Instant Pot Korean Oxtail Soup Recipe
Korean oxtail soup is a delicious and hearty meal that is great to serve both as a main course or as a side dish. This soup is made with oxtails, which are the upper part of the cow’s tail, and can be found in most supermarkets or Asian grocery stores. In this recipe, we will be cooking the oxtails in an Instant Pot, which makes it much easier and quicker than using a stovetop. The oxtail is cooked in a flavorful broth with vegetables and spices for a delicious and comforting soup.
Description
This Instant Pot Korean Oxtail Soup is a comforting and flavorful soup that will make your taste buds sing with joy. The oxtails are cooked in a flavorful broth with vegetables and spices, making it a hearty and delicious meal. This soup is perfect to serve as a main course or as a side dish. It is easy to make and comes together quickly in the Instant Pot.
Prep Time
This recipe requires 15 minutes of prep time before cooking in the Instant Pot. You will need to prepare the ingredients such as cutting up the vegetables, seasoning the oxtails, and prepping the broth.
Cook Time
The cooking time for this Instant Pot Korean Oxtail Soup is 40 minutes. This includes 10 minutes of pressure cooking, 10 minutes of natural pressure release, and 20 minutes of simmering in the Instant Pot.
Ingredients
- 2.5 lbs oxtails
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 inch ginger, grated
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 green onion, chopped
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 4 cups beef stock
Instructions
1. Season the oxtails with salt and pepper and set aside.
2. Turn the Instant Pot to the “saute” setting and add in the sesame oil.
3. Once the oil is hot, add in the garlic, onion, ginger, carrot, and celery. Cook for 2-3 minutes until the vegetables are softened.
4. Add in the oxtails and cook for 3-4 minutes until they are browned.
5. Add in the soy sauce, brown sugar, and gochugaru and stir to combine.
6. Pour in the beef stock and stir to combine.
7. Cover the Instant Pot with the lid and set the valve to “sealing”.
8. Set the Instant Pot to “pressure cook” on high pressure for 10 minutes.
9. Once the cook time is complete, let the Instant Pot naturally release pressure for 10 minutes.
10. After 10 minutes, turn the valve to “venting” to release any remaining pressure.
11. Open the lid and stir in the green onions.
12. Set the Instant Pot to “simmer” and simmer for 20 minutes.
13. Serve the soup warm with steamed white rice or noodles.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Notes
You can substitute the beef stock with chicken, vegetable, or mushroom stock if desired. You can also adjust the amount of gochugaru to your desired spiciness. If you do not have an Instant Pot, you can use a large pot or Dutch oven on the stovetop.
Nutrition: Per Serving
- Calories: 320
- Total Fat: 11g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 125mg
- Sodium: 1010mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 33g
Recipe Tips
Make sure to season the oxtails generously with salt and pepper before cooking to ensure maximum flavor. You can also add in other vegetables if desired, such as mushrooms, zucchini, or bell peppers. To make the soup even heartier, you can add in cooked rice or noodles. Serve the soup with steamed rice or noodles, and with a side of kimchi for an extra kick.
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