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.
Servings: 4 servings
Calories: 625kcal
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