Instant Pot Short Ribs (Galbi Jjim) recipe is here!! YAY!! Which means…YES – I got my Instant Pot!!!
Actually, I got it almost a month ago…😉 but I was so busy with travel and consulting for a new restaurant opening, the instant pot sat sadly on my counter all this time…in case you don’t know what Instant Pot is – it is a slow cooker + pressure cooker + rice cooker all rolled into one. Go to Instant Pot site for more info and see this review.
After having tried 2 recipes in one day, I have a feeling Instant Pot and I are going to become very very good friends. 😍
WHY INSTANT POT is Great for Galbi Jjim
Usually, Korean Short Ribs Stew (Galbi Jjim) takes hours to make and although it is one of my best recipes, I end up not cooking it very often because I need to set aside at least 3-4 hrs to make it. But with the Instant Pot Pressure Cooker function, I made it in just 35 minutes (cooking time)!!! So here’s what I really like about the Instant Pot so far –
- Time – I made this Instant Pot Short Ribs in 1/4th of the time needed to make Galbi Jjim the regular way (from 2 hrs down to 35 minutes of cooking time).
- Foolproof – when cooking Galbi Jjim, there’s always a risk of either cooking it too much or too little unless you time it or constantly check it. But with this Instant Pot Meat/Stew function, it cooked it just perfectly. Fall of the bone but not overcooked.
- Keeps warm without reducing – another thing that often happens when reheating Galbi Jjim is that every time you reheat, you can end up cooking too much and the liquid becomes too concentrated. But with the Keep Warm function, you can reheat it without any concerns for reducing too much.
- Flavor – My family was really surprised how great the flavor was. This Instant Pot Short Ribs recipe produced just as good, if not better results than my original Galbi Jjim recipe. This modified Galbi Jjim recipe uses red wine instead of sake, more vegetables to meat ratio and less water.
MY STOVE TOP GALBI JJIM RECIPE (if you don’t have an Instant Pot)
No Instant Pot or a pressure cooker? No problem. Here’s my Stove Top Galbi Jjim RECIPE!
OK, well, let’s get started!
Instant Pot Short Ribs – Korean Galbi Jjim Recipe
Servings: 3-4 Prep Time: 20 min Cook Time: 35 min Difficulty: Easy
Full Ingredients appear in RECIPE CARD at bottom of page:
Ingredients
- 2 lb Beef Short Ribs (소갈비 Seo Galbi)\
- 5 large dried shitake mushrooms
- 1/2 lb Korean radish or Daikon
- 1 large carrot
- 3 green onions (1 for garnish)
- 8 peeled chestnuts, Korean canned works well
- 10 Tbsp shitake mushroom water
- 1 cup water
- 1-2 Tbsp sesame oil (finish)
- Galbi Jjim Seasoning Sauce(see Recipe Card)
- Soak dried Shitake mushrooms in water. If you use warm water, it will speed things up and be ready in 10-15 min. If using cold water, it will take 30 min. or longer – until the stems are fully soft. Do NOT throw away the mushroom water.
- Soak short ribs in cold water to draw out any impurities.
Soaking Short Ribs in Water - While mushrooms and ribs are soaking, peel and cut radish into big chunks. About 3/4 in thick and 2 inch sides.
- Peel and cut carrots into big chunks (1.5 in long). Cut green onions into 2 in long pieces.
- When mushrooms are fully soaked, take them out of the water and cut into quarters. Remember to save the mushroom water for later. See my Galbi Jjim post for more details.
Instant Pot Short Ribs (Galbi Jjim) Ingredients - After the ribs have been soaking for 15 min or so, water will be cloudy like below-
Soaked Short Ribs Remove ribs from water and let the ribs drain. With a knife or scissors, trim off excess fat and score center of the ribs (just a shallow cut, not all the way down).
Fat Removed from Short Ribs for Galbi Jjim - If using canned chestnuts (I like canned chestnuts because they still stay crunchy after cooking), drain away the syrup and just save the chestnuts.
Korean Canned Chestnuts for Instant Pot Short Ribs Galbi Jjim If using fresh or dried chestnuts, just use as is.
- Prepare sauce by mixing all sauce ingredients.
- Now, we are ready for the Instant Pot! Add the ribs, then all the vegetables (radish, carrots, mushrooms, chestnuts) and green onions.
Galbi Jjim – Short Ribs ready for Instant Pot - Pour Galbi Jjim seasoning sauce on top.
Instant Pot Short Ribs Galbi Jjim with Sauce - Add 10 Tbs of mushroom water (from 1) and 1 cup of water.
InstantPot Short Ribs Galbi Jjim ready to cook Instant Pot Stew function for Short Ribs - Now close the lid and set it to Meat/Stew function which should be 35 minutes of pressurized cooking!
- When it is done, follow instructions to release steam and open. You can see that there is a large amount of fat/oil that is on top. We need to remove this! You can remove the fat using the traditional method of cooling and letting the fat solidify (see my Galbi Jjim post on how to) or use a fat separator OR you can use a new method that I found while cooking for this recipe! See my next post no how to separate fat from stock.
- After skimming the fat, taste the meat and the sauce. Adjust by adding more honey or soy sauce if you’d like. Finally, add 1-2 Tbs sesame oil as a finish.
- Garnish with some fresh julienned green onions. Serve with rice and kimchi and you will love it!
Psst…the purple flowers are Sage flowers. Galbi jjim is not the prettiest food to take pictures of so I wanted to add a bit of color..
Instant Pot Korean Short Ribs (Galbi Jjim)
Korean Short Ribs (Galbi Jjim) takes hours to cook but with this Instant Pot Short Ribs recipe will cook it in just 35 minutes and it's absolutely delicious!
Prep: 20 minutes
Cook: 35 minutes
Total Time: 55 minutes
serves: 4
Ingredients
- 2 lb Beef Short Ribs (소갈비 Seo Galbi)
- 5 large dried shitake mushrooms
- 1/2 lb Korean radish or Daikon
- 1 large carrot
- 3 green onions (1 for garnish)
- 8 peeled chestnuts (Korean canned works well)
- 10 Tbsp shitake mushroom water
- 1 cup water
- 1-2 Tbsp sesame oil (finish)
Galbi Jjim Seasoning
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup red wine
- 2 Tbsp honey
- 2 Tbsp sesame oil
- 1/2 tsp sesame seeds
- 1/4 tsp black pepper
- 2 Tbsp garlic (chopped)
- 1/2 tsp garlic powder
Instructions
- Soak dried Shitake mushrooms in water. About 10-15 min in warm water or 30 min in cold water or until the stems are fully soft. Do NOT throw away the mushroom water.
- Soak short ribs in cold water to draw out the blood.
- While the mushrooms and ribs are soaking, peel and cut radish into big pieces. Cut radish into 3/4 in thick and 2 in big slices.
- Peel and cut carrots into big chunks (1.5 in long).
- Once the mushrooms fully soaked, take them out of the water and quarter them. Remember to save the mushroom water for later. See my Galbi Jjim post for more details.
- After the ribs have been soaking for 15 min, water should be cloudy.
- Remove ribs from water and let ribs drain. With a knife, trim off excess fat and score center of the ribs (just on the surface, not all the way down).
- If using canned chestnuts (I like canned chestnuts because they still stay crunchy after cooking), drain away the syrup and just save the chestnuts. If using fresh or dried chestnuts, just use as is.
- Prepare sauce by mixing all sauce ingredients.
- Now, we are ready for the Instant Pot! Add the ribs, then all the vegetables (radish, carrots, mushrooms, chestnuts) and green onions.
- Pour seasoning sauce on top of the ribs and vegetables.
- add 10 Tbs of soaking water from shitake mushrooms and 1 cup of water.
- Now close the lid and set it to Meat/Stew function which should be 35 minutes of pressurized cooking.
- When it is done, follow instructions to release steam and open. You can see that there is a large amount of fat/oil that is on top. Remove fat. See my blog post for tips on how to easily remove fat.
- After removing the fat, taste the meat and the sauce. Adjust by adding more honey or soy sauce but should be fine. Finally, we need to add some seasoning as a finish. Add 1-2 Tbs sesame oil.
- Use some fresh julienned green onions as garnish. Serve with rice and kimchi!
Tips & Notes:
When increasing the amount to more than 2 lbs of ribs, you don't need to increase the sauce + liquid recipe at the same ratio. Increase only about 50% for doubling the recipe. e.g. If you are making 4lbs, then increase the liquid amount by 1.5 not 2.
You can double it but I just find that you end up with way more liquid than necessary.
Nutrition Information:
Calories: 554kcal (28%)| Carbohydrates: 37g (12%)| Protein: 36g (72%)| Fat: 27g (42%)| Saturated Fat: 8g (50%)| Cholesterol: 97mg (32%)| Sodium: 1760mg (77%)| Potassium: 990mg (28%)| Fiber: 2g (8%)| Sugar: 24g (27%)| Vitamin A: 2635IU (53%)| Vitamin C: 23.1mg (28%)| Calcium: 59mg (6%)| Iron: 5mg (28%)
Notes
- My Galbi Jjim recipe is kind of on the sweet side. If you like things less sweet, just reduce the sugar amount.
- Add jujubes, kabocha squash or potatoes if you’d like.
- Most Galbi Jjim recipes will end up with very little broth but mine is more like a stew which I like. I always felt things were too dry. And the leftover broth is so yummy when poured over rice.
Enjoy!!
XOXO ❤
JinJoo
Made this over the weekend using Instant pot.The meat came out tender, but vegetables were over done and mushy. I didn’t use mushrooms as my husband is not a fan of mushrooms. I loved meat broth over steamed rice.
The vegetables are supposed to be very soft (almost mushy) in Korean Galbijjim but if you want it to be less, feel free to add the vegetables even later in the cooking process.
I’m so looking forward to making this. You mentioned making it the night before. Up until which step can you prep ahead? Thank you!
Oh, you can just cook everything – just maybe cook a little less altogether then remove the fat the next day and finish cooking. It’s ok to overcook this a bit so don’t worry if you end up cooking longer than in the recipe. Enjoy!
Looks amazing! Can it be prepared without the pressure cooker on the stovetop or in the oven?
Yes of course! I have a link to the Stove Top recipe (I just updated the post so it’s easier to see) on my post so try that out!
Hi! Thanks for this recipe. I want to try it with boneless short ribs. How would you suggest adjusting the time
Hmm.. I’m not totally sure but I would say try about 20 min – manual on High pressure? If it’s still tough, you could just close it up and cook a few more minutes. Try a few more min. but shouldn’t go over like 25 min.. Good luck!!