Oxtail Soup (Kkori Gomtang)
This Instant Pot version is a mix between Korean and Hawaiian oxtail soup and is a breakfast staple in our house. It's a crowd pleaser and super simple to make. Leftovers keep very well in the fridge or freezer.
Cooking Method
Instant Pot
Time
🕒🕒🕒
Recipe
Ingredients (5-6 Servings)
2.5-3 LBS OXTAIL
2 IN. KNOB OF GINGER, SLICED
1.5 LB KOREAN RADISH, PEELED
3 GARLIC CLOVES, CRUSHED
8 CUPS OF WATER
Instructions
Soak the oxtail in cold water for an hour, changing the water halfway through. Drain and rinse.
Remove the fat around the oxtail if desired (I like to keep it). Cover the oxtail in a pot with water and bring to a boil for 5-10 minutes. Then drain and rinse the meat.
Put cleaned oxtail into an instant pot along with water, ginger, garlic, and radish. Pressure cook on high for 1 hour allowing pressure to naturally release for at least 20 minutes before opening.
Separate the oxtail in a sealable container. Strain the broth into a separate container and let it sit in the refrigerator overnight.
Remove the layer of fat on top prior to serving if desired (I like to keep some of this too).
Top with a lot of chopped green onions, salt for flavor and enjoy with rice and kimchi.
