Korean Gochujang Beef Empanadas

Ingredients

Beef Oxtails:

• 2 packages Rumba Meats® Beef Oxtails
• ½ yellow onion
• 2 garlic cloves
• 1 bay leaf

Gochujang Oxtail Filling:

• 4 to 6 tablespoons gochujang red chili paste*
• 3 tablespoons ketchup
• 1 tablespoon soy sauce,
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• ¼ cup finely diced orange and red bell pepper
• 2 tablespoons finely chopped green onion

Sesame Soy Dipping Sauce:

• ¼ cup soy sauce
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon gochujang red chili paste
• 1 teaspoon finely minced ginger
• 1 tablespoon fine chopped green onions
• 1 teaspoon toasted sesame seeds

Empanadas:

• 12 (5-inch) prepared flour empanada discs for frying, thawed
• Vegetable oil, as needed

Instructions

1. Combine beef oxtails, onion, garlic, and bay leaf in a slow cooker. Add water to cover oxtails. Cover and slow cook on low heat for 8 hours, until beef oxtails are tender and reach an internal temperature of 160ºF.
2. Using tongs, remove oxtails from stock, and cool. Shred the meat from the bones and reserve. Save stock and bones for another recipe, if desired.
3. For gochujang oxtail filling: In a bowl, mix gochujang chili paste, ketchup, soy sauce, honey, and rice vinegar. Heat oil in a skillet over medium-high heat. Add garlic and bell peppers and cook for 2 minutes, stirring constantly. Reduce heat to low, stir in gochujang mixture and cook for 1 minute, stirring constantly. Remove from heat, add shredded oxtail, and green onions and stir until blended. Reserve.
4. For sesame soy dipping sauce: In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, gochujang chili paste, and ginger. When ready to serve, garnish dipping sauce with green onions and sesame seeds.
5. For empanadas: Working on a lightly floured surface, place about 2 to 3 tablespoons filling in the center of each empanada disc, brush outer edges lightly with water, and fold the dough over the fillings forming a half-moon shape. Crimp edges firmly with a fork to seal empanada. Repeat with remaining empanadas.
6. Fill a deep heavy pot with oil to a depth of about 2 inches and heat to 350ºF. Working in batches, add empanadas to the hot oil, and fry for 2 to 3 minutes on each side or until golden brown. Using a slotted spoon, transfer to paper towel-lined plate. Repeat with remaining empanadas.
7. For air fryer preparation: Spray air fryer basket with cooking spray and preheat to 350ºF. Working in batches, add a single layer of empanadas to basket and air fry for 8 minutes or until golden brown.
8. Serve empanadas with sesame soy dipping sauce. Delicious paired with Korean cucumber salad, if desired.