Skip to main content

Make This Braised Kimchi And Kalbi Oxtail Developed By UNI Chefs Ken Oringer and Tony Messina

It’s not often that you see geoduck and huckleberry on a menu in Boston. Pair the Pacific Northwest ingredients with potato and a Peruvian cheese sauce called huancaina, and your impulse to raise an eyebrow would be understandable. Yet there’s a kind of magic to this combination—like gooey duck and huancaina were a match made in heaven, just waiting to find each other. That’s the kind of creativity you’ll find throughout the menu at newly-opened UNI.

Run by James Beard Award-winning Chef Ken Oringer and chef-partner Tony Messina, UNI—which was once a concept sashimi bar housed within Oringer’s French-with-an-Asian-bent flagship restaurant Clio—recently reopened as a “large sushi bar meets Izakaya” in the space formerly occupied by Clio.

Recommended Videos

The menu (which Messina describes as “sexy”) includes both traditional and experimental fare: sashimi, maki, and nigiri feature heavily of course—though never in the way you’d expect. You’ll also find appetizers like banana blossom salad with pig head and fermented chile, and hot mains—like duck carnitas—with flavor combinations inspired by both Oringer’s and Messina’s travels.

Oringer and Messina took some time to talk to The Manual about UNI, their approach to food and flavor, and their advice for home cooks. They even gave us a recipe for, hands down, one of the best dishes you will ever cook in your kitchen: braised kimchi and kalbi oxtail with Korean rice cakes.

Oringer says he closed Clio to focus on UNI because he sees dining out evolving into a more casual affair. All his other restaurants are more casual and higher energy, and he wanted to follow that instinct. “I’m not into sitting for three or more hours, and the way I’m eating is the way I want to approach food.”

Both he and Messina say they like to avoid the obvious. Food, Oringer and Messina believe, should be interesting and enjoyable. Of the UNI menu, Oringer says, “[Messina] and I like to play around. All these flavors have their own character, but we like to ask: what could really make this shine?”

Oringer, who has been receiving accolades for his Asian-inspired fare for decades now, says that while cooking is largely intuitive and based upon understanding the basics, he tries to find new and interesting flavor combinations by asking himself what is traditionally served and why that works. “Take lobster poached in butter, for instance. Why is it popular? What makes it good? There’s the combination of fattiness and salinity, so you can try to find that with different ingredients. What is the butter doing, and what can replace that?”

And it seems that Messina echoes the sentiment that you need to know the rules before you break them. His advice for home cooks? “Know the basics. You can’t build creativity without this. You can’t really break rules until you figure out why flavors work.”

He says that home cooks should look to cook books to both build their basic knowledge and expand their horizons. “When I’m looking for new ideas, I pick up a book and just flip through it. You learn cultural ideals through these books, so if you can’t travel, it’s a great way to start understanding different flavors.”

Both Oringer and Messina stress wandering around your local Asian market to get started with culinary experimentation. “Go to the condiment aisle,” Oringer says, “and pick something that piques your interest but doesn’t intimidate you. Taste as you go.”

And what better way to explore than to make this braised oxtail? You won’t find a dish more playful (and easier to prepare) than the braised oxtail with kalbi, Korean rice cake, kimchi, and kimchi butter. It’s a dish that riffs on east-meets-west with eastern flavors and western cooking methods. Braising makes the oxtail fall-off-the-bone tender, and the combination of red wine and kalbi gives the meat a rich, sweet, almost chocolatey taste. Balanced by the lightness of the tteok and the salty-sour flavor and bubbly fermentation effect of the kimchi, this dish will satisfy you without making you feel sluggish.

Messina calls this oxtail and rice cake recipe a flavor bomb. “It goes against everything I’m used to, and it’s amazing.”

So let’s get cooking.

The Best Damn Braised Oxtail You’ll Ever Taste

oxtail

This recipe will make enough to comfortably feed four people (and possibly have leftovers). If you’re planning on making this for a date, just halve the ingredients. That being said, we kept the kimchi butter portions as-is for the halved recipe, because it’s great the morning after on wheat toast with mashed avocado and a fried egg. Pictures featured are from the halved recipe.

Ingredients:
Braised oxtail
Kalbi
Gremolata
Kimchi
Kimchi butter
Korean rice cake, soaked in water for 2 hours (if previously frozen)

Note: Messina says pre-made rice cakes are fine. He prefers Choripdong rice cakes, which you can find at any H-Mart.

veg prep
Image used with permission by copyright holder

Method:

For the braised oxtail:

3 lbs beef oxtail
2 quarts chicken stock
2 quarts dashi (Japanese stock)
3 tablespoons soy
½ bottle red wine
2 carrots, cut in large chunks
2 celery stalks, cut into large chunks
1 white onion, cut into large chunks
1 stalk lemongrass, cut into ½ inch pieces
1 Thai chile, halved
1 head garlic, halved
1 knob ginger, cut into large chunks
canola oil
salt

veggie_sautee
Image used with permission by copyright holder

Sear the oxtail in a heavy-bottomed pot with canola oil and a little bit of salt. Once browned, remove from pan and add carrots, celery, onion, lemongrass, chile, and ginger. Don’t panic if they start getting brown and sticking a little bit. Those brown bits will bring a ton of flavor to the dish.

When caramelized, add red wine to deglaze. Scrape the brown bits so they can mix with the wine. (In the meantime, preheat the oven to 300 degrees.)

Add soy, garlic, chicken stock, and dashi. Bring to a boil. Add oxtail back to pot.

Place parchment paper and foil over the pot and place it in a 300 degree oven for 2½ to 3 hours, or until the meat is fork tender. After removing from the oven, slightly cool the oxtail and strain the braising liquid for later use. Shred the meat from the bone.

braised oxtail shredded with fork
Image used with permission by copyright holder

For the kalbi:

Equal parts:
Ketchup
Coca-Cola
Sugar
Soy
Brown sugar
1 tablespoon sesame oil

Mix all ingredients together. Note: We combined a quarter cup each of the ketchup, coke, sugar, soy, and brown sugar, because kalbi is is a great marinade, and we wanted leftovers for future recipes. Remember: you don’t have to use all of it.

oxtail with kimchi
Image used with permission by copyright holder

For the kimchi butter:

In a food processor, puree equal amounts of kimchi and softened butter. Note: We combined a stick of butter and ½ cup of kimchi, because you can never have too much kimchi butter.

For the gremolata:

Finely chop equal parts:
Parsley, garlic, and orange zest.  Note: we chopped about an ⅛ cup each of the ingredients.

ricecake_added
Image used with permission by copyright holder

Process:  

In a sauté pan, heat up the oxtail meat with enough of the braising liquid to cover the bottom of the pan. Add an equal amount of kimchi to the meat and enough kalbi to glaze the meat. Slowly reduce over medium heat. When the meat is nearly warmed through, place the rice cakes in boiling water. When softened, add the rice cakes to the pan with 2 tablespoons of kimchi butter. (Note: it takes about five minutes for the rice cakes to soften, but make sure you watch closely. Few things are worse than a mushy rice cake.)

Toss until everything is incorporated and glazed.

Place the rice cake and oxtail in a serving bowl. Sprinkle with gremolata. Enjoy. Try not to cry over how flavorful the dish is.

braised oxtail with kimchi and kalbi
Image used with permission by copyright holder
Lisa Dunn
Former Digital Trends Contributor
Lisa Dunn is a writer with a background in investigative journalism and a love of tailored suits. Born and raised in New…
How to mix a mini mezcal Cosmo straight out of the ’90s
A 90s cocktail icon given the agave spirits treatment
Mezcal Union Cosmopolitan.

Labor Day Weekend may be over but the calendar still says summer for another few weeks. Make the most of it with a refreshing drink, whether that's a non-alcoholic beer after a long hike or trying your hand at a frozen cocktail recipe at home. Whatever you're in the mood for, we've likely got it here at The Manual.

Mini cocktails are enjoying the moment, the product of folks wanting to moderate a bit (or just have more smaller drinks). We're seeing them in bars across the land, from Los Angeles to New York City. And we just got a great recipe from an agave spirits brand we like. Best, the drink plays the nostalgia game and throws some love at the 90s.

Read more
Nitro cold brew trend grows as specialty coffee takes center stage
Where the nitro cold brew market is headed
Dunkin nitro cold brew

A new Nitrogenated Coffee Market Intelligence Study published by Grand View Research has estimated that the global nitrogenated coffee market is expected to reach USD 144.5 million by 2030, growing at a CAGR of 24.4% from 2024 to 2030. The rising interest in nitro cold brew is thought to be driven by the demand of health-conscious consumers who prefer nitro cold brew for its lower sugar and calorie content compared to traditional coffee beverages. In addition, the report suggests that nitro cold brew complements the growing demand for lactose-free and non-dairy alternatives in the coffee industry, offering a drink that has a natural sweetness without any dairy.

The report also highlighted major companies playing a role in the nitrogenated coffee market, which included: Starbucks Corporation, International Coffee & Tea, LLC, McDonald’s, Blackeye Roasting Co., and more. The North American nitrogenated coffee market secured the dominant share with 79.4% in 2023, owing to the well-established coffee culture, with the European market at 11.4% of the global revenue share in 2023. The study found that the smooth, creamy, and less-bitter taste profile of nitro cold brew has appealed to a wide range of coffee drinkers, particularly younger demographics and millennials who seek a sensory experience from drinking coffee.

Read more
This new kit pairs gourmet hot dogs with craft cocktails — and delivers to your door
Your backyard party is about to be better
Franks & Dranks.

Does your grilling game need an assist? Perhaps you need a good pairing by way of a barbecue-friendly wine. Perhaps you need the latest drop from Franks & Dranks.

The company is delivering gourmet tasting kits right to your front door. Think elevated hot dogs paired up with craft cocktails. It's great for a weekend party or an unwind with your coworkers or neighbors.

Read more