Galbijjim (Korean Braised Short Ribs) is such a labor-intensive dish that it is often reserved for special occasions, such as birthdays, with the process stretching out over a couple of days. The first day generally involves soaking the short ribs in water; the second day involves parboiling the ribs over low heat and regularly ladling out any impurities. Using the Instant Pot®, we created a version of the dish that takes a fraction of the time and equipment, but doesn’t compromise on flavor. And for a touch of freshness, we add the vegetables at the end of the cooking process.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 ripe Korean pear (6 to 7 ounces), peeled, cored and grated
- 1/2 onion, grated
- 8 large cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon corn syrup
- 1 tablespoon mirin
- Freshly ground black pepper
- 9 English-cut bone-in short ribs (about 2 1/2-by-3 inches; 3 1/2 to 4 pounds total)
- 1 tablespoon whole black peppercorns
- Kosher salt
- 1/2 pound Korean radishes, peeled, quartered and cut into 1/2-inch pieces
- 1/2 pound carrots, cut into 1/2-inch pieces
- 2 ounces dried shiitake mushrooms, rehydrated and cut into 1/2-inch-thick slices
- 1 tablespoon toasted sesame oil
- 2 scallions, white parts cut into 3-inch pieces and greens thinly sliced
- Cooked white rice or rice cake cylinders, for serving
Instructions
- Stir together the pear, onion, garlic, soy sauce, sugar, corn syrup, mirin and 1 teaspoon black pepper in a large bowl (see Cook’s Note). Set the sauce aside.
- Place the short ribs, peppercorns and 2 teaspoons salt in the Instant Pot® and add enough water to cover. (It’s okay if some ribs are not completely submerged; just make sure that the ribs on top are submerged at least three-quarters of the way and that the water is not above the maximum fill line.)
- Follow the manufacturer’s guide for locking the lid and set to pressure cook on high for 5 minutes. After the pressure cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam. Drain the ribs in a colander and rinse off any impurities and peppercorns. Wash the pot, then add the ribs and sauce and set to pressure cook on high for 40 minutes.
- After the pressure-cook cycle is complete, wait 15 minutes and then quick-release. Unlock and remove the lid, being careful of any remaining steam. Transfer the short ribs to a large plate.
- Use a ladle to skim off any excess fat from the top of the liquid and then set the Instant Pot® to high saute. Add the radishes, carrots and mushrooms and cook until radishes and carrots are cooked through but still hold their shape, 15 to 18 minutes. Stir in the sesame oil and scallion whites. Add the short ribs and stir to coat with the sauce. Serve with white rice or rice cakes and top with the scallion greens.
Reviews
This was super easy and packs tons of flavor! Definitely making this again!