InstantPot Korean Oxtail Stew

Of all the dishes that my maternal grandmother prepared for my family growing up kkorijjim, or oxtail stew, was one of my absolute favorites! Making this the “traditional way” would take up to two days, so she wouldn’t make it often, but when she did I would count down the hours until dinner. The meat falls right off the bone and the sauce, oh that sauce!, is addicting! To this day I soak my rice in its remnants. Thankfully, I no longer have to wait 2-days, but rather a little over an hour to enjoy this walk down memory lane.

3-4lbs Oxtail
1/2 Medium Onion, cut into wedges
1-2 Carrots, peeled and cut into large chunks
1/2 Cup Soy Sauce
1/2 Cup Rice Wine
1/2 Medium Asian Pear (Apple or Bosc pear), grated
2 Tablespoons Garlic, minced
4 Tablespoons Sugar
2 Tablespoons Honey
1 Tablespoon Sesame Oil
2 Scallions, roughly chopped
1 Tablespoon Vegetable Oil

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 vegetable oil. Sear the oxtail pieces in two batches, browning all sides.
3. Mix together soy sauce, rice wine, Asian pear, garlic, sugar, and honey. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
4. Add Vegetables
5. Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 50 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.
6. Remove the meat and vegetables from the pressure cooker. Strain the cooking liquid into a bowl to skim off the fat. 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.
7. Serve with rice.

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