Sorry, no pics - having heard the virtues of Korean cuisine and lacking nearby restaurants, I took it upon myself to make som Kalbi and Sokkori Jchim (oxtail stew). I had to improvise with the kalbi, since I couldn't find the proper cut - I had to use standard short ribs, and I butterflied the meat to make a thin steak of meat attached to the rib bone. The oxtail stunk up my kitchen, but was pretty good given the lack of ingredients and it being my first time trying oxtail. I don't think I'd make this again, since oxtails are A.) the same price as good steaks, and B.) I could only find them in supermarkets surrounding ethnic area (aka the ghetto).
The kalbi came out pretty damn good, but the surprising thing I liked the most was the kimchee I got from the Asian market - that shit is awesome. I like how the spicy/slightly sour combination cuts through the heavy flavor of the beef. I've still got a big jar of kimchee - what else can I do with it, other than eat it out of the jar?
shibby, i started the mushrooms out in the broth and when they were cooked i added the tofu which i broke up with a fork and let that simmer for about 20 min then i added the chili paste and cranked it up until it boiled and then served right away.