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.
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 cloves 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
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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.
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2
Whisk together 1/2 cup soy sauce, 1 grated Asian pear (or Bosc pear), 1/4 cup brown sugar, 6 cloves 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.
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3
Place the bone-in beef short ribs in the pressure cooker. Pour the braising sauce and 1 cup beef broth over the ribs.
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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.
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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.
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6
Transfer ribs and vegetables to a serving platter. Skim fat from the braising liquid.
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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.
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8
Pour sauce over the ribs and garnish with 4 sliced scallions and 2 tsp toasted sesame seeds.