Korean Ox Tail Stew

This recipe is a variation of Kalbi Jim/ Korean Beef Rib Stew which can be found here:


Serves 3-4

Prep time 1 hour
Cook time 3 1/2 hours

3 lbs ox tail 

Ingredients for marinating in the stew:
1 1/2 cups soy sauce
1/4 cup mirin
1/2 cup sake
1/2 cup brown sugar
1 1/2 tbsp fresh ground pepper
1 1/4 tbsp garlic
3 cups of water
1 onions
1 tbsp ginger
1 apple, skin and core removed
1/3 daikon radish, cubed 
4-5 dry or fresh shitake mushroom, sliced. If using dry mushroom, pre-soak them for 1 hr to soften

Ingredients for use after stewing the meat for 2 hrs:
4 large carrots,  cut in 1-inch pieces
2/3 daikon, diced
3 large potatoes, cut in cubes
1 onion, diced 
2 green onions, diced
1/2 tbsp ginger sliced
1 tsp sesame seeds
2 tbsp pine nuts (optional)

Wash the meat twice to remove the bone fragments and fatty pieces. 
Optional: boil the ox tail in a large pot of water for 15 min and drain the water to remove fat. Set aside.

In a blender, puree the garlic, 1 onion, pepper, sugar, mirin, sake, soy sauce, 1 tbsp ginger, apple and 1/3 of a daikon radish. Place the mixture in 3 cups of water in a large pot. Bring to boil and add the ox tail. Stir to mix and add the mushrooms, 1 diced onion and sliced ginger. Once it comes to a boil, turn the heat down to low and simmer. After 2 hrs and 15 min, add the carrots, daikon and potatoes and cook for another 1 hr.

Skim excess fat from the top. Stir in pine nuts and green onions. Garnish with sesame seeds and serve over steam white or brown rice.


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