Galbijjim (Korean Braised Short Ribs)

75 mins
Serves 4
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Directions

  1. 1Soak the ribs in water for 30 minutes to remove excess blood and bone dust.
  2. 2Soak the ribs in water for 30 minutes to remove excess blood and bone dust.
  3. 3Soak the ribs in water for 30 minutes to remove excess blood and bone dust.
  4. 4Bring a large pot of water to a boil.
  5. 5Bring a large pot of water to a boil.
  6. 6Bring a large pot of water to a boil.
  7. 7Parboil the ribs for 8 minutes.
  8. 8Parboil the ribs for 8 minutes.
  9. 9Parboil the ribs for 8 minutes.
  10. 10Prepare the sauce ingredients: 1/2 Korean pear, 1/2 onion, 8 minced garlic cloves, 1 inch ginger chunk. Toss it all in the blender.
  11. 11Prepare the sauce ingredients: 1/2 Korean pear, 1/2 onion, 8 minced garlic cloves, 1 inch ginger chunk. Toss it all in the blender.
  12. 12Prepare the sauce ingredients: 1/2 Korean pear, 1/2 onion, 8 minced garlic cloves, 1 inch ginger chunk. Toss it all in the blender.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Rinse the parboiled ribs to remove impurities.
  17. 17Rinse the parboiled ribs to remove impurities.
  18. 18Rinse the parboiled ribs to remove impurities.
  19. 19Toss the ribs in the Instant Pot.
  20. 20Toss the ribs in the Instant Pot.
  21. 21Toss the ribs in the Instant Pot.
  22. 22Add the sauce.
  23. 23Add the sauce.
  24. 24Add the sauce.
  25. 25Pressure cook on high for 35 minutes.
  26. 26Pressure cook on high for 35 minutes.
  27. 27Pressure cook on high for 35 minutes.
  28. 28Peel the carrots and Korean radish and rinse well.
  29. 29Peel the carrots and Korean radish and rinse well.
  30. 30Peel the carrots and Korean radish and rinse well.
  31. 31Chop the carrots and radish into big chunks.
  32. 32Chop the carrots and radish into big chunks.
  33. 33Chop the carrots and radish into big chunks.
  34. 34After 35 minutes, let the pressure release naturally for 15 minutes, then quick release.
  35. 35After 35 minutes, let the pressure release naturally for 15 minutes, then quick release.
  36. 36After 35 minutes, let the pressure release naturally for 15 minutes, then quick release.
  37. 37Remove 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.
  38. 38Remove 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.
  39. 39Remove 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.
  40. 40Put the ribs back in to keep warm.
  41. 41Put the ribs back in to keep warm.
  42. 42Put the ribs back in to keep warm.
  43. 43Garnish with sesame seeds and scallion.
  44. 44Garnish with sesame seeds and scallion.
  45. 45Garnish with sesame seeds and scallion.

Ingredients

  • 4 lbs beef back ribs
  • 4 lbs beef back ribs
  • 4 lbs beef back ribs
  • 1 Korean radish
  • 1 Korean radish
  • 1 Korean radish
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 0.5 Korean pear
  • 0.5 Korean pear
  • 0.5 Korean pear
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 1 inch ginger chunk
  • 1 inch ginger chunk
  • 1 inch ginger chunk
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.25 cup mirin
  • 0.25 cup mirin
  • 0.25 cup mirin
  • 3 tbsp white sugar
  • 3 tbsp white sugar
  • 3 tbsp white sugar
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey

Equipment

blenderInstant Pot