Servings
Font
Back
Pressure Cooker Braised Oxtail (Kkorijjim)
4.5 from 279 votes

Pressure Cooker Braised Oxtail (Kkorijjim)

Pressure Cooker Braised Oxtail (Kkorijjim) braises oxtail pieces with onion, carrot, and dried shiitake mushrooms in a seasoned soy-based broth featuring rice wine, grated pear, garlic, ginger, sugar, honey, and optional Korean plum extract. The result is deeply savory, tender meat with a slightly sweet and aromatic sauce, finished with scallions, sesame oil, and sesame seeds for garnish.

Servings: 4
Course: Main Course, Others

Ingredients

  • 3 to 4 pounds Oxtail
  • 1/2 onion cut into large chunks, medium
  • 1 to 2 carrot cut into large chunks
  • 3 to 4 dried shiitake mushrooms briefly soaked and quartered (omit if unavailable)
Braising liquid
  • 1/2 cup soy sauce
  • 1/2 cup rice wine or mirin or dry white wine
  • 1/2 Korean pear or 1 bosc pear or apple, also known as Asian pear; grated
  • 2 tablespoons garlic minced
  • 2 teaspoons ginger grated
  • 2 tablespoons sugar
  • 2 tablespoons honey adjust to taste, or more sugar
  • 2 to 3 tablespoons maesil cheong You can reduce sugar or honey by a teaspoon if using and don't want to increase sweetness, Korean plum extract; optional
  • black pepper to taste
Other additions and garnishes
  • 1 tablespoon sesame oil
  • 2 scallions roughly chopped (and some finely sliced for optional garnish)
  • sesame seeds optional

Instructions

    Cup of Yum
  1. 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.
  2. 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. (Alternatively, Place the oxtail in the Instant Pot, add 2 cups of water and cook for 3 minutes on the Manual setting. Quick release the steam, discard the cooking liquid, and rinse the oxtail pieces and the pot.)
  3. Mix together the braising liquid ingredients. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
  4. Add the vegetables.
  5. Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45 minutes (50 for extra tender meat). 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.
  6. 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. (See note.) At this point, you can reduce the sauce in the Instant Pot using the Saute function if desired. Return the oxtail to the pot, and stir in the scallion and the sesame oil. Serve with the optional garnish.

Notes

  • Remove excess fat using a fat separator or by chilling the sauce to solidify the fat before skimming.
  • Cool the sauce in the refrigerator or freezer for easier fat removal, then reheat before serving.