Instant Pot Korean Oxtail Soup

This Korean oxtail soup recipe, also known as Kkori Gomtang, is a speedy Instant Pot version of a classic Korean comfort dish. It’s warming and perfect for those chilly nights, especially served with some steamed rice and tangy kimchi.

Kkori gomtang holds a special place in my heart—it’s one of my go-to Korean oxtail recipes that instantly brings a feeling of home. The beauty of this soup is how simple it is; just a few clean ingredients, yet it tastes incredibly comforting and rich. Plus, it’s packed with collagen and the oxtail meat becomes fall-apart tender, making every bite so satisfying.

If you’re new to Korean oxtail soup, it’s a mild and light broth made by simmering oxtail with radish. The traditional way takes hours of slow cooking, which transforms the broth into a silky, nourishing bone broth full of deep flavor from the radish. What’s lovely is you add salt, pepper, and chopped green onions after serving, so you can season your bowl exactly how you like it.

This Korean oxtail soup manages to be deeply soothing without the usual long cooking times. Thanks to the Instant Pot, you cut down the simmering from several hours to about 40 minutes, while still getting a rich broth bursting with collagen and ultra tender meat that falls right off the bone. You only need a handful of ingredients—oxtail, radish, garlic, and water—so the flavors stay clean and wholesome. Plus, everyone at the table can tweak the seasoning just how they like, using salt, pepper, and fresh green onions. This recipe is naturally paleo and Whole30 friendly, making it a hearty meal when paired with rice, kimchi, or even cauliflower rice on cold nights.

What Makes This Soup Special

This Instant Pot Kkori gomtang brings the soul-warming richness of slow-cooked bone broth with hardly any fuss. Here’s what makes it a standout and why it deserves a spot in your recipe rotation:

• Quick, low-effort comfort: The Instant Pot shrinks cooking from hours to about 40 minutes, freeing up your time without sacrificing flavor. Prefer a traditional simmer? Try our stovetop oxtail recipe.
• Nutrient-packed broth: Oxtail adds a ton of collagen, turning the broth into a nourishing, hearty base, while radish lends a subtle, sweet savoriness.
• Super tender meat: Pressure cooking breaks down the oxtail perfectly, so the meat easily pulls away for tender, juicy bites. For a set-it-and-forget-it alternative, see this slow cooker oxtail recipe.
• Simple ingredients with flexible swaps: Only four main ingredients keep the soup straightforward and pure tasting, but feel free to add kombu, mushrooms, or a sprinkle of gochugaru for a bit of twist.
• Customize at the table: Serve with salt, pepper, and green onions so everyone can season their bowl exactly how they prefer, keeping the broth clear and fresh.
• Paleo and Whole30 friendly: Grain-free and simple, making it easy to fit special diets. Try it with cauliflower rice if you’re on Whole30.
• Great for make-ahead meals: It freezes and refrigerates well and chilling the soup overnight helps remove excess fat for a lighter broth.
• Homey yet elegant: It’s as casual as you want for weeknights but fancy enough to impress guests when paired with kimchi and rice on a cold evening.

In a nutshell: minimal shopping, little hands-on time, and maximum cozy, nourishing flavor—what’s not to love about this Korean oxtail soup?

Ingredients for a Nourishing Broth

• 3 lb oxtail
• 1 lb Korean radish, or daikon radish, cut into large chunks
• 4 garlic cloves, peeled and lightly smashed
• 8 cups water
• Sea salt
• Ground black pepper
• Freshly chopped green onions
• Kimchi and rice, or cauliflower rice for paleo and Whole30 friends

Step-by-Step Instant Pot Method

1. (Optional) Soak oxtails in cold water for 1 hour to draw out blood, then drain.
2. Cut Korean radish (or daikon) into large chunks.
3. Peel and lightly smash garlic cloves.
4. Place drained oxtails, radish chunks, and smashed garlic into the Instant Pot.
5. Pour in 8 cups of water, just enough to cover the ingredients.
6. Seal the lid and cook on MANUAL (high pressure) for 40 minutes.
7. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure and open the lid carefully.

8. Skim off any foam from the surface of the broth if needed.

Timing, Texture, and Flavor Tips

• Soaking the oxtail is great for drawing out blood and cutting down any gamey flavor. But if you’re short on time, a good rinse works too.
• Cut the radish into larger chunks so they hold up well during pressure cooking; smaller pieces will turn very soft and almost melt away.
• Don’t skip the 10-minute natural pressure release stage after cooking. This helps keep the meat tender and the broth clear.
• If your broth looks a bit cloudy, skim off any foam once you open the pot before serving.
• Chilling the soup overnight lets the fat harden on top, so you can easily remove it for a cleaner, leaner soup.
• Remember to let everyone season their soup at the table with salt, pepper, and fresh green onions to keep the traditional clear broth intact and truly customizable. For a crisp, refreshing side that balances the rich broth, serve it with a crunchy Asian cabbage slaw with sesame dressing.

Swaps and Flavor Variations

• Can’t find Korean radish? No worries—daikon radish is the closest match and works just as well in this soup.
• Add a strip of dried kelp (kombu) to the pot while cooking for a boost of umami flavor. Just remove it before serving.
• For extra texture, toss in some sliced shiitake or oyster mushrooms near the end of the cooking time.
• Want a heartier stew? Add chunks of carrot or potato alongside the radish, but keep in mind they’ll soften during pressure cooking.
• If you like a little spice, sprinkle some gochugaru or add a dollop of gochujang to individual bowls instead of the whole pot to keep the broth nice and clean.
• Cooking for plant-based eaters? For a similar comfort-food vibe, try this Caribbean-inspired vegan jackfruit ‘oxtail’ on another night.

Storing, Freezing, and Reheating

Let the soup cool down to room temperature before moving it to airtight containers.

• Refrigerate for up to 3 days. A layer of fat will form on top as it cools—remove that for a lighter broth before reheating.
• Freeze for up to 3 months. For best results, freeze broth and meat separately so you can thaw just what you need—for example, use the broth to cook a quick orzo with mushrooms.
• Reheat gently on the stove over low to medium heat until warm—avoid boiling to keep the meat nice and tender. If frozen, thaw overnight in the fridge first.
• Make-ahead tip: Chill overnight before serving to easily skim off excess fat, making the broth even clearer and tastier the next day.

Oxtail and Broth FAQs

What is oxtail and where do I buy it?

Oxtail is the tail of cattle and is prized for its rich collagen and gelatin content. It’s similar to short ribs in how fatty and tender it gets once slow or pressure cooked. You can usually find it at Asian grocery stores and some supermarkets like Whole Foods.

Why soak the meat before cooking?

Soaking oxtail in water removes blood and reduces any gamey flavor. Many Korean cooks do this for a cleaner broth. That said, it’s an optional step and the soup turns out delicious even if you skip soaking.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge. The fat will solidify on top as it chills, and you can peel off this layer before reheating if you want a leaner soup. Otherwise, just heat and enjoy within 3 days. For a next-day meal, shred the meat and serve it over Kimchi Fried Rice with Chicken (swap in oxtail for the chicken).