Galbi-jjim (갈비찜), Korean braised beef short ribs, are one of the most popular beef dishes to eat around Lunar new year in Korea. The meat falls apart off the bones and the tender vegetables have so much flavor from the sauce. No wonder everyone loves to eat galbi-jjim during the new year.

Traditional method of making galbi-jjim takes a quite of time and effort. So I wanted to try making my galbi-jjim recipe in an instant pot to see how it works. It was a success. It cuts down the cooking time by half and the result was amazing. The beef was so tender, it literally fell off the bones.

Mr. C brought me a nice gift last Christmas. I was thrilled. I was thinking of so many great Korean dishes with this multi-purpose pot. But my very first attempt was this Galbi-jjim I am going to share. 

I bought this beef short ribs at my local Korean store. I simply cut into section so that each piece has one rib bone on the bottom. This cut doesn't seem to have much fat attached. If your has thick fat layer on top, simply cut it off as much as you can.

This is an optional step but I highly recommend. Soak you ribs in a cold water for 1 hour. This will remove some blood in the meat which can cause gamy smell later on. If the water seems too bloody during, discard and pour new clean water again. Then rinse the beef under hot running water to get rid of any impurities off the bones.

Meanwhile soak the dried shiitake mushrooms in the water, too, to re-hydrate.

Give a couple of 1/2-inch deep slits on each piece of meat. This will help the sauce to penetrate better to the ribs.

Bring out all the sauce ingredients.

Put them in a blender and puree until smooth.

Place the ribs in a instant pot and pour the sauce over, toss to coat well.

Select the Meat/Stew setting, which gives you 35 minutes of cooking time. It took about 5 minutes for an instant pot to reach to the enough pressure. So the total cooking time of meat will be 40 minutes.

Make sure you close the venting button so the steam doesn't escape during the pressure cooking.

When cooking time is off, open the venting button to let the steam to escape.

This is what the meat looks like when I opened the lid.

Add the vegetables. I rounded the corners of radish and carrot so that they don't break off easily while cooking.

Closed the lid and set your instant pot to manual setting for 10 minutes. Open the venting button to let the steam to escape quickly.

Here we have. If you prefer thicker sauce, you can set to saute function and boil up for a few minutes. Make sure you take the meat and vegetables out before you saute. Don't reduce too much. The sauce will get thicken eventually as it sits and you will like to have the gravy to drizzle over the rice.

Most of the rib bones came apart from the meat and the beef was so tender and juicy. No wonder why everyone seems crazy about their instant pot. I was satisfied with the gift I got from Mr. C last Christmas. Now I need to think of what I am going to ask him for next. Ha ha!

Hope you enjoy this fabulous dish. It is lip smacking good and everyone will love it.

~ Holly

Korean Braised Beef Short Ribs in an Instant Pot

serves 6

Ingredients:

  • 3-1/2 lb Beef short ribs
  • 2 large carrots, cut into 1-1/2 inch chunks
  • 1/2 medium Korean radish, peeled and cut into 1-1/2 inch chunks
  • 7-8 dried Shiitake mushrooms
  • 4-5 dried jujube
For the sauce:
  • 6 tablespoon soy sauce
  • 2 tablespoon Korean soy sauce for soup
  • 3 tablespoon rice wine
  • 3 tablespoon brown sugar
  • 1 slice (ring) fresh pineapple, optional
  • 1/2 large onion
  • 1/2 Asian pear or Bosc pear, peeled and seeded
  • 3 garlic cloves
  • 1/2 inch slice ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper

Directions:

  1. Cut off any large chunks of fat off the short ribs, if there is, and cut into each segment. Soak the ribs in cold water for 1 hour to withdraw blood from the meet. Change water once or twice if the water gets too bloody. Discard the water and rinse the ribs under the hot running water.
  2. Meanwhile, soak the shiitake mushroom in cold water to re-hydrate, about 30-60 minutes. Squeeze out the excess water and cut in half.
  3. In a blender, combine all the sauce ingredients and puree until smooth.
  4. Place the ribs in a instant pot, pour the sauce over and toss. Select to Meat/Stew setting, which gives you 35 minutes. Make sure the steam venting knob is closed. Once the cycle is finished, turn the knob to quick steam release. 
  5. Add the carrot, radish, mushroom, and jujube into the pot. Toss well. Close the pot and select to Manual setting for 10 minutes with venting closed. Release the venting to release the steam quickly. If the the sauce seems too runny, take the meat and the vegetables out of the pot, select to saute function and boil the sauce for a few minutes until it reaches to the desired consistency.
  6. Serve warm with rice and kimchi

For more delicious Korean recipes, click the images below.

YukgaejangMackerel Pike Kimchi StewBraised Pork Ribs Kimchi

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