📝 About This Recipe
Kkori-jjim is a luxurious Korean delicacy once reserved for the royal courts, featuring thick cuts of ox tail slow-braised until the collagen melts into a velvety, fork-tender texture. The sauce is a sophisticated balance of savory soy, sweet Asian pear, and aromatic ginger, creating a deep umami glaze that coats every morsel. This dish is the ultimate labor of love, representing the heart of Korean celebratory cuisine and providing a rich, comforting experience that lingers on the palate.
🥗 Ingredients
Main Ingredients
- 4 pounds Ox tail (cut into 2-inch segments)
- 1/2 pound Korean radish (Mu) (cut into large chunks and edges rounded)
- 2 medium Carrots (cut into large chunks and edges rounded)
- 6-8 pieces Shiitake mushrooms (stems removed, caps halved)
- 10 pieces Chestnuts (peeled, fresh or canned)
- 6 pieces Jujubes (Dried red dates) (pitted)
The Braising Liquid
- 2/3 cup Soy sauce (regular Jin-ganjang)
- 1/2 large Asian pear (grated and strained for juice)
- 3 tablespoons Brown sugar (packed)
- 1/4 cup Rice wine (Mirin) (for sweetness and acidity)
- 6 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Toasted sesame oil (added at the end)
- 4 cups Water (or enough to cover the meat)
For Garnish
- 2 stalks Green onions (thinly sliced)
- 1 tablespoon Pine nuts (optional)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Soak the ox tail pieces in a large bowl of cold water for at least 1 hour, changing the water every 20 minutes to draw out the blood. This ensures a clean, non-gamey flavor.
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2
Bring a large pot of water to a rolling boil. Add the soaked ox tail and parboil for 10 minutes. You will see gray foam and impurities rise to the surface.
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3
Drain the ox tail and rinse each piece thoroughly under cold running water to remove any residual scum. Clean the pot as well to ensure a pristine cooking environment.
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4
Trim any excessive thick layers of white fat from the parboiled ox tail pieces using kitchen shears or a sharp knife.
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5
In a medium bowl, whisk together the soy sauce, pear juice, brown sugar, mirin, minced garlic, grated ginger, and black pepper to create the marinade.
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6
Place the cleaned ox tail back into the large pot. Pour the marinade over the meat and add 4 cups of water. The liquid should almost cover the meat.
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7
Bring the pot to a boil over high heat, then immediately reduce to low. Cover with a tight-fitting lid and simmer gently for 1.5 to 2 hours.
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8
While the meat simmers, prepare the vegetables. Round off the sharp edges of the radish and carrot chunks with a peeler; this prevents them from breaking apart and making the sauce cloudy.
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9
After the initial 2 hours of simmering, add the radish, carrots, mushrooms, chestnuts, and jujubes to the pot.
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10
Cover and continue to simmer for another 45-60 minutes. The meat should be 'falling-off-the-bone' tender, and the vegetables should be soft but hold their shape.
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11
Remove the lid and increase the heat to medium-high for the last 10 minutes to reduce and thicken the sauce until it reaches a syrupy consistency, basting the meat frequently.
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12
Turn off the heat and stir in the toasted sesame oil for a final aromatic finish.
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13
Transfer to a large serving platter. Garnish generously with sliced green onions, sesame seeds, and pine nuts.
💡 Chef's Tips
Soaking the meat in cold water is the most critical step for a clean-tasting broth; do not skip it. Rounding the edges of the radish and carrots (chamfering) is a professional touch that keeps the stew looking elegant and the sauce clear. If you have time, make the dish a day in advance, refrigerate it, and skim off the solidified fat from the top before reheating. If Asian pears are unavailable, a Bosc pear or a sweet Fuji apple makes an excellent substitute for tenderizing the meat. Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent the bottom from scorching during the long simmer.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy multi-grain rice (japgokbap) to soak up the rich sauce. Pair with a side of sharp, well-fermented Baechu-kimchi to cut through the richness of the ox tail. A side of refreshing Dongchimi (radish water kimchi) provides a cool contrast to the warm, savory meat. For a traditional beverage pairing, serve with chilled Baekse-ju (Korean herbal rice wine). Include a small side of seasoned perilla leaves (Kkaennip-jangajji) for an earthy, aromatic accompaniment.