Fall-off-the-Bone Spicy Oxtail Stew (Maeun Sokkori Jjim) (Korean Recipe)

Aloha, everyone! 🌺

It's been ages since I last took care of this blog. :(

I sincerely apologize to all the wonderful people who have supported me here. I've been super busy posting on my Korean blog (blog.naver.com/alohayang), where I share a lot of information about cooking and amazing restaurants. If you ever visit, feel free to ask me to translate any post you are interested in!

Today, to make up for my absence, I'd like to share an absolutely mouth-watering Spicy Oxtail Stew recipe.

Do you usually enjoy eating oxtail soup? Koreans do too! But our recipe is very different. Since oxtail is a really rich and heavy cut of meat, bold Korean spices are the absolute best match for it. Once you try this, I promise you will completely forget your old oxtail recipe with tomato!

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📚 A Quick Note Before We Start

Cooking oxtail originally takes a long time to make the meat incredibly soft and tender. However, the recipe itself is quite simple. Please try cooking it while you read a thick book! ;) Let's start!

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🛒 What You Need (Ingredients)

The Main Ingredients:

• Oxtail: 1 pack (We will make a lot of sauce, so it doesn't matter exactly how much meat you use!)

• Garlic cloves: 4 pieces

• Onion: 1/2 piece

• Fresh ginger: 1 inch piece

• Black peppercorns: A small handful

The Veggie Extras:

• Carrot, Potato, Onion: Cut into bite-sized chunks

• Green onion (Scallion): Chopped (for garnish)

The Ultimate Spicy Master Sauce: (This is the same sauce I use for my Spicy Chicken Recipe. Make a large batch and use it for any meat!)

• Gochujang (Korean Red Chili Paste): 6 Tbsp

• Shoyu (Soy Sauce): 4 Tbsp

• Rice Wine: 4 Tbsp

• Mirin (Sweet Cooking Rice Wine): 4 Tbsp

• Gochugaru (Korean Chili Powder): 5 tsp

• Minced Garlic: 5 tsp

• Sugar: 5 tsp

• Honey: 5 tsp

• Ginger Powder: 1/2 tsp

• Black Pepper: A pinch

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👩‍🍳 How to Make It (Step-by-Step)

1. The Crucial Step: Draw Out the Blood Wash the oxtail with cold water and make some small slits in the meat with a knife. Soak it in cold water and wait for 2 to 4 hours. (This is a traditional Korean technique to get rid of all the blood and impurities for a clean taste!) 2. The First Boil (Purifying) Wash the meat again. Put the oxtail into a pot of boiling water along with the 1/2 onion, ginger, garlic cloves, and black peppercorns.

When the meat is almost cooked (medium well-done), take it out and thoroughly wash the pieces with cold running water. Discard the boiling water and veggies.

3. The Second Boil (Flavor Infusion) Put the clean oxtail into a new pot of boiling water along with your Spicy Master Sauce.

Cover with a lid and keep boiling it over low heat until the meat is soft enough to easily poke through with chopsticks. (Consistently add a spoonful of water if the sauce gets too thick.)

4. Add the Vegetables When the oxtail is delightfully soft, add your bite-sized vegetables (carrots, potatoes, onions). You can add a little more sauce here if necessary!

5. The Final Simmer When all the ingredients are fully cooked and have absorbed most of the delicious sauce... Spicy Oxtail!!! Yummy!!! It's time to eat!

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💡 Jihye's Golden Tips

1. Clean it well: Take your time to get rid of all the blood from the bone. It makes a huge difference in the broth's flavor.

2. Patience: Wait until the meat is incredibly soft. That's why you need that thick book!

3. Save the Sauce: Make a lot of the master sauce and store the leftovers in the refrigerator for future K-food creations.

4. Adjust to Taste: Add the sauce gradually to the stew to perfectly suit your taste.

Hope you enjoy this hearty, soul-warming Korean dish! 

Mahalo! 🌺