Korean Short Rib
Ah yes... Korean Short Rib, called Galbi jjim (or kalbi jjim, galbijjim), is one of the most popular traditional Korean dishes.
The sweet & savory flavor combined with tender beef short rib, daikon, potatoes, carrots, and more is perfect as the main course with a bowl of rice and a side of kimchi. This favorite amongst anyone who's had the pleasure of trying it, can be somewhat intimidating for a few reasons:
- There can be a lot of ingredients to create the traditional flavors
- Access to some of the ingredients aren't always easily accessible
- It takes several hours to prepare and slow cook
Thanks to the Instant Pot and Korean food blogger Jinjoo of Kimchimari, now everyone can easily make this incredible dish in a fraction of a time with their Instant Pot. Here's a link to the original recipe. The recipe as-is is incredible and we highly recommend it. However, if you want to try something a little less soupy and sweet, here's how we changed the original.
INGREDIENTS
- 2 lb beef short ribs*
- 1 bag of baby carrots
- 8 medium dried shiitake mushrooms
- 1 small/medium Korean radish or daikon**
- 2 yellow potatoes**
- 3 green onions (1 for garnish)
- 12 peeled chestnuts**
- 10 tbsp shiitake mushroom water
- ½ cup water
- 1-2 Tbsp sesame oil (finish)
SEASONING INGREDIENTS
- ½ cup soy sauce
- ⅛ cup sugar
- ¼ cup red wine
- 2 tbsp honey
- 2 tbsp sesame oil
- ½ tsp sesame seeds
- ¼ tsp black pepper
- 2 tbsp garlic, chopped
- ½ tsp garlic powder
INSTRUCTIONS
- Soak shiitake mushrooms in a bowl of warm water for 15 minutes. Note: We're going to use this water later
- At the same time and in a separate bowl, soak the beef short ribs for about 15 minutes to draw the blood out
- Peel and cut radish into big chunks. Note: Don't get caught up on the size but we recommend not going smaller than a tater tot
- Cut 2 of the green onions into 2-inch strips
- After 15-20 minutes, drain the short ribs and score each piece with a sharp knife the long way on the bone and the short way, perpendicular to the bone, on the meat-side (if using bone-in). If using boneless, just score each chunk Note: Don't get too caught up with the scoring. It helps to open the meat up for the seasoning and makes it a little easier to eat
- Pull the rehydrated shiitake mushrooms and cut each into 4 quarters. Don't forget to reserve the shiitake mushroom water
- Add the short ribs, daikon, potatoes, carrots, shiitake mushrooms, chestnuts, and green onions to the Instant Pot in that order
- Make the seasoning by mixing all the ingredients
- Pour the seasoning into the Instant Pot
- Add 10 tbsp of the shiitake mushroom water
- Add 1/2 cup of water
- Close the lid, making sure the release valve is in the Sealed position
- Press Meat/Stew and pressure cook for 35 minutes
- When the timer goes off, quick release the pressure
- Once released, DO NOT STIR. You'll need to skim the fat off the top of the broth. We usually use a ladle to scoop out the top layer, which is the fat. Kimichimari's method of letting the stew cool down then scooping out the coagulated fat, is more effective but takes a bit longer
- Serve with rice & kimchi for an amazing meal!
* Note: Can be bone-in or no bone. from Whole Foods, Costco, any butcher, cut in 2-in chunks but ... if boneless, cut each short rib strip into 2-3 inch chunks
** Note: The amount of each is more of starting point and can be adjusted to personal preference in future attempts, as long as it doesn't fill the Instant Pot above the max line
Don't have an Instant Pot yet? When you're ready to take the plunge into an awesome cooking experience, here's the Instant Pot we recommend: Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer. It's so well-priced and has all the features we use 99% of the time.
