Instant Pot Spicy Galbijjim (Braised Beef Short Ribs)
User Reviews
4.6
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Servings
4
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Course
Main Course
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Cuisine
Korean
Instant Pot Spicy Galbijjim (Braised Beef Short Ribs)
Description
Beef short ribs are trimmed of excess fat and soaked briefly in sugared water to tenderize and slightly sweeten the meat. Meanwhile, a braising liquid is prepared by blending Korean pear, onion, garlic, and ginger, then mixing this with soy sauce, rice wine, gochugaru Korean chili powder, gochujang chili paste, sugar, honey, and black pepper.
The ribs are placed in the Instant Pot along with Korean radish, carrot, and rehydrated shiitake mushrooms, then coated with the braising liquid. Pressure cooked for 35 to 40 minutes, the ribs come out tender while absorbing the spicy-sweet flavors of the sauce. After cooking, the pot is left to naturally release pressure for 10 to 15 minutes to preserve moisture and texture.
The dish is finished with sesame oil, scallions, and optional sesame seeds, imparting aromatic richness and a fresh crunch. This approach results in a deeply flavored, tender beef dish ideal for main courses in Korean-inspired meals.
Ingredients
- 3.5 to 4 pounds beef short ribs English cut, galbi (갈비
- 8 ounces Korean radish cut into large chunks, aka mu (무
- 1 carrot cut into large chunks, medium
- 3 to 4 dried shiitake mushrooms briefly soaked and quartered
Braising liquid:
- 1/2 Korean pear also known as Asian pear
- 1/2 onion medium
- 8 garlic plump cloves
- 1 inch ginger long piece
- 1/2 cup soy sauce
- 4 tablespoons rice wine (or mirin or dry white wine)
- 3 to 4 tablespoons gochugaru Korean chili powder, 고추가루
- 2 tablespoons gochujang Korean chili paste, 고추장
- 2 tablespoons sugar
- 2 tablespoons honey Use 1 TB more if you like it sweeter, or sugar
- black pepper to taste
Other additions and garnishes:
- 1 tablespoon sesame oil
- 2 scallions roughly chopped (and some finely sliced for optional garnish)
- sesame seeds optional
Instructions
- 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.
User Reviews
Overall Rating
4.6
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