Processing time: 3 hours Servings: 4 people Resources – 1 kg of ox tail – Onions, carrots, celery, garlic – Madeira wine, wine – Beef broth – Spices: Cooking oil, ketchup, bay leaf, musk, juniper, cloves, pepper, cornstarch, salt Processing Step 1: – Chop the onion – Peel and cut carrots – Chop the celery – Minced garlic and thyme Step 2: – Arrange the oxtails in layers, season with salt and pepper and marinate for 4-5 minutes – Heat 3 tablespoons of oil in a large pot – When the oil is hot, saute onion, carrot, celery and minced garlic for about 10 minutes – Add ketchup and stir for about 30 seconds – Add Madeira, wine and continue cooking on the stove – Put the marinated oxtail in the pot, then add beef broth and water – Stew the oxtail with the ingredients for about 2.5 hours, occasionally skimming the surface Step 3: – Wrap thyme, bay leaves, juniper and cloves with a piece of cheesecloth, then add to the pot of broth, cook for another 30 minutes – Remove the oxtail from the pot and let it cool a bit, using your hands or fork to separate the meat from the bones – Add cornstarch to the pot to thicken the broth and enjoy

The above move made many Koreans angry. They think that the land of ginseng is the home of this chicken dish, Korea Times reporting. According to the Korea Rural Development Bureau, the people of this country have been cooking chicken with ginseng stew since at least the Joseon period. This dish is favored by wealthy Koreans and became popular with the popular class after the 60s. Chicken ginseng stew is the next dish in the Korean-Chinese internet copyright controversy. Photo: Getty. Sungshin Women’s University professor Seo Kyung-duk said he sent a complaint email to Baidu, asking for information to be modified about the dish. According to Professor Seo, China does not even use the HS (Harmonized System – the code to classify the goods according to the list of import and export goods) or the international name for the ginseng stewed chicken, while Korea uses the 1602.32 range. 1010. This is not the first time that netizens of the two countries have argued over copyrights of famous dishes. In early December 2020, the sheet Global Times China’s pickles reported that its sour food was ISO certified and said that ISO “is the international standard for kimchi manufacturing that China leads”. Kimchi, rice cakes used to be a controversial dish about copyright between the two countries. Photo: Getty. In China, this dish is called Pao cai, made from cabbage, mustard stalk, long beans, chili, carrot and ginger. According to the The Guardian The fact that the newspaper mentioned the word “kimchi” made Koreans think that China was trying to make kimchi its own. Last January, the controversy continued with the advertisement of Professor Seo Kyoung-duk posted on the page. New York Times. Accordingly, he gave many evidences and arguments to prove that kimchi originated in Korea to oppose China. By February, Korean-Chinese netizens continued to give evidence proving that the rice cake came from their country. Specifically, Chinese rice cake called niangao, is made from crushed rice and has toughness and toughness. In Korea, tteokbokki, literally translated as “fried rice cake” is a popular Korean street food made from small garaetteok. Garaetteok is a type of rice cake that is long, cylindrical, and usually much chewier than the Chinese version.