Preparation

For the Koreanstyle fondue

1. In a large cast-iron pot, sear oxtails on all sides with salt and pepper. Set aside.
2. Sweat onions with garlic.
3. Add oyster mushrooms and shitake mushrooms, until browned.
4. Deglaze with red wine.
5. Add oxtails.
6. Add daikon and radish.
7. Moisten to the brim.
8. Add kimchi, Gochujuan, soy sauce and Mirin and bring to the boil.
9. Cover and cook over low heat for 3 to 4 hours (until meat falls off the bone).

For the vegetables accompanying the fondue

1. Remove leaves from sucrines and cabbage for serving, and cut Chinese broccoli into chunks.
2. Serve with green onions cut into 2cm sticks, rice and sauce on the side.