Ingredients
- Serves 4
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Method
For the sauce
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Soak oxtail in cold water for at least 30 minutes. Drain and pat dry.
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Finely dice the onion and carrot.
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In a large heavy-based pot, heat some evoo over high heat. Brown the oxtail in batches until caramelised.
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In the same pot, sauté the onion and carrot until golden.
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Blend soy sauce, soju, nashi pear, garlic, ginger, scallions, brown sugar, maesil, sesame oil, ssamjang, and black pepper until smooth.
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Pour the blended liquor into the pot, return the oxtail, and add chicken stock to cover.
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Bring to a simmer, then reduce to low. Cover and braise gently for 2 hours, stirring every 30 minutes.
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Add more stock if needed to prevent drying out.
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Once tender, cool the oxtail in the sauce. Remove meat from bones and return to the sauce. Stir to combine.
To serve
- Deep fry tteok at 180°C for 65–75 seconds. Be cautious—they may burst if overcooked.
- In a pan, heat a portion of the oxtail sauce with butter.
- Add the fried tteok and toss to coat.
- Serve garnished with toasted sesame seeds and finely sliced scallions.