Instant Pot Korean Braised Beef Short Ribs (Galbi Jjim)

Ingredients

• 3 lb Beef short ribs (Can be bone-in or boneless)
• 2 Carrots (Large, peeled and cut into chunks)
• 0.5 lb Korean radish (Mu; peeled and cut into large chunks)
• 0.5 Korean pear (Peeled and cored for blending)
• 0.5 Onion (For blending into marinade)
• 4 clove Garlic (Minced or blended)
• 1 tsp Ginger (Freshly grated or blended)
• 0.5 cup Soy sauce
• 0.5 cup Water
• 2 tbsp Brown sugar
• 1 tbsp Honey (Ensure baby is over 1 year old)
• 2 tbsp Mirin
• 1 tbsp Sesame Oil

Steps

1. 1

   Place the beef short ribs in a large bowl of cold water and soak for 30 minutes. This helps draw out excess blood for a cleaner flavor and clearer sauce.

2. 2

   Drain the ribs and rinse them thoroughly under cold running water to remove any bone fragments or residue.

3. 3

   Prepare the marinade by blending the Korean pear, onion, garlic, and ginger in a food processor or blender until smooth.

4. 4

   In a medium bowl, combine the blended pear mixture with the soy sauce, water, brown sugar, honey, mirin, and sesame oil. Whisk until the sugar is dissolved.

5. 5

   Peel the carrots and Korean radish. Cut them into large, bite-sized chunks. Optionally, round the edges of the radish and carrot pieces with a knife to prevent them from breaking apart during pressure cooking.

6. 6

   Place the rinsed beef short ribs into the Instant Pot inner pot.

7. 7

   Add the chopped carrots and Korean radish to the pot with the beef.

8. 8

   Pour the prepared marinade over the beef and vegetables, ensuring everything is well-coated.

9. 9

   Secure the Instant Pot lid and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on high pressure for 35-45 minutes (depending on how tender you prefer the meat).

10. 10

    Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release of any remaining steam.

11. 11

    Carefully open the lid and stir the contents. If the sauce is too thin, you can use the 'Sauté' function for a few minutes to reduce and thicken the liquid to your liking.

Notes

The 30-minute soak is a traditional Korean technique to ensure the beef tastes 'clean' and the braising liquid remains clear. For the best flavor, use a Korean pear (Shingo pear), but a Bosc pear or apple can be substituted if unavailable. If cooking for a baby under 1 year old, omit the honey.

Nutrition per serving

• main
• dinner
• Korean
• Instant Pot
• pressure cooker
• beef
• meal prep
• braised