Korean Style Ribs (Galbijjim)

Galbijjim is a Korean staple reserved for special events and holidays like the Lunar New Year. Complex flavors, a rich sauce and intoxicating aromas conjure a homey atmosphere while you’re cooking and after you’re done plating. We recommend serving these short ribs with white rice and a drizzle of sesame oil

Cuisine

Korean

Course

Dinner, Main Course

Difficulty

Medium

Duration

more than 2 hours

Diet

Gluten Free

Cooking Technique

Sauté, Slow Cook

Keywords

6-8 servings, aji-mirin, asian pear, beef short ribs, black pepper, carrot, chilli flakes, dinner, garlic, garlic cloves, ginger, gluten free, green onions, honey, Instant Pot Culinary Team, jujubes (red dates), korean, korean radish, main course, medium, more than 2 hours, sauté, shiitake mushrooms, short ribs recipe, slow cook, slow cook recipes, small yellow onion, soy sauce, water, yellow onion

Servings

6-8 servings

Ingredients

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

Instructions

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!