[Narrator] Koreans love their beef.
And the best beef in Korea comes from the prized Hanu cattle.
Known for its magnificently marbled fat,
it's sweet and delicate flavor,
and for a tender texture that's perfectly suited for quick grilling....
Hanu beef is widely used by many of Seoul's top chefs.
Beyond barbecue and bulgogi, Koreans have a deep affection for their braised meat dishes.
Scented with wild Korean herbs and slathered in their own juices,
hearty cuts of beef and pork braised to perfection in slow roasting ovens.
Here, at Restaurant O’Neul in Seoul,
Chef Jung Sak Park shows us his technique for braising oxtails.
[Jia Choi speaking] So there's, of course, one tail from the cow, so....
As you can see it is cut.
And then it's been soaked in water for about six hours to take the blood out.
[speaking Korean]
So, you're gonna kind of blanche for about 50 minutes, so it's more like boiling.
[speaking Korean]
And then you throw the water out.
[speaking Korean]
And then you make a sauce.
Soy sauce, red pepper, garlic, leek, and ginger.....
[speaking Korean]
And boil for about one hour.
And then you're gonna get this seasoned — or flavored — soy sauce.
And then the partly cooked oxtail goes into the sauce....
....and put in a pressure cooker like this.
[speaking Korean]
So, in a pressure cooker, you cook for 40 minutes....
[speaking Korean]
....And then you take the oxtail out.
This is red pepper flake, pepper....
[speaking Korean]
And then you pour the sauce to the pan.....
And then again, you want to braise it.
So, you don't want a preseason at all — the oxtail — in advance.
Since, the sauce already has sodium, everything in it....
You braise on a high heat though, not on a low heat.
[Speaking Korean]
Chestnut. This is chestnut.
This is a pumpkin.
And then fresh [....].
[Speaking Korean]
He's saying that it goes very well with — of course — Korean traditional wine, but also with red wine.
So, you recommend to have with red wine.
[Speaking Korean]
Almost done.
A braised oxtail. And he used his own special sauce made with red pepper flake.
And he made a soy sauce, which is made here from scratch.
And added garlic, ginger, green onion....
Many, you know, different vegetables and herbs to play with his own soy sauce.
[Music playing]