of water. The water should come up to about equal height with your ingredients but not completely drowning them. Cook 2 hours over medium-high heat. After 2 hours, becareful not to open the pressure cooker and let it depressurize for a few minutes.
  • In a normal pot, put the lid on and boil it for about 6 hours. Checking from time to time and adding more water if needed.

It should look something like this. Pressure cooker truly works wonders for this dish.

Watch the video

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