Braised Oxtail

Soak the oxtail in water for about 1 hour to remove the blood.

Use a knife to remove any fatty parts from the oxtail.

Place the cleaned oxtail in a pot, add 0.5 cup of coffee and a little doenjang, and boil for about 15 minutes.

Rinse the boiled oxtail in cold water to remove any gamey smell.

Peel the pear and grate or juice it.

Grate half an onion.

Place the grated pear and onion in a cheesecloth and squeeze to extract only the juice.

Add a cup of water to the pear juice.

Add 5 jujubes.

Be sure to add 1 tbsp of black pepper.

Add the jujubes and black pepper to the pot, add the oxtail, cover with water, and add jujubes and ginger.

Add ginger and jujubes and boil for about 40 minutes.

Add 1 tbsp of garlic.

Cut the carrots into 3cm pieces and trim the edges to be slightly rounded.

Cut the radish in half and trim the edges (turning cut).

Cook over medium heat, adding the vegetables in order with 15 minutes left.

Add radish, carrots, mushrooms, chestnuts, and jujubes, and boil.

Finally, add green onions and a drizzle of sesame oil.