Simmered Oxtail (Galbi Jjim Style): Rich and Deep Flavors for a Festive Dish
Recreating the Popular ‘Sumine Banchan’ Oxtail Stew Recipe
This New Year, I decided to deviate from my usual oxtail stew recipe and try the one featured on the popular TV show ‘Sumine Banchan’. By adding plenty of radish and carrots, it becomes a hearty dish, and the radish absorbs the flavorful sauce beautifully. It’s a truly delicious and satisfying meal that’s perfect for special occasions!
Main Ingredients- 1kg Oxtail
- 1 Tbsp Doenjang (fermented soybean paste, for odor removal)
- A pinch of instant coffee powder (for odor removal)
- 2 pieces of Radish (approx. 1/4 of a medium radish)
- 1 Carrot
- 1 Green Onion
- 2 Pears (grated for juice)
- 1 Onion (grated for juice)
- 12 Jujubes (dried red dates)
- 1 slice of Ginger
- 4 cups Water (for broth)
Seasoning- 12 Tbsp Soy Sauce
- A pinch of Black Pepper
- 3 Tbsp Rice Wine Syrup (or corn syrup/honey)
- 3 Tbsp Minced Garlic
- A drizzle of Sesame Oil
- 12 Tbsp Soy Sauce
- A pinch of Black Pepper
- 3 Tbsp Rice Wine Syrup (or corn syrup/honey)
- 3 Tbsp Minced Garlic
- A drizzle of Sesame Oil
Cooking Instructions
Step 1
First, soak the oxtail in cold water for about 1 hour to remove any blood. This step is crucial for a clean, non-gamey flavor. In a pot, add enough water to cover the oxtail. Stir in 1 tablespoon of doenjang and a pinch of instant coffee powder; these ingredients help neutralize any unwanted odors from the oxtail. Bring the water to a boil, then add the oxtail and simmer for about 15 minutes. Once blanched, remove the oxtail and rinse it thoroughly under cold running water to remove any impurities.
Step 2
Cut the radish into thick pieces, about 3-4 cm thick, and then round off the sharp edges with a knife. Rounding the corners prevents the radish from breaking apart during cooking and gives a more aesthetically pleasing presentation.
Step 3
Cut the carrot into similar thick pieces, about 3-4 cm thick, as the radish. Round off the edges of the carrot pieces as well for a uniform and appealing look.
Step 4
Chop the green onion into large, roughly 5-6 cm lengths. Cutting them too small can cause them to become mushy; larger pieces hold their shape better.
Step 5
Now, let’s prepare the flavorful sauce. Peel the pears and onion, wash them thoroughly, and grate them. You can use a blender, but grating and then straining the pulp through a cheesecloth will yield a clearer juice. To the collected pear and onion juice, add 12 tablespoons of soy sauce, a pinch of black pepper, 3 tablespoons of rice wine syrup, and 3 tablespoons of minced garlic. Mix well to combine into a smooth sauce.
Step 6
In a large pot, combine the prepared sauce and 4 cups of water, stirring to dissolve. Add the blanched and rinsed oxtail, 12 jujubes, and 1 slice of ginger. Bring the mixture to a boil over high heat, then reduce to medium-low heat, cover, and simmer for approximately 40 minutes. This slow simmering allows the oxtail to become tender and absorb the rich flavors.
Step 7
After 40 minutes, add the prepared radish pieces to the pot. Simmer over medium-low heat, allowing the radish to absorb the savory sauce. Spoon some of the broth over the radish periodically to ensure even seasoning.
Step 8
Once the radish is tender and the sauce has started to reduce, add the carrots and green onions. Continue to simmer until the carrots and green onions are tender and the sauce has reached a slightly thickened consistency. Be careful not to over-reduce the sauce, keeping it pleasantly moist.
Step 9
The original ‘Sumine Banchan’ recipe includes ingredients like chestnuts, ginkgo nuts, red chili peppers, and green chili peppers at this stage for added texture and flavor. Feel free to add these if you wish for an even more elaborate dish. (These were omitted in this recipe.)
Step 10
Finally, drizzle a little sesame oil over the dish for extra aroma and a glossy finish. Transfer the cooked oxtail stew to a serving dish. Enjoy your delicious ‘Sumine Banchan’ style oxtail stew while it’s warm!
