Korean Braised Oxtail (Soy Collagen Radish Braise)
Quick answer
- Total time
- 180 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Collagen from the oxtail joints melts into the pot over a long simmer, thickening the sauce to a glossy, sticky finish while the meat slips off the bone.
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The tails first simmer for 90 minutes with just green onion and ginger, so the meat is tender before the soy sauce and sugar are added. Radish and carrot join for the last stretch, sweetening the sauce and soaking it up. Chilled, the sauce sets like jelly and melts again on reheating, and lifting off the fat that hardens on top makes the braise taste cleaner. The dish is a fixture of Korean holiday tables.
Ingredients
Instructions
- 1
Soak 1.2 kg oxtail in plenty of cold water for 1 hour to draw out blood.
Change the water once halfway through so the finished braise tastes cleaner and less gamey.
- 2
Bring a pot of water to a full boil and blanch the oxtail for 5 minutes.
When gray foam rises, drain it and rinse well, cleaning around the bones and joints.
- 3
Put the rinsed oxtail in a clean pot with fresh water, 80 g green onion, and 20 g ginger.
Simmer gently for about 90 minutes, keeping the heat low so the meat softens steadily.
- 4
Stir in 5 tbsp soy sauce, 1.5 tbsp sugar, and 1 tbsp minced garlic until dissolved.
Add 300 g radish and 120 g carrot, then bring the pot back to a steady medium simmer.
- 5
Once the liquid boils, lower to medium-low and braise about 30 minutes more.
It is ready when a chopstick slides into the radish easily and the sauce has reduced by about half.
- 6
Finish over low heat, spooning the sauce over the oxtail until the surface looks glossy.
If there is too much fat, cool the dish, remove the firm surface fat, then reheat before serving.
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