Triple Chefs Kiss! This Korean braised oxtail recipe, originally by Jasmine Pak, is an absolute showstopper packed with rich, bold flavors that truly transport you to the heart of South Korea. The tender, fall-off-the-bone oxtail, simmered slowly in a deeply savory soy and mirin-based sauce with hints of garlic, ginger, and a subtle sweetness from Korean pear and plum extract, makes every bite a delight. Pair this Korean braised oxtail with sticky rice, will make this dish an unforgettable meal experience.
Jasmine’s Korean braised oxtail recipe is beautifully detailed and adaptable. The oxtail gets soaked to draw out excess blood, then seared until golden brown before it’s slow braised with vegetables like carrots, daikon radish, and onions. The braising liquid is blended with soy sauce, mirin, Korean pear, garlic, ginger, sugar, and plum extract—though the plum extract can be substituted if it is hard to find. One effective substitute is mixing water, sugar, and apple cider vinegar, which adds a similar sweet-tart note. During cooking, water or chicken broth is added to ensure the oxtail stays tender and the sauce develops its characteristic thickness and umami.
This Korean braised oxtail allows for various cooking methods: Instant Pot, stovetop, or traditional pressure cooker. Cooking times and water additions vary accordingly. With the Instant Pot, you cook for about 45 minutes and then reduce the sauce until thick. On the stovetop or pressure cooker, it takes a couple of hours, with occasional stirring and water adjustments to prevent burning.
Jasmine’s recipe is outstanding not only for its flavors but also for its textural balance—tender meat, soft vegetables, and a luscious glaze of sauce enhanced by toasted sesame seeds and scallions garnish. This Korean braised oxtail dish is comforting yet impressive, perfect for special dinners or weekend indulgences.
If you’re craving a Korean feast or want to add a rich, hearty dish to your repertoire, this Korean braised oxtail is a must try. It’s a 10/10 recipe that’s bound to leave you and your guests asking for more.
Ingredients
- 4 lbs 1.8kg oxtail
- 3 carrots cut into large chunks
- ½ yellow onion cut into large chunks, save other half for braising liquid
- 1 lb 500g daikon radish, cut into large chunks
- For the Braising Liquid:
- ½ cup soy sauce
- ½ cup mirin
- 1 Korean pear
- ½ yellow onion
- 4 cloves garlic
- 1/2- inch piece ginger
- 4 tbsp sugar I use Monkfruit Sweetener and it works great
- 3 tbsp Korean plum extract maesil cheong- optional but strongly suggested! *see notes above recipe
- 1 tsp sesame oil
- 1 tsp black pepper
- Stovetop Users: add 2 1/2 cups chicken broth alt: vegetable broth, mushroom water, or water
- Garnish with scallions and toasted sesame seeds
Instructions
- Trim off any excess fat on the oxtail.
- Rinse oxtail under cold water and let soak for 20 minutes to draw out any excess blood.
- Drain and pat dry with paper towels.
- Press the “Saute” button on your Instant Pot. (Note: If you are not using an Instant Pot, a large pot will do.) If you're using an old school pressure cooker or large pot then just bring the oil to a medium-high heat.
- Once hot, add oil to the bottom of your Instant Pot. In batches, sear the oxtail on all sides until golden brown. (Stovetop: In a large pot over medium high heat, sear the oxtail on all sides until golden brown.)
- In a blender, combine all the braising ingredients until it becomes a liquid. Do not worry about the sauce separating.
- Add the cubed daikon radish, carrots and remaining onion.
- Add the remaining chicken stock (if you hadn’t already added ALL OF IT prior to blending)
- Stir and cover with the lid. Cook until the meat easily pulls away from the bone *see cooking notes in step #10 #11 and #12.
- Instant pot: Once covered, set to the “Meat” function and increase the cooking time to 45mins. Allow the instant pot to slowly release the pressure and once the meat is tender, remove the vegetables. Set to “Sauté” function and reduce the sauce until thickened.
- Pressure cooker: Once covered, cook for 2-2 1/2 hours on medium heat, stirring every 45mins to ensure it doesn’t stick to the base. Increase the liquid by a cup or 2 of water if needed. After the 2-2 1/2 hour period is should be perfect. No need to reduce the sauce.
- Regular stove top: Once covered, cook for approximately 2 hours. Stirring every 45mins ensuring it doesn’t stick to the base. Add 1-2 cups of water if needed. Again, you shouldn’t need to reduce the gravy towards the end.
- Salt to taste before serving
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