Ttukdak Hyung's Braised Oxtail

• 2 kg oxtail
• 1 kg beef tendon
• 1 tbsp doenjang
• 1 L water
• 150 g large green onion
• 10 g whole black peppercorns
• 20 g ginger
• 1 g bay leaves
• 3 tbsp soup soy sauce
• 300 ml water (for sauce)
• 60 g sugar
• 80 ml vinegar
• 80 ml Jin-ganjang
• 20 ml tsuyu
• 200 g garlic chives
• 3 tbsp sesame oil
• 3 tbsp gochugaru
• 2 tbsp whole sesame seeds
• 0.5 tbsp black pepper
• somyeon (amount not specified)
• 1 kg oxtail (for spicy version)
• 500 g beef tendon (for spicy version)
• 100 ml oxtail broth
• 4 tbsp gochugaru (for spicy version)
• 2 tbsp minced garlic
• 1 tbsp sugar
• 1 tbsp dasida
• 0.5 tbsp black pepper (for spicy version)
• large green onion (amount not specified, for spicy version)
• cheongyang chili pepper (amount not specified)
• 4 tbsp Jin-ganjang (for spicy version)
• garlic chives (amount not specified, for spicy version)
• sesame seeds (amount not specified)

Recipe 🍳

Cooking tips 💡

• Soak the oxtail and beef tendon in water for at least 2 hours to draw out the blood.
• In a pressure cooker, combine the oxtail, beef tendon, 1 L water, 150 g large green onion, 10 g whole black peppercorns, 20 g ginger, 1 g bay leaves, and 3 tbsp soup soy sauce. Steam under pressure for 25 minutes.

Recommended for 🙋

• ⭐Those who want to enjoy rich broth and tender braised oxtail at home.
• ⭐Those looking for a luxurious dish to share with the whole family on special occasions.
• ⭐Those who want to savor a braised dish that highlights the deep flavors of oxtail and beef tendon.