3.5 to 4poundsEnglish cut beef short ribs, galbi (갈비)
8ouncesKorean radish, mu (무)cut into large chunks
1medium carrotcut into large chunks
3 to 4dried shiitake mushroomsbriefly soaked and quartered
1/2medium Korean/Asian pear
8plump garlic cloves
1inchlong ginger piece
4tablespoonsrice wine(or mirin or dry white wine)
3 to 4tablespoonsgochugaru (고추가루)
pepper to taste
Other additions and garnishes:
2scallionsroughly chopped (and some finely sliced for optional garnish)
sesame seeds - optional
Trim off any thick layer of surface fat. Place the ribs in a large bowl with enough water to cover all the ribs. Add a couple of tablespoons of sugar and stir until dissolved. Let the ribs soak for about 30 minutes. Drain and rinse the ribs. Drain well while preparing the other ingredients.
In a small blender, blend the pear, onion, garlic, and ginger well. You can separately grate them if you want. Transfer to a bowl. Mix it with the remaining braising liquid ingredients.
Place the short ribs in the pot, and add the vegetables.
Pour the braising liquid over. Toss everything well to coat the ribs evenly. Close the lid tightly. Press the “Meat” function, and using the “+” button, set the time to 35 minutes (or 40 minutes for fall off the bone tender meat). Make sure the pressure switch is turned to “sealing”. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for 10 to 15 minutes before releasing the remaining pressure and opening the lid. You can leave it longer if you want.
Stir in the scallion and the sesame oil. Remove the meat and vegetables from the pressure cooker. Spoon off the fat. Pour the sauce over the ribs to serve. You can also cool it in the fridge or freezer until the fat solidifies to spoon off, and then reheat the sauce. Garnish with the optional scallions and sesame seeds.