Braised Short Ribs (Galbi Jjim)
This Instant Pot version of this sweet and savory Korean dish is fall off the bone tender and super simple to make. Itβs great for a nice weekend dinner with the family.
Cooking Method
Instant Pot
Time
πππ
Recipe
Ingredients (4 Servings)
2-3 LB BEEF SHORT RIBS
8 OZ KOREAN RADISH, CUT IN LARGE CHUNKS
2 CARROTS, CUT INTO LARGE CHUNKS
4 DRIED SHIITAKE MUSHROOMS
4 DRIED JUJUBE DATES (OPTIONAL)
SESAME OIL
GREEN ONION, CHOPPED βSauce
1/2 MEDIUM KOREAN PEAR, QUARTERED
1/2 MEDIUM ONION, QUARTERED
8 GARLIC CLOVES
1 TSP GINGER, MINCED
1/2 CUP SOY SAUCE
4 TBSP MIRIN
3 TBSP HONEY
2 TBSP SUGAR
1/2 TSP PEPPER
Instructions
Put ribs and mushrooms in two separate bowls and cover with water. Let soak for 30 minutes.
Combine ingredients for sauce in a blender and mix until smooth. Prep remaining vegetables. When mushrooms are ready, halve them.
Place ribs in Instant Pot along with carrots, radish, mushrooms and sauce and toss together. Close lid and select the βmeatβ setting for 40 minutes. When finished, allow for natural pressure release for 10 minutes before opening.
Switch to βsautΓ©β mode and add in jujube dates and a drizzle of sesame oil and boil for an additional 10 minutes.
Top with green onions and serve with rice.
Process
