Korean Style Ribs (Galbijjim)


  • 2 1/2 lbs beef Short Ribs
  • 6 garlic cloves
  • 1 yellow onion
  • 3 green onions
  • 1 tsp ginger
  • 6 cups Water
  • 1 small yellow onion
  • 1 Asian pear
  • 1 Korean radish
  • 1 carrot
  • 5 shiitake mushrooms
  • 3 green onions
  • 6 Jujubes (red dates)
  • 1 cup soy sauce
  • 4 tbsp Aji-Mirin
  • 2 tbsp honey
  • 1 tbsp garlic
  • 1/2 tbsp Ginger
  • 1/2 tbsp chilli flakes
  • 1/2 tsp black pepper
  • Wash the short ribs and place in a large container filled with cold water. Let it soak for 20 minutes. Prepare blanching and braising ingredients in the meantime.
  • Crush the 6 peeled garlic cloves with the side of the knife or heel of your palm, and place in the Inner Pot.
  • Add yellow onion, green onions, ginger, and drained short ribs to the pot.
  • Add 6 cups of cold water.
  • Select Sauté, cycle to the HIGH setting and set time for 10 minutes (00:10). Select Start. If you have an Instant Pot Tempered Glass Lid, you can cover your Instant Pot toquicken the boiling process.
  • Remove the lid (if used) once the liquid starts boiling to prevent the liquid from overflowing. Reduce temperature to LOW. Select START. Let short ribs boil for an additional 5-10 minutes (00:10). Skim off any scum from the surface.
  • Select CANCEL. Strain the blanching liquid and remove theribs from the inner pot and place them on a plate.
  • Add all your Braising ingredients to the pot and mix well.
  • Place short ribs back into the pot; and make sure ribs are covered by the cooked vegetables and sauces.
  • Place Multi-Cooker lid on the pot and lock it. Set to VENT.
  • Select SLOW COOK and set time to 6 hours (06:00). Select START.
  • When the cooking time reaches zero (00:00), Select CANCEL and remove lid. Plate your Galbijjim and enjoy!
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