Oxtail Soup (Kkori-gomtang)

Soak the oxtail for 30 minutes to 1 hour to draw out the blood.

Boil the oxtail, green onion, garlic, and soju in boiling water for 5 to 10 minutes.

Rinse the parboiled oxtail thoroughly in warm water.

Place the rinsed oxtail, green onion, garlic, soju, and onion into the Instant Pot and cook on high pressure for 60 minutes.

Once cooking is complete, do not release the pressure; let it sit for about 1 hour.

Remove the oxtail, separate the meat from the bones, and put the tail bones back into the Instant Pot.

Store the separated meat in the refrigerator, and boil the remaining broth and bones in the pot using the sauté function with the lid open for 1 hour.

Remove the bones from the broth, add the stored meat, and boil everything together once more to finish.