Koreanstyle fondue

Koreanstyle fondue

This Korean-style fondue recipe comes from chef Minh Phat Tu, owner of Sae Low, Anémone and Mui Mui.

Ingredients

fondue
  • 1.5kg oxtail
  • 100g shitake mushrooms (halved)
  • 3 large King oyster mushrooms (cut into large cubes)
  • 2 onions (chopped)
  • 5 cloves garlic (chopped)
  • 2 small daikons
  • 6 melon radishes
  • 250 ml red wine
  • 500g kimchi
  • 1tbsp Korean chili powder
  • 2tbsp Gochujuan
  • 100 ml light soy sauce
  • 100 ml Mirin
  • Salt, pepper
  • Water
  • Vegetable oil

 

vegetables accompanying the fondue
  • 2 bunches green onions
  • 2 sucrine heads
  • 1 bunch Chinese broccoli
  • 1 Savoy cabbage

 

extra
  • Jasmine rice
  • Soy sauce
  • Spicy oil
  • Garlic

Preparation

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).

 

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.
Preparation
1 hour
Cooking
4 hours
Servings
4 to 6 portions
Category
Main dishes
Recipe by
Minh Phat Tu