Instant Pot Korean Short Ribs

Name: Instant Pot Korean Short Ribs
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 4 serving
Ingredients: 3.5 pounds beef short ribs; 8 ounces Korean radish; 1 medium carrot; 3 to 4 fresh or dried shiitake mushrooms; 1/2 medium Korean/Asian pear or 1 small apple; 1/2 medium onion; 6 plump garlic cloves (about 2 TB minced); 1 inch ginger piece (a thumb size) or 1 teaspoon minced; 1/2 cup soy sauce; 1/2 cup rice wine (or mirin or dry white wine); 4 tablespoons sugar (or 2 TB sugar and 2 TB honey); 2 tablespoons sesame oil; pepper to taste; 5 to 6 chestnuts; 2 scallions

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4.6

111 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings
4
Course
Main Course
Cuisine
Asian, Korean

Instant Pot Korean Short Ribs

Michael Cole

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Everything you need to know about how to best make these tender, juicy and flavorful Korean short ribs in the Instant Pot!

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Ingredients

Servings

3.5 pounds beef short ribs
8 ounces Korean radish mu, cut into large chunks
1 medium carrot cut into large chunks
3 to 4 fresh or dried shiitake mushrooms briefly soaked, halved or quartered

Braising liquid:

1/2 medium Korean/Asian pear or 1 small apple grated (about 1/2 cup)
1/2 medium onion grated (about 1/4 cup)
6 plump garlic cloves (about 2 TB minced)
1 inch ginger piece (a thumb size) or 1 teaspoon minced
1/2 cup soy sauce
1/2 cup rice wine (or mirin or dry white wine)
4 tablespoons sugar (or 2 TB sugar and 2 TB honey) or any sugar substitute
2 tablespoons sesame oil
pepper to taste 1/4 teaspoon

Other additions and garnishes:

5 to 6 chestnuts peeled - optional
2 scallions roughly chopped

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Instructions

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.
Drain, and fill the pot with 4 cups of water to cover the ribs. Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully released the pressure.
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.
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.
Add the radish, carrot, and mushrooms to the pot. If using fresh mushrooms, you can add them in step 7. Pour the braising liquid over to the ribs. Toss everything well to coat the ribs evenly. (You can prepare up to this point ahead of time.) Close the lid tightly. Pressure cook the ribs for 35 minutes, NPR (Natural release of Pressure) for 10 minutes. (See the quicker alternative method below.) Then, remove the ribs and vegetables to a large bowl or plate.
Strain the braising liquid. You can skim off the fat or use a fat separator.
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 for 10 to 15 minutes.
Garnish with the optional scallions and sesame seeds.

Alternative method (to steps 5, 6 and 7)

Press the “Manual” function, 40 minutes (45 minutes if your meat is thick and you want extra tender meat), NPR 10 minutes. Strain the braising liquid if you want. You can skim off the fat or use a fat separator.