Korean Braised Ox Tail with Rice Sticks

EVERYDAY GOURMET WITH JUSTINE SCHOFIELD
17Ingredients
3Hours
Calories

Ingredients

US|METRIC
  • 12 pieces fat (ox tail, trimmed of excess)
  • 50 milliliters Soju
  • 50 milliliters soy sauce
  • 2 tablespoons gochujang
  • 2 tablespoons chilli powder (Korean)
  • 1 knob ginger (julienned)
  • 2 garlic cloves (sliced)
  • 1 daikon (small, peeled & roll cut)
  • 1 cup kimchi (large pieces + ½ cup kimchi, sliced)
  • 1 bunch spring onions (finely sliced)
  • 1 tablespoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • 1 packet Korean rice cake (sticks)
  • 2 dashes extra virgin olive oil
  • dried chilli (Fine, threads for garnish)
  • salt
  • pepper
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