Oxtail Kimchi Stew

food52.com

Mark Oberemk

subheading: Stew:

3 pounds oxtail

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

5 shallots, finely chopped

10 garlic cloves, finely chopped

¾ cup (225 grams) Korean chili paste/gochujang

2 teaspoons freshly ground black pepper

1 ½ teaspoons ground allspice

1 ½ teaspoons ground fennel

1 teaspoon ground sichuan peppercorn

½ teaspoon ground cumin

½ cup rice wine

1 cup dried cannellini beans

8 cups water

3 tablespoons fish sauce

1.6 pounds (730 grams) kimchi cabbage with juice, roughly chopped

subheading: Toppings:

Crusty loaf of bread

Dijon mustard

Shredded gruyere cheese

Finely chopped herbs like shiso leaves or Chinese chives

Chili flakes

Directions at food52.com

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