I have a new favorite kitchen appliance! Thanks to many of you who have asked for pressure cooker (or Instant Pot) recipes, I finally bought an Instant Pot, and I’m very pleased with it! The Instant Pot is a multi-function gadget that pressure-cooks, slow-cooks, steams, etc. To start out, I made this braised oxtail (kkorijjim or ggorijjim, 꼬리찜) using its pressure cooking function. Amazing!
Oxtail is a tough cut of meat that usually takes hours to bring out its tenderness, but it only takes 45 minutes in the pressure cooker. Stovetop pressure cookers may take less cooking time.
In Korea, oxtails are common but very expensive. They are typically braised (kkorijjim) or made into soup (kkori gomtang, 꼬리곰탕), both of which are extremely popular as nourishing dishes. Lucky for us, oxtails are relatively affordable around here. Look for a package with larger pieces.
For those of you who’re not familiar with oxtail, it is the tail of a cow which is bony, fatty, and highly rich in connective tissues and collagen. Slow or pressure cooking breaks down the collagen into a rich, flavorful gelatin, making the dish incredibly delicious and satisfying!
As I mentioned in my slow cooker galbijjim recipe, the Korean traditional braising technique does not involve initial searing of the meat. However, since I’m using one of the latest technology kitchen gadgets, that has the “Sauté” function, I decided to try it and sear the meat. You can skip this step if you want.
The braising liquid is similar to the one used for galbijjim (braised short ribs). As a sweetener, I like to use honey (or a combination of honey and sugar) for a richer flavor. Here, I also used a little bit of Korean green plum syrup (maesilcheong), which is a staple in modern Korean cooking as a sugar substitute. It gives the dish slightly acidic, fruity sweetness which rounds up the flavors nicely. Pineapple juice can be a good substitute, or simply use sugar and/or honey.
- 3 to 4 pounds oxtail
- 1/2 medium onion cut into large chunks
- 1 to 2 carrots cut into large chunks
- 3 to 4 dried shiitake mushrooms briefly soaked and quartered (omit if unavailable)
- 1/2 cup soy sauce
- 1/2 cup rice wine or mirin or dry white wine
- 1/2 medium Korean/Asian pear or 1 bosc pear or apple, grated
- 2 tablespoons minced garlic
- 1 inch ginger grated (about 1 teaspoon)
- 3 tablespoons honey or sugar
- 3 tablespoons maesil cheong or 1 more tablespoon honey or sugar
- pepper to taste
- 1 tablespoon sesame oil
- 2 scallions roughly chopped (and some finely sliced for optional garnish)
- sesame seeds - optional
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Trim off excess fat. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Drain well, and pat dry with paper towels.
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Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the oxtail pieces in two batches, browning all sides. You can sear the meat in a separate pan or skip this step if you want.
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Mix together the braising liquid ingredients. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
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Add the vegetables.
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Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45 minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.
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Stir in the scallion and the sesame oil. Remove the meat and vegetables from the pressure cooker. Strain the cooking liquid into a bowl to skim off the fat. I use a fat separator. Pour the sauce over the ribs to serve. You can also cool it in the fridge or freezer until the fat solidifies to spoon off, and then reheat the sauce. Garnish with the optional scallions and sesame seeds.
You may also like:
Slow Cooker Galbijjim (Korean Braised Short Ribs)
Sataejjim (Slow Cooker Korean Braised Beef Shank)
Instant Pot Spicy Galbijjim (Korean Braised Short Ribs)
Instant Pot Kimchi Jjigae (Stew)
Dakdoritang (Korean Spicy Chicken Stew)
Slow Cooker Dakjjim (Korean Braised Chicken)
Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)
Pressure Cooker Dakbokkeumtang (Korean Spicy Chicken Stew)
That looks so nice!
I have been reading a lot (positive things) about the Instant Pot and am quite tempted. It’s just the thought of having another machine in the kitchen that is putting me off… I don’t want it to end up deep in the cupboard together with the other kitchen gadgets…
I know it has a lot of different functions but I just have to be selective with my kitchen space!
I know what you mean, but it’s worth it!
I got one for my birthday, and was able to get rid of my digital rice cooker and pressure cooker! 2 for 1!
Can you make some instant pot recipes with chicken?!
Yes I will. Stay tuned!
I’m so happy you bought an Instant Pot! I just bought one too! I love Korean food and love your recipes. Now I have more yummy food to cook at half the time! Waiting for you to convert more recipes.
Thank you, Serene! Yes I hope to develop more pressure cooker recipes soon. Stay tuned!
Timely that you just posted this – I was in the store yesterday and saw oxtail, so I did a quick search for an instant pot oxtail recipe. I just finished eating it. It’s delicious. Next time I think I’ll cook it longer because the tissue wasn’t as broken down as I’d like (maybe 60 min instead of 45 next time). Great recipe and a good excuse to get me over to the HMart for a couple of supplies.
Awesome! I’m so happy to hear it turned out well for you. Thanks for letting me know.
So glad i found this recipe. First time making oxtails. Simple , easy to make and delicious!!!!! Thank you for sharing this recipe 🙂
That’s great to hear! Thanks for letting me know.
how many quarts is the insta pot you are using?
6 quarts! Hope you try this recipe soon.
I prefer my Fago stovetop pressure cooker as it has a higher psi, thus it cooks faster
This recipe looks so amazing!! I don’t own an Instant Pot however 🙁 so if I wanted to make this recipe, how long would you recommend in a slow cooker?
Wow, it is very nice, I don’t have a pressure cooker, but I am going to buy one. It is said that the pressure cooker is also good for cooking soup. By the way, can I use pork instead of oxtail.
Yes you can, but it will be a different dish. Enjoy!
I don’t have a pressure cooker, but want to make this so bad! Can I use a crock pot instead? If so, what would be the heat setting and cook time?
If you use a slow cooker, you can cook for about 3 to 4 hours on high or 6 to 8 hours on low. Refer to my slow cooker recipe for beef short ribs. Hope it turns are well for you!
Thank you–I’m going to try it this weekend!
This was amazing. It really blew us away! Thanks for the recipe. It’ll definitely become a regular dish in our house.
An outstanding dish, but mine took about 75 min to get the oxtails “fall off the bone” tender.
Wow that’s very long! Was that in an Instant Pot?
It was delicious. Thank you for sharing.
Great! Thanks for letting me know.
Can you make this several hours before eating and just heat up before serving?
Definitely!
better to boil the ox tails once before braising to get the fat out, otherwise you will end up with broth that’s too oily
Made for my parents. They are not usually easily impressed but genuinely loved the dish!
Like many people I was a bit skeptical about the Insatant Pot and its hype. Now that I have made dishes that I would have never made otherwise, I truly enjoy cooking with it.
Awesome! Very happy to hear that. I was a skeptic also, but loving it!
I just finished making this and this.. Is.. Freaking.. Amazing!! Thank you thank you! Just did it for my husband and myself (and kiddo) but can’t wait to do it for a dinner party! Definitely a winner!
Awesome! So happy to hear that. It will be great for a dinner party. Happy cooking!
I can’t see where the dried shiitake mushrooms go in the recipe?
Step 4 – Add the vegetables.
Do you think this would pair nicely with other fatty meats (Like pork ribs, lamb shanks or even beef shins?) Or does it need oxtails to stay juicy? I don’t this would work with tougher cuts of meat… But I wonder if the intense lamb might taste good with a lighter fruit/ soy sauce. And Beef shins (the legs) are always on sale at my butchers