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.
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.
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.
How to Make Korean Oxtail Soup Instant Pot Method
- 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.
- Add drained oxtails to the Instant Pot, then add in radish chunks, and garlic. Pour in 8 cups of water to cover.
- 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.
- 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.
- 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!
Frequently Asked Questions
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.
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!
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.
If you enjoyed Korean paleo oxtail soup recipe, you might also like…
Paleo Slow Cooker Korean Oxtail (Kkorijjim)
Instant Pot Balsamic Short Ribs (Paleo, Whole30)
Instant Pot Korean Beef (Paleo & Whole30)
Paleo & Whole30 Korean Steak Bites – Stovetop or Air Fryer (AIP Option)
Instant Pot Korean Oxtail Soup (Kkori Gomtang) – Paleo, Whole30
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!
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This soup is amazing. Definitely going to be in regular rotation. Thank you for sharing your culture with us Jean!
Thank you so much!!
I made this for the first time and my Korean mother was very impressed. I highly recommend this recipe. Thank you for sharing it!
Ah that’s the best compliment. Thanks so much!
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.
I hope it works!! I never burned them with this method so I hope you enjoy.