Instant Pot

Korean Braised Short Ribs

This Instant Pot galbijjim recipe will show you everything you need to know about how to best make these traditional tender, juicy and flavorful Korean short ribs in the Instant Pot!

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Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust.

1

Drain, and fill the pot with water to cover the ribs. Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time. Make sure the pressure switch is turned to “sealing”. When finished, carefully released the pressure.

2

Discard the cooking liquid (or save to use it as a soup base later), and rinse the ribs and the pot. Return the ribs to the pot.

3

In a small blender, blend together the pear, onion, garlic, and ginger. You can separately grate them if you want. Transfer to a bowl. Mix well with the remaining braising liquid ingredients.

4

Add the radish, carrot, and mushrooms to the pot. Pour the braising liquid over to the ribs. Toss everything well to coat the ribs evenly. Close the lid tightly. Pressure cook the ribs. Then, remove the ribs and vegetables to a large bowl or plate.

5

Strain the braising liquid. You can skim off the fat or use a fat separator.

6

Put everything back to the Instant Pot. This will be a good point to add optional chestnuts, fresh vegetables such as potatoes, and/or even rice cake (tteokbokki tteok) if you want. Boil everything together on Saute. Garnish with the optional scallions and sesame seeds.

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Enjoy!

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