Instant Pot Korean Short Ribs Recipes

INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS)

Instant Pot® Galbi (Korean-Style Short Ribs) image

This version of delicious Korean beef short ribs dish for your Instant Pot® or other multi-cooker pressure cooker will have the ribs falling off the bone! Soaking the ribs first is the traditional method. I recommend soaking for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour. If you don't have an Asian pear, an apple will do as a substitute. Serve over white rice.

Provided by fabeveryday

Categories World Cuisine Recipes Asian Korean

Time 2h25m

Yield 6

Number Of Ingredients 16

Ingredients

3 pounds beef short ribs
1 Asian pear - peeled, cored, and coarsely chopped
1 small onion, chopped
4 cloves garlic, chopped
½ tablespoon peeled and coarsely chopped fresh ginger
1 cup low-sodium soy sauce, divided
¼ cup rice wine
¼ cup water
¼ cup brown sugar
2 tablespoons sesame oil, divided
½ teaspoon ground black pepper
2 carrots, peeled and cut in chunks
5 radishes, peeled and cut into chunks
¼ cup white sugar
½ bunch green onions, chopped, or to taste
1 tablespoon sesame seeds, or to taste

Steps:

Soak ribs in a large bowl of water for 1 hour.
Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; puree until smooth. Transfer mixture to a mixing bowl. Add 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper and mix to create the sauce.
Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot®) and add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
Select the Saute function on your Instant Pot®. Stir in remaining soy sauce, remaining sesame oil, and white sugar. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot to get nice and saucy.
Garnish ribs and vegetables with green onions and sesame seeds.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 30.6 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3.1 g, Protein 25.2 g, SaturatedFat 18.4 g, Sodium 1588.5 mg, Sugar 21.2 g

INSTANT POT KOREAN SHORT RIBS

Instant Pot Korean Short Ribs image

Super flavorful Korean short ribs made in an Instant Pot. The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious!

Provided by Sue | My Korean Kitchen

Categories Main

Time 1h10m

Number Of Ingredients 13

Ingredients

1.5 kg bone-in beef short ribs ((3.3 pounds))
250 g carrots ((8.8 ounces), peeled & cut in medium size chunks)
200 g Korean radish ((7 ounces), (or daikon radish), optional, cut in medium size chunks)
1/2 cup water
1 red apple ((or nashi / asian pear), (170 g / 6 ounces), cored & chopped)
1/2 onion ((60 g / 2 ounces), peeled & chopped)
6 Tbsp soy sauce (, regular)
2 Tbsp brown sugar
2 Tbsp honey
2 Tbsp rice wine ((mirin))
1 Tbsp minced garlic
1 tsp sesame oil
5 whole black peppercorns

Steps:

Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes. Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.
Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)
Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy. Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.
Serve the ribs with steamed rice and other Korean side dishes. Steamed vegetables such as broccoli go well too.

Nutrition Facts : Calories 420 kcal, Carbohydrate 22 g, Protein 38 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 1163 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving

INSTANT POT SPICY KOREAN SHORT RIBS

Instant Pot Spicy Korean Short Ribs image

You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!

Provided by DanaAngeloWhite

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons chili paste (such as sambal oelek)
2 tablespoons molasses
2 teaspoons reduced sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, minced
2 lbs boneless short ribs, cut into pieces
1/2 teaspoon kosher salt
1/2 cup chopped fresh cilantro, for serving

Steps:

In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.

Nutrition Facts : Calories 579.2, Fat 52, SaturatedFat 22.6, Cholesterol 109.1, Sodium 326.2, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 20.8

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