Korean oxtails and kim chee?

Question

when I went to the casino in Atlantic City there used to be a korean restaurant that made oxtails and I also love the Kim Chee does anyone know how to make it?

Answer 1

OXTAILS IN RED WINE SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Vegetables oil
4 To 4 1/2 pounds oxtails
4 Celery stalks, chopped
2 Carrots, chopped
2 Leeks, chopped (white and
-pale green parts only)
1 Onion chopped
6 Garlic cloves, chopped
1 750-ml bottle dry red wine
12 Sprigs fresh thyme
12 Sprigs fresh parsley
8 Whole cloves
4 Bay leaves
5 c Chicken stock or canned
-low-salt broth
2 tb All purpose flour

Heat oil in heavy large Dutch oven over high heat.
Season oxtails with salt and pepper. Add to Dutch oven
and cook until brown on all sides, about 12 minutes.
Transfer oxtails to platter. Add celery, carrots,
leeks, onion and garlic to pot and sauté until golden
brown, about 8 minutes. Arrange oxtails over
vegetables. Add wine, thyme, parsley, cloves and bay
leaves. Boil until liquid is reduced by half, about 15
minutes. Add stock. Bring to boil. Reduce heat. Cover
Dutch oven tightly and simmer until meat is very
tender, about 1 1/2 hours.

Remove oxtails from cooking liquid. Tent with foil to
keep warm. Strain cooking liquid. Skim fat from
surface and reserve. Transfer 2 tablespoons skimmed
fat to heavy medium saucepan over medium heat. Add
flour and stir until mixture browns, about
10 minutes. Whisk in cooking liquid. Simmer
until sauce thickens enough to coat back of spoon and
is reduced to 2 cups, stirring frequently, about 45
minutes. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Return oxtails to sauce, cover
and refrigerate.)

Rewarm oxtails in sauce over low heat. Transfer to
large bowl and serve.

Bon Appetit October 1995 Source: Hilaire; London,
England



KIM CHEE

4 napa cabbage, cut into 1/8 inch slices
2 3/4 cups kosher salt
3/4 cup hot chili paste
6 tablespoons dried shrimp
1/2 cup fish sauce (nuoc mam)
1 quart water
1/2 cup kosher salt
1/2 cup sugar
32 garlic cloves, sliced thin
2 cups fresh ginger, sliced
8 carrots
4 daikon radishes, juilienned
4 red bell peppers, cut in half and julienned
12 korean green peppers, stemmed, seeded and cut thin
4 bunches scallions, chopped into 1/4 inch pieces
16 limes, juice of



Salt and Napa cabbage for two days in the fridge.
It will be seriously wilted.
Rinse it well and squeeze out the excess water.
Set aside until later.
When the cabbage has finished curing in the salt, prepare the"pickling solution".
In a saucepan, put the water, salt, sugar, ginger and garlic, and bring this to a quick boil.
In the food processor, make a puree of the chili paste, dried shrimp and fish sauce, and add this to the solution.
Turn down the heat and allow this to simmer for 20 minutes.
In the meantime, prepare the rest of the vegetables, mix them evenly with the wilted cabbage, and pack them into a large plastic bucket or one gallon glass jar.
Add the lime juice and then pour the hot solution over the vegetables.
Allow to cool before covering.
The kim chee will keep indefinitely in the refrigerator.
Although this recipe makes a big batch, you can cut it down by as much as you like.

Answer 2

i'm no longer Korean yet i admire in simple terms approximately each type of Kim Chee. somewhat the Turnip vegetables with the little infant Turnips. I grew up eating the stuff, Dad became a occupation Marine and gained a flavor for it.

Answer 3

kim chee
love the stuff
i thought it was sour pickles
if you live in california
i can tell you!

Answer 4

kim chee love that stuff