Korean Braised Ox Tail with Rice Sticks

Cook Time 3 hours and 15 minutes

Servings 6 as part of a shared meal


12 pieces ox tail, trimmed of excess fat

50ml soju

50ml soy sauce

2 tbsp gochujang

2 tbsp Korean chilli powder

1 knob ginger, julienned

2 garlic cloves, sliced

1 small daikon, peeled & roll cut

1 cup kimchi, large pieces + ½ cup kimchi, sliced

1 bunch spring onions, finely sliced

1 tbsp sesame oil

2 tbsp toasted sesame seeds

1 packet Korean rice cake sticks

2 dashes of extra virgin olive oil

Fine dried chilli threads for garnish

Salt and pepper to season


Preheat oven to 150°C. Heat a large saucepan or casserole over a medium heat. Lightly oil the ox tail and season with salt and pepper then brown well in batches. Once all of the ox tail is browned add the soju, gochujang, chilli powder, soy sauce, sesame oil, ginger, garlic, daikon & 1 cup of kimchi to the pan and warm through.

Add the ox tail back to the pan. Add enough water to just cover the ox tail then cover with a cartouche then foil or a lid. Place into the oven & cook for 3 hours or until the ox tail is tender. Allow to cool slightly then remove the ox tail and skim the fat off the juices & reduce slightly then add back the ox tail. Warm through then take off heat & stir through the sesame oil.

To serve, heat a saute pan over a medium to high heat and add a little extra virgin olive oil. Add the rice sticks and cook for 3-4 minutes turning frequently until they are golden & crisp on the outside but soft & chewy in the middle. They do have a tendency to stick together while warming up so you need to keep moving them. Place into a serving dish then top with the ox tail, sliced kimchi, spring onions & sesame seeds.


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Korean Beef Skewers