Galbijjim (Korean Braised Short Ribs)
Directions
- 1Soak the ribs in water for 30 minutes to remove excess blood and bone dust.
- 2Bring a large pot of water to a boil.
- 3Parboil the ribs for 8 minutes.
- 4Prepare the sauce ingredients: 1/2 Korean pear, 1/2 onion, 8 minced garlic cloves, 1 inch ginger chunk. Toss it all in the blender.
- 5Add to the blended mixture: 1/2 cup soy sauce, 1/4 cup mirin, 3 tbsp white sugar, 2 tbsp honey, 1/2 cup water. Whisk well.
- 6Rinse the parboiled ribs to remove impurities.
- 7Toss the ribs in the Instant Pot.
- 8Add the sauce.
- 9Pressure cook on high for 35 minutes.
- 10Peel the carrots and Korean radish and rinse well.
- 11Chop the carrots and radish into big chunks.
- 12After 35 minutes, let the pressure release naturally for 15 minutes, then quick release.
- 13Remove the ribs and toss the carrots and Korean radish into the Instant Pot. Put it on sauté mode for 20 minutes to cook and thicken the sauce.
- 14Put the ribs back in to keep warm.
- 15Garnish with sesame seeds and scallion.
Ingredients
- 4 lbs beef back ribs
- 1 Korean radish
- 1 carrot
- 0.5 Korean pear
- 0.5 onion
- 8 garlic cloves
- 1 inch ginger chunk
- 0.5 cup water
- 0.5 cup soy sauce
- 0.25 cup mirin
- 3 tbsp white sugar
- 2 tbsp honey
Equipment
blenderInstant Pot
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