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This Korean oxtail soup recipe (or Kkori Gomtang) takes a fraction of the time in the Instant Pot and is the ultimate Korean comfort food. It’s perfect on a chilly evening with some rice and kimchi.

Korean oxtail soup in a bowl served with green onions
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Kkori gomtang is probably a favorite Korean oxtail recipe of mine that always reminds me of home. It’s actually very simple to make without much seasoning, but it’s so comforting and delicious in its simplicity. It’s also packed with collagen, so nourishing, and the meat is cooked until fall-off-the-bone tender.

What is Korean Oxtail Soup?

If you’ve never had Korean oxtail soup before, it’s a clean and light tasting soup made with oxtails and radish. Traditionally, oxtail is soaked and cleaned in water, then simmered low and slow for hours until tender. The broth turns to bone broth in the process, while also picking up the flavor of radish that’s deep and comforting. You actually season the soup after it’s served with salt, pepper, and chopped green onions, so you can adjust it to your liking.

Instant Pot Korean Oxtail Soup Recipe

While the traditional method can take hours of cooking, this Whole30 and paleo oxtail soup recipe is done relatively quick using the Instant Pot with just 40 minutes of cook time. The flavors are still just as amazing, and it’s wonderful with kimchi and rice, or cauliflower rice.

lifting oxtail out of Kkori Gomtang

Ingredients

The ingredients for this Korean oxtail recipe are actually very simple and there are just 3 of them if you don’t count water:

  • oxtail: Oxtail is sold commonly at Asian grocery stores. I’ve found them at Whole Foods as well.
  • Korean radish: This can also be found at Asian grocery stores. If you can’t find it, you can use daikon radish which may be easier to find!
  • garlic

As you can see, there’s not much seasoning. You season after serving by serving the soup with salt, pepper, and green onions.

Cleaning oxtail in water to draw out blood
Pouring water over oxtail and radish to make Instant Pot Korean oxtail soup

How to Make Korean Oxtail Soup Instant Pot Method

  1. Optional step: Soak oxtails in water for 1 hour to draw out blood, then drain the water. Koreans do this because they believe that the blood isn’t clean, but I’ve skipped this step when I’m in a hurry.
  2. Add drained oxtails to the Instant Pot, then add in radish chunks, and garlic. Pour in 8 cups of water to cover.
  3. Slide the lid closed, then and cook on MANUAL for 40 minutes on high. Naturally release pressure for 10 minutes before opening the pressure valve. Open the lid once all the pressure is released.
  4. Optional: Some prefer the soup lower in fat. If you want to reduce the fat, you can refrigerate the soup overnight. The fat will rise to the top and harden in to a white layer. Remove the fat, then heat up the soup before serving.
  5. Serve hot in a bowl, with a side of salt, pepper, and green onions. Add each to the soup to your liking. Enjoy with kimchi and rice!
Korean oxtail soup recipe served with salt, pepper, green onions, kimchi, and rice

Frequently Asked Questions

What is oxtail and where can I find it?

Oxtail is actually a tail of a cattle, and it’s rich in collagen and gelatin. It’s similar to short ribs in that it’s fatty and turns ultra tender once slow cooked or pressure cooked. You can find it at Asian grocery stores, but I’ve also seen it at Whole Foods from time to time.

What’s the point of soaking the meat before cooking?

Korean likes to soak beef in water to draw out blood. I find that it also reduces gaminess. However, it’s not a necessary step and I’ve made many paleo and Whole30 oxtail recipes skipping this step. It still turns out delicious!

How do you store leftovers?

To store leftovers, store in an airtight container in the fridge. The fat float to the top and harden as it chills. You can remove this layer before heating and serving, or heat it up with the fat. Enjoy within 3 days.

Close up image of kkori gomtang

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Korean Oxtail Soup (Kkori Gomtang)
5 from 2 votes
Servings: 4 servings

Instant Pot Korean Oxtail Soup (Kkori Gomtang) – Paleo, Whole30

This Korean oxtail soup recipe (or Kkori Gomtang) takes a fraction of the time in the Instant Pot and is the ultimate Korean comfort food. It's perfect on a chilly evening with some rice and kimchi.
Prep: 10 minutes
Cook: 40 minutes
Pressurizing & Depressurizing Time: 30 minutes
Total: 1 hour 20 minutes
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Ingredients 

  • 3 lb oxtail
  • 1 lb Korean radish, or daikon radish, cut into chunks
  • 4 garlic cloves, peeled and smashed
  • 8 cups water

To serve

  • Sea salt
  • Ground black pepper
  • Chopped green onions
  • Kimchi and rice, or cauliflower rice, for paleo and Whole30

Instructions 

  • Optional: Soak oxtails in water for 1 hour to draw out blood, then drain.
  • Add oxtails to the Instant Pot, then add radish chunks, and garlic. Pour in 8 cups of water.
  • Close the lid and cook on MANUAL for 40 minutes on high. Naturally release pressure for 10 minutes before opening the pressure valve to release all the pressure. Open the lid.
  • Optional: If you want to reduce the fat in the soup, you can refrigerate the soup overnight. The fat will rise to the top and harden. Remove the fat, then heat up the soup before serving.
  • Serve hot in a bowl, with a side of salt, pepper, and green onions. Add each to the soup to your liking. Enjoy with kimchi and rice!

Nutrition

Serving: 1serving – makes 4, Calories: 625kcal, Carbohydrates: 6g, Protein: 106g, Fat: 45g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 21g, Cholesterol: 374mg, Sodium: 708mg, Potassium: 269mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 26mg, Calcium: 118mg, Iron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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6 Comments

  1. Ginia says:

    5 stars
    I made this for the first time and my Korean mother was very impressed. I highly recommend this recipe. Thank you for sharing it!

    1. Jean Choi says:

      Ah that’s the best compliment. Thanks so much!

      1. Son-Mi Lee says:

        I’m interested in trying. I tried another recipe for instant pot seollongtang and the cooking time was 1 hour for 7 lbs of bones. Needless to say, my bones got burned (very expensive lesson to learn) and now i am determined to try again. Will use this recipe and the times and amounts. Fingers crossed.

        1. Jean Choi says:

          I hope it works!! I never burned them with this method so I hope you enjoy.

  2. Alicia says:

    5 stars
    This soup is amazing. Definitely going to be in regular rotation. Thank you for sharing your culture with us Jean!

    1. Jean Choi says:

      Thank you so much!!