Korean Oxtail Soup Instant Pot Recipe

July 26, 2023 Post a Comment

Korean oxtail soup is a hearty and comforting dish that has been a part of Korean cuisine for centuries. It is a simple dish that is made with oxtails, vegetables, and a variety of spices. This soup is often served as a main course and can be enjoyed with rice or noodles. The best part about this recipe is that it can be made in an Instant Pot, making it a quick and easy meal to prepare.

Description

Korean oxtail soup is a savory dish that is loaded with flavor. The oxtails are simmered in a broth that is made with a variety of spices, such as garlic, ginger, and gochujang (Korean chili paste). The oxtails are cooked until they are tender, and the vegetables are added to the pot to create a flavorful and hearty soup. This soup is often served with rice or noodles, making it the perfect meal for a chilly day.

Prep Time

This recipe requires 10 minutes of prep time. This includes gathering all the ingredients and preparing the vegetables. Once the prep work is done, the soup can be cooked in the Instant Pot in just a few minutes.

Cook Time

This recipe takes about 45 minutes to cook in the Instant Pot. The oxtails need to be cooked until they are tender, and the vegetables need to be cooked until they are soft and flavorful. The soup can then be served as soon as it is ready.

Ingredients

4 pounds oxtails, cut into pieces
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons gochujang (Korean chili paste)
1/4 cup soy sauce
1/4 cup honey
2 tablespoons sesame oil
6 cups water
Salt and pepper to taste

Instructions

1. Turn the Instant Pot to the “Sauté” setting and add the sesame oil. Once the oil is hot, add the oxtails and cook for 5 minutes, stirring occasionally.

2. Add the onion, carrots, celery, garlic, ginger, gochujang, soy sauce, honey, and water. Stir to combine.

3. Secure the lid and set the pressure release valve to “Sealing”. Select the “Manual” setting and set the timer to 45 minutes.

4. When the cooking time is finished, let the Instant Pot natural release for 10 minutes, then carefully move the pressure release valve to “Venting” to release the remaining pressure.

5. Open the lid and season the soup with salt and pepper. Ladle the soup into bowls and serve immediately.

Equipment

Instant Pot
Cutting board
Knife
Measuring cups and spoons
Ladle

Notes

The soup can be stored in an airtight container in the refrigerator for up to five days. The soup can also be frozen for up to three months. To reheat the soup, simply thaw it in the refrigerator overnight and then heat it in a pot on the stovetop.

Nutrition: Per Serving

Calories: 574 kcal
Carbohydrates: 13 g
Protein: 32 g
Fat: 43 g
Saturated Fat: 22 g
Cholesterol: 81 mg
Sodium: 825 mg
Potassium: 583 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 3650 IU
Vitamin C: 5.2 mg
Calcium: 100 mg
Iron: 2.4 mg

Recipe Tips

This recipe is a great way to use up leftover oxtails. If you don't have any on hand, you can substitute with beef chuck or short ribs. If you don't have gochujang, you can use red pepper flakes or your favorite hot sauce. If you don't have sesame oil, you can use any other type of cooking oil. You can also add other vegetables to the soup, such as potatoes, mushrooms, or zucchini.

This soup is a great way to get a delicious and hearty meal on the table in no time. The oxtails are cooked until they are tender, and the vegetables are cooked until they are flavorful. The soup is loaded with flavor and is sure to please even the pickiest of eaters. Enjoy this tasty soup with rice or noodles for a complete meal.