Monday, December 14, 2009

Spicy Oxtail Jjim - (매운 쇠꼬리 찜)

I know it's been such a long time since I did a food update. It partly has to do with the fact that I'm not cooking much these days and also when I do cook, I'm in such a hurry that I don't have time to pause and take pictures every step of the way.

The cold weather (can't deny that I'm a SoCal girl) has been quite annoying so I haven't been leaving the house much lately.

        

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After lounging around and doing absolutely nothing all morning, I finally got my butt in gear and headed over to the K-market. I bought a package of ox tails and decided to step outside the box a little.  I have yet to taste the *spicy kalbi jjim* I hear everyone raving about, so I thought I would make my own version of it at home.

 


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As always drain the blood for about 30 minutes, then boil the meat until all the gunk rises.



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Meanwhile, get your sauce ready. Mix together the following:

  • 1.5 cup water
  • 1 cup soy sauce
  • 1 TB minced garlic
  • 3 TB cooking wine
  • 3 TB sugar
  • 3 TB honey powder
  • 1 TB red pepper powder
  • 1/4 minced Asian Pear
  • dash of pepper
  • dash of ground ginger



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After the meat boils, give it a rinse under cool water...


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Add it back to the pot with the sauce and bring it to a strong boil. Once it's boiling, close the lid and let it simmer on medium/low heat for about 1.5 hours.


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I then prepped baby white potatoes, baby carrots, and dried daechus (jujubes).


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I also decided to add some mushrooms – just because I had them.



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After an hour, it should start looking like this...


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Add the potatoes, carrots and daechus and continue to let it boil for another 30 minutes.


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Finally, add the mushrooms and let it simmer for an additional 10-15 minutes.


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After about two hours of simmering, you're ready to serve!


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If you've cooked it long enough, the meat should just fall right off and melt in your mouth!  Enjoy.  The little guy loved it today.  =P  Hopefully I will find time to be back sooner than later.

9 comments:

  1. it's funny, i just had a conversation with my brother about dates and jujubes. i had no idea what jujubes were, I always thought that daechus were just dates.

    this recipe sounds great. my mother only makes oxtail soup, never in a spicy jjim.

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  2. yay! a recipe!! I LOVVEEE oxtail, but all I know how to make with oxtails is gom tang. Thank you for this! I'm going to make it this week!

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  3. I'm glad you decided to continue blogging! Looks soo good : )

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  4. Looks delicious! I love your blog!

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  5. Just wondering what i can substitute honey powder with (since you already put sugar). More sugar or do you think regular honey would still taste good?

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  6. hello! i love reading your blog! i was wondering what can i substitute the asian pear with?

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  7. Hi! I love your blog! Can you tell me how many lbs of ox tail you used?

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  8. The dish looks delicious. I like the details of instructions on your log. Great work!

    Lena
    http://www.vietfoodrecipes.com

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  9. i really like your blog

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