Instant Pot Braised Short Ribs (Galbi-jjim)

 by Doris Delight Cho https://www.dorisdelights.com/post/ipgalbijjim

Romanization: galbi-jjim

Another favorite dish served during the holidays and special occasions, Galbi-jjim is usually the first to disappear from the buffet tables, amirite? Or when it's fresh out of the pot and transferred to the table on a platter...you can't help but stare at the decadent plate of meat and soft vegetables. Traditionally, if you want to get that fall-off-the-bone (but not mushy) consistency, it requires a slow cook over the stove with lots of love and care. But when you're pressed for time, the Instant Pot can assist with making this delicious meal and your guests will think you've spent hours slaving away in the kitchen!

Ingredients

5 lbs Beef short ribs

1 large Carrot

1 lb Korean Radish, peeled

5 Shiitake mushrooms

10 Jujubes

1 small Korean Pear, peeled

1/2 medium Onion

10 Garlic cloves

1 thumb-size Ginger, peeled

1 cup Soy sauce

1/2 cup Mirin

1/2 cup Sugar

optional:

7 Chestnuts, peeled

15 Ginko nuts, peeled

garnish: 

diced Green onions

Sesame seed

Directions:

1. Place beef short ribs in cold water for 1 hour. Parboil - In a large pot, fill with water and bring to boil. Add short ribs and boil for 5 minutes. Drain water and rinse in cold water. Trim excess fat from the meat.

2. Cut peeled carrots and radish in 1½ - 2 inch pieces. For aesthetic purposes, you can round the edges with a peeler.

3. Remove the stem from Shiitake mushrooms and slice thin into 1⁄4 inch pieces

4. Cut and quarter the pear, onion and ginger.  Add these along with the garlic into a food processor and blend. 

5. In a large bowl, combine the blended ingredients with the soy sauce, mirin and sugar to create the marinade.

6. Pour a quarter of the marinade into the pot and add the short ribs, carrot, radish, mushroom and jujubes. Pour the remaining marinade over the ingredients.

7. IP Directions: Press the "Meat/Stew" and it will preset to 35 minutes. After the 35 minutes, allow it to *NPR (Natural Pressure Release) for 15 minutes and then **QR (Quick Release). Press Cancel and make sure floating metal pin is down before opening the lid. 

8. Remove carrots and radish as carefully as possible. Then remove the braising liquid and leave about 1/2 - 1 inch of liquid in the pot. Press saute and ladle the sauce over the meat for 5 minutes. The sauce will thicken and flavor the meat.

9. Plate the galbi-jjim by pouring some of the liquid on top with a ladle and finish it off by garnishing with green onions and sesame seeds. Enjoy!!

*NPR = Natural Pressure Release. Let the Instant Pot release steam naturally

**QR = Quick Release. Carefully turn the release valve from Sealing to Venting

Helpful Tips:

Remove the Jujube seed and roll the Jujube back when adding to the pot to retain its shape.

Cutting the carrot and radish into round pieces helps prevent the vegetables from breaking. 

I was able to get the short ribs from a local supermarket at a better price than the Korean market. Next time you're there, check for beef short ribs or try asking the butcher if they make those cuts.