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.

        

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.

 

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

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

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



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.



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



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

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



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



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



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



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.