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Korean Braised Ox Tail with Rice Sticks
EVERYDAY GOURMET WITH JUSTINE SCHOFIELD17Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 12 pieces oxtails (trimmed of excess fat)
- 50 mL Soju
- 50 mL soy sauce
- 2 Tbsp. gochujang
- 2 Tbsp. chilli powder (Korean)
- 1 knob ginger (julienned)
- 2 garlic cloves (sliced)
- 1 daikon (small, 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 extra virgin olive oil
- dried chilli (Fine, threads for garnish, optional)
- salt
- pepper
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