Tender Oxtail Boiled Meat (Gukbap Style)
Tender Oxtail Boiled Meat (Gukbap Style)
Tears of Joy! Indulge in the Heavenly Flavored Oxtail Boiled Meat (Daehanok Style)
Perfect for festive gatherings and special occasions! Experience the incredibly delicious and emotionally moving Oxtail Boiled Meat, made in the style of the renowned Seoul restaurant, Daehanok. Served generously with chives, this dish is so good, it will have you craving it daily! Prepare to be deeply satisfied.
Oxtail Boiled Meat Ingredients- 1kg Oxtail
- 1/2 stalk Green Onion
- 4 cloves Garlic
- 10 whole Peppercorns
Chive Salad Ingredients- 100g Chives
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Vinegar
- 3 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Pinch of Sesame Seeds
- 100g Chives
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Vinegar
- 3 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
[Prepare the Oxtail] Begin by soaking the oxtail in cold water to remove blood impurities. It’s best to soak for at least 2-3 hours, or preferably overnight, to ensure a clean flavor without any gamey smell. 
Step 2
Bring a pot of water to a rolling boil. Once boiling, carefully add the blood-soaked oxtail and blanch for 1-2 minutes. This step helps to remove any remaining blood and impurities.
Step 3
After blanching, rinse the oxtail thoroughly under cold running water. Continue rinsing until the water runs clear, ensuring all residual impurities are washed away for a cleaner taste.
Step 4
Now, prepare a pressure cooker. Add the cleaned oxtail to the pressure cooker. Include the aromatics: a roughly chopped green onion, 4 cloves of garlic, and 10 whole peppercorns. These will infuse the meat with wonderful flavor.
Step 5
Pour enough cold water into the pressure cooker to completely submerge the oxtail. Securely close the lid and set the heat to high.
Step 6
Once the pressure cooker begins to whistle (indicating it’s reached full pressure), reduce the heat to medium-low. Let it cook for approximately 30 minutes. The pressure cooker significantly speeds up the tenderizing process.
Step 7
After 30 minutes, turn off the heat and allow the pressure to release naturally. Carefully remove the tender oxtail from the pressure cooker and let it cool slightly. It’s easier to slice when it’s warm but not piping hot, which helps maintain its shape.
Step 8
[Make the Chive Salad] Wash the fresh chives thoroughly. Trim them and cut into bite-sized pieces, about 1 cm long. The refreshing chives will be a perfect counterpoint to the rich oxtail. 
Step 9
In a mixing bowl, combine all the chive salad ingredients: 2 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp vinegar, 3 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of sesame seeds. Mix well to create a flavorful dressing.
Step 10
Add the chopped chives to the dressing and gently toss to coat. Be careful not to overmix or crush the chives; you want to maintain their crisp texture.
Step 11
[Assemble the Dish] Arrange the sliced oxtail boiled meat on a serving platter. To enhance the flavor, ladle 1-2 cups of the flavorful broth from the pressure cooker over the meat. 
Step 12
Finally, generously top the oxtail with the prepared chive salad. Your incredibly delicious Daehanok-style Oxtail Boiled Meat is now ready to be enjoyed!
