Korean Braised Oxtail (Soy Collagen Radish Braise)
Kkori-jjim is a Korean braised oxtail dish that begins with a long initial boil to tenderize the joints, followed by a second braise in soy sauce, sugar, and garlic. The collagen in the oxtail joints melts during the extended cooking, thickening the sauce into a glossy, gelatinous consistency while the meat becomes fork-tender. Korean radish and carrot cook alongside the tail pieces, contributing sweetness, while jujubes and ginkgo nuts add an understated elegance. This is a celebratory dish, typically reserved for holidays and special occasions, prized for its deep beef flavor and rich mouthfeel.
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Instructions
- 1
Soak oxtail in cold water for 1 hour to remove blood.
- 2
Blanch for 5 minutes in boiling water, then rinse clean.
- 3
Simmer with fresh water, green onion, and ginger for 90 minutes until tender.
- 4
Add soy sauce, sugar, garlic, then radish and carrot; braise over medium heat.
- 5
When liquid reduces by half, lower heat and finish until glossy.
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