Braised Oxtail (Kkorijjim)

Name: Braised Oxtail (Kkorijjim) Pressure Cooker
Yield: 4 servings
Ingredients: 3 to 4 pounds oxtail; 1/2 medium onion (cut into large chunks); 1 to 2 carrots (cut into large chunks); 3 to 4 dried shiitake mushrooms (briefly soaked and quartered (omit if unavailable)); 1/2 cup soy sauce; 1/2 cup rice wine (or mirin or dry white wine); 1/2 medium Korean/Asian pear, grated (or 1 bosc pear or apple); 2 tablespoons minced garlic; 2 teaspoons grated ginger; 2 tablespoons sugar; 2 tablespoons honey (or more sugar) (adjust to taste); 2 to 3 tablespoons maesil cheong (Korean plum extract) - optional; pepper to taste; 1 tablespoon sesame oil; 2 scallions (roughly chopped (and some finely sliced for optional garnish)); sesame seeds - optional

Kkorijjim is a Korean braised oxtail dish made tender and flavorful in a pressure cooker with sweet and savory aromatics—ginger, garlic, grated pear, and honey create depth in minimal time.

Pressure Cooker Braised Oxtail (Kkorijjim)

Total

Servings

4

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Koreanbapsang · by Hyosun

Ingredients

3 to 4 pounds oxtail
1/2 medium onion (cut into large chunks)
1 to 2 carrots (cut into large chunks)
3 to 4 dried shiitake mushrooms (briefly soaked and quartered (omit if unavailable))

1/2 cup soy sauce

1/2 cup rice wine (or mirin or dry white wine)

1/2 medium Korean/Asian pear, grated (or 1 bosc pear or apple)

2 tablespoons minced garlic

2 teaspoons grated ginger

2 tablespoons sugar

2 tablespoons honey (or more sugar) (adjust to taste)

2 to 3 tablespoons maesil cheong (Korean plum extract) -optional

pepper to taste

1 tablespoon sesame oil

2 scallions (roughly chopped (and some finely sliced for optional garnish))optional

sesame seeds -optional

16 Ingredients

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Instructions

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.

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Tips & Notes

Pro tips

Pat oxtail dry before braising to encourage browning and deeper flavor development.
Grate the pear fresh just before cooking—its natural enzymes help break down collagen in the meat.
Adjust sweetness at the end by tasting and adding honey or maesil cheong in small increments; avoid over-sweetening early.
Use natural pressure release after cooking to keep meat tender—rapid release can toughen the exterior.

Substitutions

Rice wine → mirin or dry white wine (maintains sweetness and acidity)
Korean/Asian pear → Bosc pear or apple (similar enzymatic action and sweetness)
Maesil cheong → omit or add 1 tablespoon rice vinegar (adds brightness without the plum flavor)
Sesame oil → omit or use neutral oil if not available (affects final aroma but not texture)

Storage & make-ahead

Store cooled braised oxtail in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the pressure cooker until warmed through.