Slow Cooked Korean Style Ribs (Galbijjim)


  • 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
  • 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.
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