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5 from 3 votes

Korean Braised Oxtail (Kkori Jjim)

Korean Braised Oxtail or Kkori Jjim is a rich, umami-filled braised dish served on special occasions in Korea. It takes hours to tender and a lot of ingredients, but definitely worth it!
Prep Time2 hours
Cook Time3 hours 40 minutes
Total Time5 hours 40 minutes
Course: Main Course
Cuisine: Korean
Keyword: Kkori Jjim, Korean Braised Oxtail
Servings: 3 people
Author: Chef Chris Cho

Equipment

  • 2 Heavy Bottom Pot
  • Blender

Ingredients

  • 3 lbs Oxtail

Oxtail Braising Sauce

  • 5 cups Oxtail Broth
  • 3/4 cups Soy Sauce
  • 2/3 cup Sugar
  • Black Pepper To taste
  • 1/3 of Cinnamon Stick
  • 170 grams Korean Radish Chopped to bite size
  • 2 stalks Scallions Sliced 3-inch long
  • 5 tbsp Sake or Soju
  • 5 tbsp Mirin
  • 30 grams Garlic
  • 5 grams Ginger
  • 80 grams Korean Pear
  • 40 grams Onion
  • Pinch of MSG Optional

Vegetables

  • 1 pc Potato Cut into bite size
  • 1 pc Carrots Cut into bite size
  • 8 pcs Shiitake Mushrooms Cut into bite size
  • 7 pcs Jujubee
  • 8-10 pcs Raw Chestnuts

Instructions

  • Soak the oxtail in water for a minimum of 2 hours to remove the iron in the meat. Drain and place in a heavy bottom pot.
  • Put water in the pot and boil the oxtail on high heat for 10 minutes then drain again to remove all the impurities from the meat.
  • Fill the pot back up with water and bring it up to boil again. Once boiling, turn the heat to medium and let the oxtail boil for 2-3 hours.
  • Keep checking back every hour and add more water leaving an inch from the brim when it reduces. Make sure to remove the scum and oil that floats on top.
  • After 2-3 hours of boiling, place 5 cups of the broth and the big chunks of oxtail in another heavy bottom pot. Let the remaining broth boil for 12-24 hours, check this blog post for more instructions.
  • In the other pot, to make the braised oxtail, put soy sauce, sugar, pepper, cinnamon stick, Korean radish, scallions, soju, mirin, and MSG. Mix well.
  • Blend garlic, onion, ginger, and pear, then add to the pot.
  • Place potatoes, carrots, mushrooms, jujubee, and chestnuts in the pot as well.
  • Mix then cover and let the oxtail braise for 30 minutes until the meat and vegetables are fork-tender.
  • Before plating, remove any oil floating on top of the dish.
  • Serve with rice and kimchi. Enjoy!