When the Hmong vendors are selling squash leaves at the farmer’s market, it’s time to make this Korean Soup. Here are Tehshik Yoon’s directions.
In a heavy-bottomed pot (something like a dutch oven), heat a mixture of vegetable oil plus a dash of sesame oil. Trim and season the oxtails and brown on all sides. Remove to a plate, then add whatever root vegetables or aromatics you want — garlic for sure, and I also sometimes use carrots, scallions, and some kind of dense potato like a yukon gold — and sautee lightly. Put the oxtails back into the pot and add enough water to just cover the meat.
As the water comes to a boil, dissolve one large spoonful each of the Korean miso and the hot chili paste in a little more water and add to the pot. Reduce heat to a simmer and cook until the meat becomes tender; it should take about two hours. Towards the end of the cooking process, about an hour before you’re ready to serve, add the greens to the top of the pot. Pumpkin green stems are fibrous and need a while to become tender.