Spicy Oxtail Stew with Gungchae

Soak the oxtail in lukewarm water for 10800 seconds to draw out the blood.

Place the oxtail in a pressure cooker with enough water to cover it, along with the soybean paste and ginger liquor, cover, and boil over high heat.

Once the pressure weight starts spinning, reduce to medium-low heat and cook for another 1200 seconds, then turn off the heat, release the pressure completely, open the lid, and rinse the oxtail under running water.

In a pot, combine the blanched oxtail, water, dried kelp, and dried anchovies to make the broth.

Mix the gochujang, fine chili powder, brewed soy sauce, tuna fish sauce, plum extract, minced ginger, minced garlic, onion sugar, and black pepper to make the sauce.

Remove the anchovies and kelp from the broth, then add the prepared dried Gungchae, onion, green onion, shiitake mushrooms, Cheongyang chili pepper, and red chili pepper.

Add the prepared sauce and simmer until the flavors are well absorbed into the ingredients and the oxtail.

Finish by sprinkling with whole sesame seeds.