Korean Braised Oxtail (Soy Collagen Radish Braise)
Quick answer
Kkori-jjim is a Korean braised oxtail dish that begins with an extended soak in cold water to purge blood, followed by a preliminary boil to clean the joints before the main braise.
What makes this special
- Kkori-jjim reduces oxtail for hours to create a gelatinous soy broth rich with bone collagen.
- Oxtail joint collagen simmers over 2 hours to set the broth to a rich gel
- 1-hour soak plus initial blanching removes blood for a clean deep beef aroma
Key ingredients
Core cooking flow
- 1 Soak 1.2 kg oxtail in plenty of cold water for 1 hour to draw out blood.
- 2 Bring a pot of water to a full boil and blanch the oxtail for 5 minutes.
- 3 Put the rinsed oxtail in a clean pot with fresh water, 80 g green onion, and 20 g ginger.
Kkori-jjim is a Korean braised oxtail dish that begins with an extended soak in cold water to purge blood, followed by a preliminary boil to clean the joints before the main braise. The oxtail pieces go into a pot with soy sauce, sugar, minced garlic, ginger, and rice wine and cook low and slow for two hours or longer. The collagen concentrated in the tail joints breaks down gradually over that time, turning the braising liquid thick, glossy, and deeply gelatinous while the meat loosens away from bone without resistance. Korean radish and carrot cook alongside the meat, contributing natural sweetness and becoming saturated with the savory-sweet sauce. Jujubes and ginkgo nuts lend an herbal nuance and a subtle sweetness that distinguishes this dish from simpler braises. When chilled, the sauce sets into a firm jelly that liquefies again on reheating. The dish appears regularly on Korean holiday tables and is considered restorative food, valued for its concentrated beef flavor and the characteristic springy pull of slow-cooked collagen.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Heat
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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