Mitch Orr's Beef Oxtail Ragu Tteokbokki

for the sauce

1. Soak oxtail in cold water for at least 30 minutes. Drain and pat dry.
2. Finely dice the onion and carrot.
3. In a large heavy-based pot, heat some evoo over high heat. Brown the oxtail in batches until caramelised.
4. In the same pot, sauté the onion and carrot until golden.
5. Blend soy sauce, soju, nashi pear, garlic, ginger, scallions, brown sugar, maesil, sesame oil, ssamjang, and black pepper until smooth.
6. Pour the blended liquor into the pot, return the oxtail, and add chicken stock to cover.
7. Bring to a simmer, then reduce to low. Cover and braise gently for 2 hours, stirring every 30 minutes.
8. Add more stock if needed to prevent drying out.
9. Once tender, cool the oxtail in the sauce. Remove meat from bones and return to the sauce. Stir to combine.

to serve

1. Deep fry tteok at 180°C for 65–75 seconds. Be cautious—they may burst if overcooked.
2. In a pan, heat a portion of the oxtail sauce with butter.
3. Add the fried tteok and toss to coat.
4. Serve garnished with toasted sesame seeds and finely sliced scallions.