Daehanok Style Oxtail Jjim

Name: Daehanok Style Oxtail Jjim
Total time: 1 h 40 min
Cuisine: Korean
Ingredients: Oxtail 1kg; Garlic 8 cloves; Ginger a little; Bay leaves 3~4 leaves; Whole black peppercorns 1 tbsp; Soju half a bottle; Onion 1; Green onion 1; Dark soy sauce 3 tbsp; Water as needed; Chives 200g; Minced garlic 2 tbsp; Soy sauce 4 tbsp; Red chili powder 2 tbsp; Vinegar 4 tbsp; Sugar 3 tbsp; Sesame salt 1 tbsp

A recipe for making famous old restaurant Daehanok-style oxtail jjim easily in an electric rice cooker.

KoreanOther

⏱️ 100 min total📝 8 steps

🍳 Start Cooking

What You'll Need

Oxtail1kg

Garlic8 cloves

Gingera little

Bay leaves3~4 leaves

Whole black peppercorns1 tbsp

Sojuhalf a bottle

Onion1

Green onion1

Dark soy sauce3 tbsp

Wateras needed

Chives200g

Minced garlic2 tbsp

Soy sauce4 tbsp

Red chili powder2 tbsp

Vinegar4 tbsp

Sugar3 tbsp

Sesame salt1 tbsp

Instructions

Soak the oxtail in water for over 2 hours to remove blood, place in a pot with half a bottle of soju and bay leaves, then add enough water to cover.

Boil for about 10 minutes to remove impurities.

⏱️ 10m 0s

Remove the oxtail after boiling for over 10 minutes and wash thoroughly.

Place onions on the bottom of the electric rice cooker and put the washed oxtail on top.

Add whole garlic, ginger, whole black peppercorns, dark soy sauce, soju, and water, then steam in the rice cooker for 1 hour and 30 minutes.

⏱️ 90m 0s

Cut the chives into pieces about two finger-widths long.

In a bowl, mix the cut chives, minced garlic, soy sauce, vinegar, sugar, red chili powder, and sesame seeds to make the chive sauce.

Finish by topping the completed oxtail jjim with plenty of the chive sauce.