Popular on Food52
Continue After Advertisement
4 Reviews
KingKray
December 24, 2023
This recipe was ridiculously good. Such a great palette reset from all the other traditional winter stews. I’ve done this recipe with oxtail and short rib…both work great. Using sliced croissant bread from Costco was also a winner.
arbeenyc
February 10, 2023
I made this yesterday. I used 1 3/4 lbs oxtail so I reduced the other ingredients accordingly (except for the beans). I used 1/2 cup of "mild" gochujuang instead of the 3/4 in the recipe. To my taste, and I like spicy food, the dish, while very flavorful, is simply too heavily spiced. If I make this again, I'll reduce the gochujuang by half and increase the kimchi or mix it with additional Savoy or Napa cabbage to add more body to the dish. It's far too liquid for a stew, more like an extremely spicy soup. (Also, I skipped the bread/cheese topping since there isn't room beneath my old broiler, which is at the bottom of my very old stove.)
louisw
January 26, 2023
I really enjoyed this recipe. The flavor combination is very unique, and the taste kept changing with each bite.
If I got some cabbage, it reminded me of a thick kimchi stew (kimchi jjigae). If I got some cheesy bread, it evoked memories of french onion soup. And maybe it was the cumin with the gochujang, but if I got some beef, then it reminded me very much of Texas red / chili con carne.
I would suggest a few modifications though. I think gochujang varies in heat and saltiness, so consider sauteing only a 1/2 cup initially and add the remaining 1/4 cup to taste right before the oven. Mine was very well-seasoned with the full 3/4 cup, so I had to leave out the fish sauce. It would have been way too salty with.
If you can't find oxtail or if it's too pricey, chuck or shoulder roast seems to be a fine substitute as well. You may need to adjust the cooking time. Mine with a shoulder roast was tender at two hours instead of three.
Thanks Mandy!
If I got some cabbage, it reminded me of a thick kimchi stew (kimchi jjigae). If I got some cheesy bread, it evoked memories of french onion soup. And maybe it was the cumin with the gochujang, but if I got some beef, then it reminded me very much of Texas red / chili con carne.
I would suggest a few modifications though. I think gochujang varies in heat and saltiness, so consider sauteing only a 1/2 cup initially and add the remaining 1/4 cup to taste right before the oven. Mine was very well-seasoned with the full 3/4 cup, so I had to leave out the fish sauce. It would have been way too salty with.
If you can't find oxtail or if it's too pricey, chuck or shoulder roast seems to be a fine substitute as well. You may need to adjust the cooking time. Mine with a shoulder roast was tender at two hours instead of three.
Thanks Mandy!
ichabod
February 6, 2023
I would think that short-ribs would work, too. Oxtails are rare in my part of town.
See what other Food52ers are saying.