Slow Cooked Korean Style Ribs (Galbijjim)

By: Instant Pot Culinary Team

Slow Cooked Korean Style Ribs (Galbijjim)
cuisine icon Cuisine
Korean
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
6-8 servings, aji-mirin, asian pear, beef short ribs, black pepper, carrot, chilli flakes, cook 6 hour, dinner, garlic, garlic cloves, ginger, gluten free, green onion, green onions, honey, Instant Pot Culinary Team, instant pot ribs, korean, korean radish chunks, main course, medium, more than 2 hours, prep 10 min, red dates, sauté, shiitake mushrooms, slow cook, soy sauce, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
6 hour

serving icon Servings
6-8 servings
Ingredients
  • 2.5 lbs beef Short Ribs
  • 3 green onions
  • 6 garlic cloves
  • 1 yellow onion
  • 1 tsp Ginger
  • 1 yellow onion
  • 1 Asian pear
  • 6 Korean radish chunks
  • 1 carrot
  • 5 shiitake mushrooms
  • 3 green onion
  • 6 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 sit for around 20 minutes while preparing the ingredients for blanching and braise.
  • Crush garlic cloves with the side of a knife and place in the Inner Pot.
  • Add yellow and green onions, ginger and drained short ribs to the pot.
  • Add 6 cups of cold water. To speed up the boiling process, consider using an Instant Pot Tempered Glass Lid.
  • Select SAUTÉ-HIGH and set the time to 10 minutes. Press START.
  • Open the lid (if using one) as soon as the liquid starts to boil to prevent overflow. Reduce the temperature to Custom-Level 2 with the knob. Press START. Let short ribs to boil for 5-10 minutes. Skim off any scum from the surface.
  • Press CANCEL. Take the ribs out to a large plate. Strain the liquid into a container and discard any extra fat from the surface.
  • Add all the ingredients for the braise into the pot and mix together.
  • Place short ribs back into the pot and cover with the mixture of vegetables and sauces as much as possible.
  • Close the Pressure Cooking Lid on the pot and set for VENT.
  • Select SLOW COOK-Beef and set the time to 6 hours. Press START.
Notes
  • Optional: Sesame oil can be drizzled to the top. We recommend serving with white rice.
  • Chef`s Tip: The first 7 steps can be completed one day before and the short ribs and stock can be stored in the refrigerator. Any fat solidifying on the surface of the stock can be discarded to reduce the fat content.
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