Step 1

Optional: Soak oxtails in water for 1 hour to draw out blood, then drain.

Step 2

Add oxtails to the Instant Pot, then add radish chunks, and garlic. Pour in 8 cups of water.

Step 3

Close the lid and cook on MANUAL for 40 minutes on high. Naturally release pressure for 10 minutes before opening the pressure valve to release all the pressure. Open the lid.

Step 4

Optional: If you want to reduce the fat in the soup, you can refrigerate the soup overnight. The fat will rise to the top and harden. Remove the fat, then heat up the soup before serving.

Step 5

Serve hot in a bowl, with a side of salt, pepper, and green onions. Add each to the soup to your liking. Enjoy with kimchi and rice!