Pressure Cooker Korean Galbi Jjim

Name: Pressure Cooker Korean Galbi Jjim
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
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

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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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

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

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

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

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

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

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

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Korean Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How much time should I plan for Pressure Cooker Korean Galbi Jjim?

As written, 90 minutes: 30 of prep and 60 of cooking. The longest single stretch is step 4 (45 minutes): "Seal the lid and cook on High Pressure for 45 minutes."

What internal temperature should Pressure Cooker Korean Galbi Jjim reach?

For Pressure Cooker Korean Galbi Jjim, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Why pat it dry first in Pressure Cooker Korean Galbi Jjim?

Step 1 reads: "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." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for mirin in Pressure Cooker Korean Galbi Jjim?

The entry for Pressure Cooker Korean Galbi Jjim calls for 1/4 cup mirin (or dry sherry). In its place: Use dry sherry or sake with half a teaspoon of sugar per tablespoon. Rice vinegar with the same sugar works when you want it alcohol-free.

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

Yes. The gluten in Pressure Cooker Korean Galbi Jjim is 1/2 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Pressure Cooker Korean Galbi Jjim?

One serving (the recipe makes 4) is about 560 calories, with 5 g protein, 24 g carbohydrate and 13 g fat, plus 4 g fiber and 742 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Pressure Cooker Korean Galbi Jjim can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "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." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.