Spicy Braised Oxtail
How to Make Deliciously Spicy Braised Oxtail with a Rich Flavor Profile
The chewy oxtail pieces are perfectly complemented by a spicy and savory sauce, creating an unforgettable taste experience. Adding chewy udon noodles elevates both the flavor and the enjoyment of this dish. A final touch with a kitchen torch to impart a smoky char makes this a perfect dish for an appetizer or a special meal. Let’s get started on this spicy oxtail stew, generously seasoned with fiery chili peppers!
Oxtail Blanching Ingredients
- 3kg Beef oxtail
- 4L Water
- 1.5 large Leeks (cut into large pieces)
- 6 cloves Garlic (whole)
- 2 Bay leaves
Oxtail Simmering (Broth) Ingredients
- 6L Water (+4L added during simmering)
- 1.5 large Onions (cut into large pieces)
- 2 large Leeks (cut into large pieces)
- 20 cloves Garlic (whole)
- 1 Tbsp Ginger (minced)
- 2 Tbsp Black peppercorns
Spicy Braised Oxtail Ingredients
- Boiled beef oxtail (1kg before boiling, approx. 620g after boiling, 12 pieces)
- 8 Korean green chilies (adjust to taste)
- 1-2 servings Udon noodles
Spicy Braised Oxtail Seasoning Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Mirin (or cooking wine)
- 2 Tbsp Minced garlic
- 2.5 Tbsp Soy sauce
- 3 Tbsp Sugar
- 2.5 Tbsp Corn syrup (or oligodang)
- 5 Tbsp Gochugaru (Korean chili powder, regular)
- 2 Tbsp Gochugaru (Korean chili powder, spicy, or Cheongyang chili powder)
- 2 Tbsp Water
- Pinch of Black pepper
- 6L Water (+4L added during simmering)
- 1.5 large Onions (cut into large pieces)
- 2 large Leeks (cut into large pieces)
- 20 cloves Garlic (whole)
- 1 Tbsp Ginger (minced)
- 2 Tbsp Black peppercorns
Spicy Braised Oxtail Ingredients
- Boiled beef oxtail (1kg before boiling, approx. 620g after boiling, 12 pieces)
- 8 Korean green chilies (adjust to taste)
- 1-2 servings Udon noodles
Spicy Braised Oxtail Seasoning Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Mirin (or cooking wine)
- 2 Tbsp Minced garlic
- 2.5 Tbsp Soy sauce
- 3 Tbsp Sugar
- 2.5 Tbsp Corn syrup (or oligodang)
- 5 Tbsp Gochugaru (Korean chili powder, regular)
- 2 Tbsp Gochugaru (Korean chili powder, spicy, or Cheongyang chili powder)
- 2 Tbsp Water
- Pinch of Black pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Mirin (or cooking wine)
- 2 Tbsp Minced garlic
- 2.5 Tbsp Soy sauce
- 3 Tbsp Sugar
- 2.5 Tbsp Corn syrup (or oligodang)
- 5 Tbsp Gochugaru (Korean chili powder, regular)
- 2 Tbsp Gochugaru (Korean chili powder, spicy, or Cheongyang chili powder)
- 2 Tbsp Water
- Pinch of Black pepper
Cooking Instructions
Step 1
First, soak the 3kg of beef oxtail in cold water for at least 2 hours to remove any blood. Changing the water periodically will help achieve a cleaner result.
Step 2
In a pot, combine the blanching ingredients: 4L of water, 1.5 large leeks (cut into large pieces), 6 whole garlic cloves, and 2 bay leaves. Bring the water to a rolling boil.
Step 3
Once the water is boiling, add the soaked oxtail and blanch for about 10 minutes, just until the outer surface is cooked and impurities rise to the surface.
Step 4
After blanching, rinse the oxtail thoroughly under cold running water to remove any remaining impurities and excess fat. Trim away any particularly fatty parts with scissors for a cleaner dish. Wash the pot used for blanching as well; any residual fat can make the final broth greasy.
Step 5
Now, it’s time to simmer the oxtail to create the broth. Place the blanched oxtail in the cleaned pot. Add the broth ingredients: 1.5 large onions (cut into large pieces), 2 large leeks (cut into large pieces), 20 whole garlic cloves, 1 Tbsp minced ginger, 2 Tbsp black peppercorns, and 6L of water.
Step 6
Bring the mixture to a boil over high heat.
Step 7
Once boiling, remove the lid and continue to boil over high heat for about 30 minutes. Skim off any foam or scum that rises to the surface during this time.
Step 8
After 30 minutes, cover the pot, reduce the heat to medium-high, and simmer for 1 hour and 30 minutes.
Step 9
For a richer flavor or if you’re using additional broth, you can add another 4L of water at this stage. (This step is optional and can be skipped.)
Step 10
Reduce the heat to medium and simmer for another 30 minutes. Finally, allow it to rest or ‘steep’ (뜸들이기) for at least 60 minutes over very low heat. This resting period helps to tenderize the oxtail further.
Step 11
Once the simmering and resting are complete, skim off any accumulated fat from the surface. You can also do this periodically during the simmering process.
Step 12
Remove the tender oxtail pieces from the broth. Strain the broth through a fine-mesh sieve to get a clear liquid.
Step 13
Prepare the spicy seasoning sauce: In a bowl, combine 1 Tbsp Gochujang, 3 Tbsp Mirin, 2 Tbsp minced garlic, 2.5 Tbsp soy sauce, 3 Tbsp sugar, 2.5 Tbsp corn syrup, 5 Tbsp regular Gochugaru, 2 Tbsp spicy Gochugaru, 2 Tbsp water, and a pinch of black pepper. Mix well until thoroughly combined.
Step 14
Thinly slice the 8 Korean green chilies after removing the stems.
Step 15
Cook the udon noodles according to package instructions. Drain them and rinse under cold water, then drain thoroughly to remove excess water.
Step 16
Now, let’s assemble the dish. In a pot, place the 12 prepared oxtail pieces. Pour in 300ml of the strained broth and bring to a simmer over medium heat.
Step 17
As the broth begins to bubble, add the prepared spicy seasoning sauce. Stir well to ensure the sauce coats the oxtail evenly, and sauté until the sauce clings to the meat. Be careful not to burn it.
Step 18
Continue to cook until the sauce has reduced and thickened, coating the oxtail nicely.
Step 19
Once the sauce is thick and clinging, add the prepared udon noodles and the sliced green chilies. Toss gently to combine everything with the sauce.
Step 20
For an extra layer of flavor, lightly char the surface of the oxtail using a kitchen torch. This imparts a smoky taste, but it’s entirely optional.
Step 21
Transfer the finished spicy braised oxtail to a serving plate and enjoy your delicious creation!
