Ingredients:
Stew
3 poundsoxtail
2 tablespoonsvegetable oil
1 tablespoontoasted sesame oil
5 shallots, finely chopped
10 garlic cloves, finely chopped
3/4 cup(225 grams) Korean chili paste/gochujang
2 teaspoonsfreshly ground black pepper
1 1/2 teaspoonsground allspice
1 1/2 teaspoonsground fennel
1 teaspoonground sichuan peppercorn
1/2 teaspoonground cumin
1/2 cuprice wine
1 cupdried cannellini beans
8 cupswater
3 tablespoonsfish sauce
1.6 pounds(730 grams) kimchi cabbage with juice, roughly chopped
Toppings
Crusty loaf of bread
Dijon mustard
Shredded gruyere cheese
Finely chopped herbs like shiso leaves or Chinese chives
Chili flakes
Directions:
In a large dutch oven (or pressure cooker works great also), heat vegetable and sesame oil over high heat. Add the oxtail without overcrowding and let the first side brown really nicely, about 2~4 minutes, before turning and let the second side properly brown as well, another few minutes. Do them in two batches if need be. Return all the oxtail back into the pot, then add the shallots and garlic, and cook until fragrant, about a minute, before adding the gochujang, black pepper, allspice, fennel, sichuan peppercorn and cumin. Stir and sizzle for another minute, just letting the fragrance of gochujang and spices release. Deglaze the pot with rice wine and let cook for another minute, before adding the water, fish sauce and dry beans.
Put the lid on and let cook in a preheated oven at 300°F/150°C, for 3 hours. Or if you’re using a pressure cooker, about 1~1:30 hour. You can also keep it at a simmer over stove top, but be sure to stir it once every 30 min or so. I would encourage you to proceed to this point a day or two ahead of time. Stews only get better overnight.
About 30 min before serving, preheat the broiler on high. Add the chopped kimchi and its juices to the stew (I find most supermarket kimchi not tangy enough and would usually add a tsp of white vinegar to it, but it’s up to you). Cook for 20 minutes until the kimchi has softened but not mushy. Meanwhile, slice the bread into 3/4″ slices and toast in a toaster until lightly browned.
Ladle the stew into individual serving bowls and cover it with toasty bread slices, then cover the bread completely with shredded cheese. Sprinkle some chopped shiso leaves or Chinese chives on top and extra chili flakes if you’d like. Place the bowls a few inches under the broiler and bake until the cheese melts and starts to brown slightly. Serve immediately.