Braised Oxtails With Kimchi Fried Rice And Greens

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Washington Post


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3 pounds oxtails (about 6 large pieces)

Kosher salt

Freshly ground black pepper

3 tablespoons canola oil

1 1/2-inch piece peeled ginger root, minced (1 tablespoon)

2 medium cloves garlic, crushed

2 tablespoons Korean red chili paste, such as Wang brand

2 bunches scallions, white and light-green parts, cut into 1-inch pieces

2 tablespoons low-sodium soy sauce

2 tablespoons rice wine, such as Kikkoman brand

2 tablespoons sugar

4 cups low-sodium chicken broth

1 tablespoon white sesame seeds, toasted then finely ground, for garnish

1 tablespoon canola oil

3 large eggs, lightly beaten

4 cups cooked jasmine rice (preferably day-old; may substitute basmati)

1 cup store-bought kimchi (such as the Napa cabbage variety sold in plastic bags in Asian supermarkets)

1 teaspoon salt, or more to taste

1 teaspoon low-sodium soy sauce

1 pound Chinese mustard greens (may substitute broccoli rabe)

1 tablespoon vegetable oil

2 to 3 medium cloves garlic, minced (1 tablespoon)

2 teaspoons sake (optional)

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