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KOREAN KKORI GOMTANG WITH OXTAIL, BEEF DUMPLINGS & MUNG BEANS

Serves
4-6
Prep
30mins
Cook
4hrs
DIFFICULTY
medium
Ingredients
  • 2kg Omugi oxtail, cut into 3cm pieces
  • ¼ cup vegetable oil
  • 1L chicken stock
  • 8 cloves garlic, crushed
  • 6cm piece ginger, cut into fine batons
  • 1 cup rice wine
  • 400g daikon radish, peeled and cut into wedges
  • 300g potatoes, peeled and cut into wedges
  • 2 long green chillies, sliced
  • 1 cup mung bean sprouts, blanched
  • 4 green shallots, sliced
  • beef dumplings, to serve
Method
  • Put the oxtail into a bowl and cover with cold water. Set aside for 2 hours, until the water is pale red, then rinse well. Pat dry. Fry in vegetable oil in a large heavy-based saucepan until browned, then set aside. Fry the garlic and ginger, then set aside separately.
  • Pour the wine into the saucepan and boil for 2 minutes. Return the oxtail, pour in the stock, then add water to cover, then simmer over low heat for 2½ hours, until almost tender. Skim the fat from time to time, and add water as needed.
  • Add the daikon, potatoes, garlic, and ginger, then simmer for a further half hour. Mix in the chillies, mung bean sprouts and shallots. Serve with beef dumplings.
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