Korean Oxtail Soup In Pressure Cooker at Joshua Chafin blog

Korean Oxtail Soup In Pressure Cooker. Drain well, and pat dry with paper towels. For the instant pot, turn on the saute function. For the pressure cooker, turn to medium heat. Drain and rinse the oxtail. Let boil for 10 minutes. Cover and cook over medium high heat for 20 to 25 minutes until it comes to a rolling boil. Press the “saute” button on the. Place them in a large pot and cover with cold water. In the first hour, skim off the foam then. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Add the cabbage and cook for another 5 minutes, or until all. Add oxtails to the instant pot, then add radish chunks, and garlic. Close the lid and cook on manual for 40. Drain and rinse the bones thoroughly. Pour in 8 cups of water.

Easy Korean Oxtail Soup Recipe for Pressure Cooker
from atonce.com

Add the cabbage and cook for another 5 minutes, or until all. Let boil for 10 minutes. Add oxtails to the instant pot, then add radish chunks, and garlic. Foam and bubbles will float on the surface and the water will be brownish. Drain and rinse the bones thoroughly. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Press the “saute” button on the. Close the lid and cook on manual for 40. In the first hour, skim off the foam then. Once boiling, turn down the heat and simmer for 15 minutes.

Easy Korean Oxtail Soup Recipe for Pressure Cooker

Korean Oxtail Soup In Pressure Cooker Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Doing this will remove the blood and impurities from the oxtail. Let boil for 10 minutes. Cover and cook over medium high heat for 20 to 25 minutes until it comes to a rolling boil. Pour in 8 cups of water. Drain and rinse the bones thoroughly. Add the cabbage and cook for another 5 minutes, or until all. In the first hour, skim off the foam then. Drain and rinse the oxtail. For the instant pot, turn on the saute function. Foam and bubbles will float on the surface and the water will be brownish. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Add the oxtail bones, radish, garlic, 2 teaspoons salt, and 16 cups water. Drain well, and pat dry with paper towels. Once boiling, turn down the heat and simmer for 15 minutes. Press the “saute” button on the.

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