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Ingredients
Scale
- 3 lb oxtail
- 1 lb Korean radish or daikon radish, cut into chunks
- 4 garlic cloves, peeled and smashed
- 8 cups water
- Sea salt, to taste
- Ground black pepper, to taste
- Chopped green onions, for garnish
- Kimchi and rice or cauliflower rice, for serving (Paleo and Whole30-friendly)
Instructions
- Soak the oxtails in water for 1 hour (optional).
- Combine oxtails, radish, garlic, and water in the Instant Pot.
- Seal lid and cook on high pressure for 40 minutes.
- Let pressure release naturally for 10 minutes.
- Skim excess fat, serve hot, and garnish with green onions.
Notes
Refrigerate the soup overnight for a clearer broth.
Adjust seasoning to suit personal preferences.
Add vegetables like carrots or celery for extra nutrition.
- Prep Time: 1 hour (optional soaking)
- Cook Time: 40 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Korean
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 900
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 90