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.
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).
If using fresh or dried chestnuts, just use as is.
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..
A quick short video on how I remove fat from my Galbi Jjim –
Instant Pot Korean Short Ribs (Galbi Jjim)
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:
Nutrition Information:
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
Lee says
Hi, how long does it need to cook if I use frozen ribs? Thanks.
JinJoo says
So honestly, I have not tried cooking frozen short ribs so I’m not completely sure but from what I see online, it seems you can try cooking frozen ribs by increasing cooking time by 50%. And mostly steaming and braising is not recommended for frozen meat but because I do use a lot of liquid of my Galbi Jjim, I think you should be OK but cannot guarantee. Let me know how it turns out if you try it! Thanks for asking.
Lee says
Thank you Jinjoo!!
Jenn says
I never comment on blogs (I think this is my first time) but I have to say this recipe was amazing and so delicious. Best Kalbijjim recipe I’ve tried so far. I loved using red wine in it actually. Thank you so much for sharing and for all your awesome work on this blog. As a new (Korean-American) mom who never really learned how to cook until starting a family I’m SOOOOO grateful for your site. 🙂
JinJoo says
Hi Jenn! Yay!! Sooo happy to hear that you enjoyed my Kalbijjim. And that my blog is helping you cook Korean food for your family. Thank you so much for taking the time to comment – I really appreciate it. It really makes it all worth it. 💕
T.K. says
This is now my favorite recipe for Galbi Jjim. I used baby potatoes instead of daikon and a sweet Korean black raspberry wine (aka bokboonja). I accidentally left out the 1.5 cup water, but it came out with plenty of liquid. This dish had so much depth of flavor that my whole family really enjoyed it. This recipe is a keeper and I can’t wait to try your other Instant Pot recipes. Thanks for an awesome recipe 🙂
JinJoo says
Fabulous!! So happy to hear that this is your favorite recipe now – and thank you so much for sharing what you did – bokbooonja sounds awesome. I think I want to try that next time. And yes, my recipe does produce more liquid than most recipes because I just don’t like things to be dry but if it came out good for you, that’s great. Thanks again for leaving me such great feedback. Really appreciate it.
Min says
if i double the recipe should i add more time? thank you!!
JinJoo says
No. You won’t need to add more time but do make sure it’s not too much for your pot size. You should also know that it will take longer to come to pressure and that’s why you don’t need to increase time. Good luck!
Tina says
I just made this tonight. Delicious and so easy to make! I wish I had the chestnuts. May be next time. I saw that someone made this recipe with ox tail. The grocery stores in my town has better ox tails than beef short ribs. I will definitely make this again, with ox tail
Thank you for sharing!
JinJoo says
HI Tina, I’m so glad you enjoyed it! It really is quite easy to make isn’t it? Yes, ox tail will work quite well. Good luck and thank you for your feedback!!