Tender & Spicy Braised Oxtail
Easy Summer Health Food: How to Make Spicy Braised Oxtail in an Electric Rice Cooker
In the summer, it’s best to cook with minimal heat! Cooking on hot days can be exhausting. I’ve brought you a recipe for spicy braised oxtail that’s tender and easy to make in an electric rice cooker, without the heat! 😀
Oxtail Stew Ingredients
- 1kg oxtail
Optional Ingredients
- Potatoes (cut into large chunks)
- Carrots (cut into large chunks)
- Cheongyang chili peppers (chopped)
- Other desired vegetables (e.g., shiitake mushrooms, onions)
Spicy Sauce Ingredients
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Jin Ganjang (Korean soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup (for shine)
- 1 Tbsp oyster sauce (for umami)
- 1 Tbsp maesilcheong (plum extract, for tenderizing and flavor)
- 3 Tbsp mirin or rice wine (to remove gamey smell)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of black pepper
- 1 cup water (200ml)
Measurements and Servings
- Tablespoon (Tbsp): measured with a standard Korean rice spoon
- Cup: measured with a paper cup (200ml)
- This recipe yields 2 servings.
- Potatoes (cut into large chunks)
- Carrots (cut into large chunks)
- Cheongyang chili peppers (chopped)
- Other desired vegetables (e.g., shiitake mushrooms, onions)
Spicy Sauce Ingredients
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Jin Ganjang (Korean soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup (for shine)
- 1 Tbsp oyster sauce (for umami)
- 1 Tbsp maesilcheong (plum extract, for tenderizing and flavor)
- 3 Tbsp mirin or rice wine (to remove gamey smell)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of black pepper
- 1 cup water (200ml)
Measurements and Servings
- Tablespoon (Tbsp): measured with a standard Korean rice spoon
- Cup: measured with a paper cup (200ml)
- This recipe yields 2 servings.
- Tablespoon (Tbsp): measured with a standard Korean rice spoon
- Cup: measured with a paper cup (200ml)
- This recipe yields 2 servings.
Cooking Instructions
Step 1
Today, we’re making ‘Spicy Braised Oxtail,’ a dish with a wonderfully chewy texture that’s perfect as a hearty health food or an impressive appetizer! We’ll be using an electric rice cooker for a quick and easy preparation. Since it’s cooked without much direct heat, it’s ideal for summer. Let’s get started! ♬♪
Step 2
First, it’s crucial to remove the blood from the oxtail. Soak the oxtail in cold water for about 2 to 3 hours, ensuring the blood is thoroughly drained. This step is key to achieving a clean flavor without any gamey smell.
Step 3
While the oxtail is soaking, prepare the spicy sauce that will be the heart of this delicious dish. Letting the sauce sit allows the flavors to meld and deepen.
Step 4
※ Making the Spicy Sauce: In a large bowl, combine 3 Tbsp Gochujang, 4 Tbsp Gochugaru, 5 Tbsp Jin Ganjang, 2 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp corn syrup, 1 Tbsp oyster sauce, 1 Tbsp maesilcheong, 3 Tbsp mirin, 1 Tbsp sesame oil, and a pinch of black pepper. Mix everything well until thoroughly combined.
Step 5
Place the blood-drained oxtail in a pot. To help remove any remaining gamey odors, add 1 cup (200ml) of water and 1/2 cup of soju or mirin. Bring to a rolling boil over high heat and let it boil vigorously for about 5 to 10 minutes.
Step 6
After boiling, rinse the oxtail thoroughly under cold running water. This process removes any impurities or scum that rose to the surface during boiling, ensuring a cleaner taste.
Step 7
If you prefer less fatty meat, you can trim off excess fat with kitchen scissors at this stage for a leaner dish.
Step 8
Generously coat the oxtail with the prepared spicy sauce. Gently massage the sauce into the meat. Ideally, let it marinate for at least 30 minutes for the flavors to penetrate deeply. However, if you’re short on time, you can proceed directly to cooking.
Step 9
Now, it’s time to use the electric rice cooker. Transfer the marinated oxtail to the inner pot of the rice cooker. Add 1 cup (200ml) of water. (If you are not adding extra vegetables, you can slightly reduce the water amount.)
Step 10
Select the ‘Cook’ or ‘Multi-cook’ function on your electric rice cooker and cook for 30 to 40 minutes. Cooking times may vary slightly depending on the rice cooker model, so check to ensure the oxtail is tender.
Step 11
Once the rice cooker finishes, the oxtail is ready to eat. However, for a more substantial meal, transfer everything to a pot. Add your optional vegetables, such as large chunks of potato, carrot, and chopped Cheongyang peppers. Continue to simmer for another 10 to 15 minutes, or until the added vegetables are tender. (If the sauce seems too thick, add a little more of the reserved sauce or water to adjust the consistency.)
Step 12
Although the sauce looks dark and spicy, the actual taste is not overwhelmingly hot; it’s a delicious, savory spiciness that whets the appetite 🙂 ㅎㅎ Enjoy your tender and spicy braised oxtail for a delicious and nourishing summer meal, prepared without the heat!
