Rush Hour Oxtail Noodles using Naengmyeon
Two weeks ago, I stopped by my favourite Korean mart to browse for noodles.
I was trying my darn hardest to decide between buying jjolmyeon and naengmyeon. So I lifted the naengmyeon packet and asked the cashier what I can make with it. She answered...
Then she turned her attention back to the counter.
My husband taught me from when we first started dating.. if you can't decide, just buy both. I carry these pearls of wisdom til today. So yes, I bought both jjolmyeon and naengmyeon along with a couple of Korean instant noodles and bokbunjajoo. But, we're not discussing those today, are we...
I can't shake the compulsion to create a bomb ass oxtail noodles and I have not been able to share - not for the lack of trying. It just.. isn't satisfactory yet!
But then today, aaaaah the heavens parted and Zeus smiles upon me.. my experiment yielded fruits... Eureka!
If you first don't succeed, try and try again (because you may have an obsessive behaviour)
Recipe for 2 pax
White Onion - 1
Shallots - 2
Ginger - 1 (palm size)
Lemongrass - 1 stalk
Garlic - 1
Soy Sauce - 2 tbsp
Dark Soy Sauce - 1 tbsp
Vegetarian Oyster Sauce - 1 tsp
Chinese Rice Wine - 2 tbsp
Spring Onion - 2 stalks
Dried Chillies - 4 pieces
Radish/Daikon - 1/2
Oxtail - 3-4 pieces
This recipe is so easy to make. Just requires a little stir fry, blanching noodles and managing the pressure cooker.
Heat oil and put ginger, lemongrass and onions.
The shallots and garlic pieces are smaller in size, so they take less time to brown. They go in as the white onion is turning translucent.
Add water and watch the aromatics sizzle. It's so satisfying to hear the fiery hiss.
Add soy sauce, vegetarian oyster sauce and dark soy sauce into the mix followed by fresh mushrooms.
The pace is truly picking up here. All eyes on the road and no looking at Internet memes.
Taste the sauce mix and add salt. My gauge is that it should be a little too salty, and that is perfect because it will soon be diluted with lots of water.
Pour some Chinese Rice Wine to the mix.
You can really hear the pot sizzling with activity here. Quickly place the blanched oxtail and turn up the heat. The contents need to reach boiling point as soon as possible.
Daikon is very important because the pungency balances the dish, just like how asafoetida balances lemon rice
Add water until it covers the tip of the meat.
Close the lid and set the highest compression with high heat for 15 minutes.
Then, turn down the heat to low for another 25-30 minutes.
This was my first try ala Galbi tang style. Tastes good, but not quite the richness I was looking for.
Here's my final Rush Hour Oxtail Noodles!
I blanched some carrots separately for more veggies. This is such a delicious, rich broth that is beautifully absorbed by the bouncy naengmyeon.
If you love glass noodles recipes, Japchae or any bouncy noodles like me, you would love this.
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