Pressure Cooker Braised Oxtail (Kkorijjim)

Ingredients

• 1.36–1.81 kg (3–4 lb)oxtail
• 1 tablespoon (15 ml)canola or vegetable oil
• ½ mediumonion, cut into large chunks
• 1–2carrots, cut into large chunks
• 3–4dried shiitake mushrooms, briefly soaked and quartered (omit if unavailable)
• 120 ml (½ cup)soy sauce
• 120 ml (½ cup)rice wine (or mirin or dry white wine)
• ½ mediumKorean or Asian pear, grated (or 1 Bosc pear or apple)
• 2 tablespoons (30 ml)minced garlic
• 2 teaspoons (10 ml)grated ginger
• 2 tablespoons (about 25 g)sugar
• 2 tablespoons (about 30 ml), or more sugar; adjust to tastehoney
• 2–3 tablespoons (30–45 ml), optionalmaesil cheong (Korean plum extract)
• to tastepepper
• 1 tablespoon (15 ml)sesame oil
• 2scallions, roughly chopped, plus some finely sliced for optional garnish
• optionalsesame seeds

Instructions

1. 1

   Prepare the oxtail

   Trim away excess fat, rinse the oxtail and leave it in cold water for 10–20 minutes to draw out excess blood. Drain thoroughly and pat dry with paper towels.

2. 2

   Brown the pieces

   Select the Instant Pot’s “Sauté” setting and, once hot, add 1 tablespoon of canola or vegetable oil. Brown the oxtail on all sides in two batches. Alternatively, put the oxtail in the pot with 2 cups of water, cook on “Manual” for 3 minutes, quick-release the pressure, discard the liquid, then rinse the oxtail and pot.

3. 3

   Mix the braising liquid

   Combine the soy sauce, rice wine, grated pear, garlic, ginger, sugar, honey, optional maesil cheong and pepper. Arrange the oxtail in a single layer in the pot and pour the liquid over it.

4. 4

   Add vegetables

   Add the onion, carrots and soaked, quartered shiitake mushrooms to the pot.

5. 5

   Pressure cook

   Close the lid securely and select “Meat”. Use the “+” button to set the time to 45 minutes, or 50 minutes for extra-tender meat. When cooking finishes and the cooker switches to “Keep Warm”, leave it undisturbed for about 10 minutes before opening the lid.

6. 6

   Strain and serve

   Lift out the oxtail and vegetables. Strain the cooking liquid into a bowl and skim off the fat, using a fat separator if you have one. If desired, reduce the sauce in the pot on “Sauté”, then return the oxtail and stir in the scallions and sesame oil. Serve with the optional finely sliced scallions and sesame seeds.

What is kkorijjim?

Kkorijjim is a Korean braised oxtail dish, with kkorijim referring to oxtail braised until tender. Its combination of soy sauce, fruit and aromatics gives the meat a deep savoury flavour balanced by gentle sweetness.

This version uses a pressure cooker to tenderise the oxtail more quickly than a long stovetop braise. Pear, garlic and ginger flavour the cooking liquid, while vegetables cook alongside the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 43g protein, 25g carbs, 46g fat.

Oxtail supplies most of the protein and fat, while the sugar, honey, pear and rice wine contribute much of the carbohydrates. Soy sauce is the main source of sodium. Serve a moderate portion with rice and plenty of vegetables to balance the rich meat and sauce.

Choosing the oxtail

Trim the excess fat: oxtail naturally contains fat, and removing some before cooking helps keep the finished sauce from becoming overly greasy.

Rinse and soak: the brief soak in cold water helps draw out blood before cooking. Drain well and pat the pieces dry so they brown more readily.

Build flavour before pressure cooking

Brown the meat: searing the oxtail in batches adds colour and a deeper savoury base. Give each piece room in the pot rather than crowding them.

Balance the sauce: soy sauce brings saltiness, while pear, sugar and honey add sweetness. Maesil cheong is optional, so taste the mixture and adjust the honey or sugar to suit your preference.

Get tender, not hurried

Use 45 minutes for a tender result, or 50 minutes if you prefer the meat especially soft. The 10-minute wait after cooking gives the pressure time to ease before you open the pot.

The meat should be very tender when done. Lift it out carefully, as it may loosen from the bones during straining and serving.

Finish the sauce

Separate the fat: strain the cooking liquid and skim the surface, or use a fat separator. This makes the sauce easier to spoon over the meat without removing its flavour.

Reduce if you like: simmering the strained liquid on the “Sauté” setting concentrates it. Keep an eye on it and stop when it reaches the thickness you want.

Serving ideas

Serve the oxtail with rice to soak up the sweet-savoury sauce. A simple side of greens or another crisp vegetable adds freshness alongside the rich meat.

Scatter over finely sliced scallions and sesame seeds just before serving. Keep the garnish light so it complements, rather than hides, the braising flavours.

Recipe notes & tips

• Soak the oxtail for the full 10–20 minutes, then dry it thoroughly before browning.
• Brown the oxtail in two batches so the pieces have room to colour.
• Keep the pear and sweeteners in the braising liquid, but adjust the honey or sugar to taste.
• Use a fat separator or skim the strained liquid before returning the meat to the pot.
• Lift the cooked oxtail gently because the tender meat can separate from the bones.
• Reduce the sauce only after straining and skimming it.

Variations

• Use an apple: grate it in place of the Korean pear, or use a Bosc pear as suggested.
• Swap the wine: use mirin or dry white wine instead of rice wine.
• Add plum extract: include maesil cheong for its distinctive sweet-tart flavour.
• Skip the mushrooms: leave out the shiitake if you cannot find them.
• Choose the quick blanch: cook the oxtail with water for 3 minutes, quick-release, then rinse before braising.

Common mistakes to avoid

• Crowding the pot: brown the oxtail in two batches so it can colour rather than steam.
• Skipping the drying step: pat the rinsed pieces dry before searing for better browning.
• Opening the lid straight away: wait about 10 minutes after cooking before opening the pressure cooker.
• Leaving excess fat in the sauce: strain the cooking liquid and skim it before serving.
• Reducing the sauce too far: watch it while using the “Sauté” setting and stop once it reaches your preferred consistency.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered saucepan with a splash of water, or in the microwave, until piping hot.

Frequently asked questions