Triple Chefs Kiss 🔥❤️ This Korean braised oxtail recipe was packed with SO much flavour and pairing it with the sticky rice just made me feel like I time travelled to somewhere in South Korea. I would HIGHLY recommend you try this one out 10/10!

Thank you Jasmine for the recipe: Original Korean Braised Oxtail Recipe by Jasmine Pak

I followed Jasmine’s recipe to a tee. The only changes that were made was me adding 1/2 cup of the chicken stock to the braising liquid before blending because my blender couldn’t hold the additional 2 cups. The remaining 2 cups of stock were then added directly to the pot as seen in the recipe video below. The last adjustment was me using a substitute for the Korean Plum extract *details in the next paragraph. I also added 1 cup of water halfway through the cooking process.

I was able to easily source all of the ingredients besides the Korean plum extract (which I’m sure I’ll find at some point). The Korean plum extract substitute, for the 3tbsp, was mixture of 2tbsp water, 1tsp sugar and 2 1/2tsp apple cider vinegar.

You can make this recipe using an Instant pot, old school pressure cooker or in a large pot (see recipe for more). *Please note, cooking time will vary as well as the amount of additional water needed during the cooking process.

Check out the quick video below the recipes to see what you’ll be making!

Korean Braised Oxtail

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • 4 lbs (1.8kg) oxtail
  • 3 carrots, cut into large chunks
  • 1/2 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:
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1 Korean pear
  • 1/2 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
  • Directions

    1. Trim off any excess fat on the oxtail.
    2. Rinse oxtail under cold water and let soak for 20 minutes to draw out any excess blood.
    3. Drain and pat dry with paper towels.
    4. 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.
    5. 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.)
    6. In a blender, combine all the braising ingredients until it becomes a liquid. Do not worry about the sauce separating.
    7. Add the cubed daikon radish, carrots and remaining onion.
    8. Add the remaining chicken stock (if you hadn’t already added ALL OF IT prior to blending)
    9. 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.
    10. 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.
    11. 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.
    12. 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.
    13. Salt to taste before serving


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