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.
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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.
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.)
Mix together the braising liquid ingredients. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
Add the vegetables.
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.
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.
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.
pressure cooker
Yes, braise in a Dutch oven in a 325°F oven for 2.5–3 hours, or simmer on the stovetop until oxtail is fork-tender.
Korean plum extract adds subtle tartness and depth; it's optional but enhances the sweet-savory balance—omit or add extra honey if unavailable.
Grated pear adds natural sweetness, slight acidity, and enzymes that help tenderize the meat while balancing the soy-based marinade.
The meat should fall off the bone easily with a fork and be very tender throughout—typically 45–60 minutes in a pressure cooker.
Yes, braise fully and cool, then refrigerate up to 3 days; reheat gently on the stovetop or in the pressure cooker.
