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Pressure Cooker Korean Galbi Jjim

Tender braised short ribs in a savory-sweet Korean sauce of soy, pear, and sesame, ready in a fraction of the traditional stovetop time. Serve over steamed rice with the silky braising liquid as a sauce.

90 minMediumServes 4560 cal/serving

KoreanDinnerPressure CookerStandardNightshade-Free

Ingredients

  • 4 lbs bone-in beef short ribs, cut flanken-style
  • 1/2 cup soy sauce
  • 1 Asian pear (or Bosc pear), grated
  • 1/4 cup brown sugar
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp toasted sesame oil
  • 1/4 cup mirin (or dry sherry)
  • 1 cup beef broth
  • 1 lb daikon radish, cut in 1-in chunks
  • 2 carrots, cut in 1-in chunks
  • 4 scallions, sliced
  • 2 tsp sesame seeds, toasted
  • 2 tsp cornstarch

Instructions

  1. 1

    Soak 4 lbs cut flanken-style bone-in beef short ribs in cold water for 30 minutes to remove excess blood, then drain and pat dry.

  2. 2

    Whisk together 1/2 cup soy sauce, 1 grated Asian pear (or Bosc pear), 1/4 cup brown sugar, 6 minced garlic cloves, 2 tsp grated fresh ginger, 2 tsp toasted sesame oil, and 1/4 cup mirin (or dry sherry) in a bowl to make the braising sauce.

  3. 3

    Place the bone-in beef short ribs in the pressure cooker. Pour the braising sauce and 1 cup beef broth over the ribs.

  4. 4

    Add 1 lb cut in 1-in chunks daikon radish and 2 cut in 1-in chunks carrots around the ribs. Seal the lid and cook on High Pressure for 45 minutes.

  5. 5

    Allow a 15-minute natural pressure release, then carefully release remaining pressure. Check that beef reaches an internal temperature of at least 145°F (63°C) - braised short ribs will be much higher and fall-off-the-bone tender.

  6. 6

    Transfer ribs and vegetables to a serving platter. Skim fat from the braising liquid.

  7. 7

    If desired, mix 2 tsp cornstarch with 2 teaspoons of cold water, stir into the braising liquid, and simmer on Sauté mode for 3-4 minutes until slightly thickened.

  8. 8

    Pour sauce over the ribs and garnish with 4 sliced scallions and 2 tsp toasted sesame seeds.

Questions

Can I make Pressure Cooker Korean Galbi Jjim gluten-free?

Yes. The gluten in this entry is 1/2 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pressure Cooker Korean Galbi Jjim keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Korean Galbi Jjim?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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