Instant Pot Short Ribs - Korean Galbi Jjim

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!
Course Beef, Main Course
Cuisine Korean
Keyword classic, hearty, party, rich
KoreanCategory Jjim (찜)
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 554kcal
Author JinJoo Lee


  • 2 lb Beef Short Ribs (소갈비 Seo Galbi)
  • 1 large carrot
  • 5 large dried shitake mushrooms
  • 1/2 lb Korean radish or Daikon
  • 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


  • 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 sauce and add 10 Tbs of soaking water from shitake mushrooms and 1 1/2 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!


Calories: 554kcal | Carbohydrates: 37g | Protein: 36g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 1760mg | Potassium: 990mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2635IU | Vitamin C: 23.1mg | Calcium: 59mg | Iron: 5mg