Korean Instant Pot Short Ribs (Galbi Jjim)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
25 mins
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Total Time
1 hr 50 mins
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Servings
6 to 8 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Korean
Korean Instant Pot Short Ribs (Galbi Jjim)
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This Instant Pot short ribs recipe helps you create authentic Korean flavors with fork-tender braised beef swimming in a savory yet sweet and fruity sauce. It’s perfect for any night of the week! {Gluten-Free Adaptable}
To make the dish gluten-free, use tamari instead of soy sauce.
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Ingredients
- 3 lbs (1.4 kg) beef short ribs
Sauce:
- 1/2 Asian pear , chopped (or 1 small red apple)
- 1/2 onion , chopped
- 8 cloves garlic
- 1 " (2.5 cm) ginger , sliced
- 1/2 cup soy sauce
- 1/3 cup sugar
- 1/4 cup soju (or sake, or mirin)
- 1 teaspoon black pepper
Optional:
- 2 carrots , peeled & trimmed into 1-inch ovals
- 1/2 daikon , peeled & trimmed into 1-inch ovals
Instructions
- Cover the short ribs with cold water and allow them to soak, 20 minutes to a few hours. Bring a pot of water, enough to cover the short ribs, to a boil. Once the water begins to boil, rinse the soaked meat off and add it into the pot. Bring the pot back to a boil and then boil the meat for 5 minutes.
- Strain the short ribs off (reserving some of the resulting stock for later just in case) and rinse them to remove any residue and to cool them down. If any piece has a large amount of excess fat on it, you can trim that off now. Add them to the Instant Pot.
- Combine all the sauce ingredients in a blender and blend on high until the sauce is as smooth as possible. Pour the sauce over the short ribs and seal the Instant Pot. (*Footnote 1 - If you add the sauce and it doesn’t cover enough of the meat, you can add some of the blanching stock to increase the liquid level) Set to pressure cook for 45 minutes, and allow it to do the natural release for 15 minutes once done.
- At this point the short ribs are are ready to serve, but you can also take some additional steps to thicken the sauce and add vegetables:
- Remove the short ribs from the pot and cover them with foil.
- Add the vegetables (if desired) into the pot and turn on the saute function.
- Cook the sauce down, stirring occasionally, until your desired consistency is reached and the vegetables are fully cooked, 10 minutes for a crunchy texture or 12 minutes for a softer texture.
- Put the short ribs back into the pot and toss them until fully coated with the sauce.
Nutrition Information
Show Details
Serving
1serving
Calories
300kcal
(15%)
Carbohydrates
16.9g
(6%)
Protein
33.8g
(68%)
Fat
10.3g
(16%)
Saturated Fat
3.9g
(20%)
Cholesterol
103mg
(34%)
Sodium
734mg
(31%)
Potassium
484mg
(14%)
Fiber
0.9g
(4%)
Sugar
12.1g
(24%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 300kcal | 15% |
| Carbohydrates | 16.9g | 6% |
| Protein | 33.8g | 68% |
| Fat | 10.3g | 16% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 103mg | 34% |
| Sodium | 734mg | 31% |
| Potassium | 484mg | 10% |
| Fiber | 0.9g | 4% |
| Sugar | 12.1g | 24% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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