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Yield: 4
Korean Braised Oxtail (Kkorijjim)
This Korean Braised Oxtail features mouthwatering, tender, fall-off-the-bone meat braised in an umami, soy sauce-based sauce. People are going going to want some leftovers after this one... but there won't be any!
Ingredients
Main
- 4 lbs oxtail
- 3 carrots, cut into large chunks
- 1/2 yellow onion, cut into large chunks, save other half for braising liquid
- 1 lb daikon radish, cut into large chunks
Braising Liquid
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1 Korean pear
- 1/2 yellow onion
- 4 cloves garlic
- 1/2 inch piece ginger
- 4 tbsp sugar (I use Monkfruit Sweetener and it works great)
- 3 tbsp Korean plum extract (maesil cheong)- optional but strongly suggested!
- 1 tsp sesame oil
- 1 tsp black pepper
- Stovetop Users: add 2 1/2 cups chicken broth (alt: vegetable broth, mushroom water, or water)
Toppings
- toasted sesame seeds
- 2 scallions, chopped
Instructions
- Trim off any excess fat on the oxtail.
- Rinse oxtail under cold water and let soak for 20 minutes to draw out any excess blood.
- Drain and pat dry with paper towels.
- Press the “Saute” button on your Instant Pot. (Note: If you are not using an Instant Pot, a large pot will do.)
- Once hot, add oil to the bottom of your Instant Pot. In batches, sear the oxtail on all sides until golden brown. (Stovetop: In a large pot over medium high heat, sear the oxtail on all sides until golden brown.)
- In a blender, combine all the braising ingredients until it becomes a liquid. Do not worry about the sauce separating.
Instant Pot Users Continue Here (Stovetop Users continue below):
- To your pot with the oxtails, add the carrots, onions, and radish.
- Pour the blended braising liquids over the oxtail and vegetables.
- Mix and ensure everything is coated.
- Attach your Instant Pot lid and ensure it is properly sealed with the steamer release piece set to “Sealing”
- Press the “Meat” function button and increase the time to 45 minutes using the “+” button.
- Once cooking time completes, allow the Instant Pot to naturally release its pressure. Rapidly changing the pressure and temperature can result in tougher meat.
- Remove the oxtail and vegetable from the pot.
- Reduce the sauce. Press the “Saute” function on your Instant Pot set on “Normal”. Reduce until slightly thick. Mine took about 30 minutes.
- Once the sauce reaches your desired thickness, add the oxtail and vegetables back into the pot and toss to coat.
- Top with toasted sesame seeds and scallions.
- Enjoy with rice!
Stovetop Users Continue Below
- Add 2.5 cups of chicken stock and the carrots to the pot . Cover and boil over medium heat for 30 minutes
- Add the rest of the vegetables. Cover and boil again for another 30 minutes. You may need more or less time. Keep an eye out on the sauce thickness and be careful to not burn it!
- Stir and boil again uncovered for another 10 minutes or until sauce has thickened.
- Top with toasted sesame seeds and scallions.
- Enjoy with rice!
