Instant Pot Korean Short Ribs

These Instant Pot Korean short ribs, known as galbijjim, are rich, beefy, and so tender they fall right off the bone. The ribs are braised in a sweet, savory soy-based sauce with potatoes and carrots for a hearty meal, and the Instant Pot gets them there in a fraction of the time it takes to cook them on the stovetop. This is my favorite way to make Korean short ribs at home.

Galbijjim (갈비찜), also spelled kalbi jjim or galbi jjim, is a classic Korean braised short rib dish. “Galbi” means rib and “jjim” means braised or steamed. It’s a dish my family only made for special occasions when I was growing up, since it took several hours to make. This galbijjim recipe is inspired by the meals I grew up eating and has been retested for the Instant Pot in my own kitchen.

Traditionally, it simmers on the stovetop for two to three hours until the meat is meltingly tender. The Instant Pot gives you that same fall-off-the-bone result in about a third of the time.

Whenever I make these, I think of my childhood and how the whole house would smell incredible while my mom braised the ribs for hours on the stove. Now that I use the Instant Pot, I can put these on the table in under 90 minutes, so they’ve gone from a special occasion dish to something we make far more often.

What are galbijjim short ribs?

Galbijjim is beef short ribs braised low and slow in a soy based sauce until the meat pulls away from the bone. It’s saucy rather than grilled, which sets it apart from galbi (the marinated, grilled short ribs you get at Korean BBQ). In Korea it’s a celebration dish served at holidays like Chuseok and Seollal, but with a pressure cooker you can make it any night of the week.

What cut of short ribs to use

Start with thick cut, English style short ribs. English-cut ribs are sliced parallel to the bone, giving you a chunky piece of meat sitting on top of a single bone, which is exactly what you want for braising. This is different from flanken cut ribs, which are sliced thin across the bones and are meant for grilling, not braising.

You’ll almost always find English-cut short ribs at Korean grocery stores. If you don’t have one nearby, ask your butcher for English style short ribs. Look for pieces with plenty of meat and good marbling.

Why soak the short ribs first

Before cooking, soak the short ribs in cold water while you prep the rest of your ingredients, for at least 20 minutes. This draws out excess blood and loosens any bone fragments, which keeps the braising sauce clean and clear instead of cloudy. It’s a small step that makes a real difference in the final dish.

Ingredient notes and substitutions

English style short ribs: English-cut ribs are sliced parallel to the bone, giving you a chunky piece of meat sitting on top of a single bone. Choose ones with plenty of meat and good marbling.

Apple or Asian pear: The apple adds natural sweetness and helps tenderize the meat. If you can find an Asian pear, it’s the more traditional choice and works beautifully here. Use one either way.

Agave or honey: Agave keeps the sauce smooth and mellow. Honey works just as well if that’s what you have. One reader swaps in honey every time with great results.

Soy sauce: I use low sodium soy sauce so I can control the salt level. If you only have regular soy sauce, taste the sauce before serving and adjust.

Mirin: Mirin adds a gentle sweetness and depth. If you don’t have it, you can use a dry rice wine with a small pinch of extra sweetener.

How to make Instant Pot Korean short ribs

1. Add the soaked short ribs to the Instant Pot along with all the braising sauce ingredients. There’s no need to finely chop the onion, garlic, apple, or ginger, since they all melt into the sauce as it cooks.

2. Set the Instant Pot to Pressure Cook for 35 minutes on High Pressure. Make sure the steam release valve is closed or set to “Sealing” and the float valve pin is down.

3. When it’s done, let the pressure release naturally for 10 to 15 minutes before opening the steam release valve. Delaying the steam release keeps the meat tender. Remove the ribs and cover them with plastic wrap or foil so they don’t dry out.

4. Set the Instant Pot to Saute and add the carrots and potatoes. Let everything cook and reduce for 15 to 20 minutes, until the vegetables are cooked through and the sauce has thickened to your liking. Remove the piece of ginger, add the ribs back in, and stir in a little sesame oil.

5. Serve over rice and garnish with scallions and sesame seeds. Enjoy!

Can I make this in a slow cooker?

Yes. Add everything except the carrots and potatoes to the slow cooker and cook on low for 6 to 8 hours, until the meat is tender. Add the carrots and potatoes for the last hour or so, or finish them separately on the stovetop and stir them in with the sesame oil at the end. Several readers have made this dish in a slow cooker and loved the results.

What to serve with Korean short ribs

These ribs are made to go over a bowl of steamed white rice, which soaks up all that glossy sauce. Round out the meal with these side dishes:

• Spicy Korean Cucumber Salad (Oi Muchim)
• Ramen Eggs – Soy Sauce Marinated Eggs
• Korean Lettuce Salad (Sangchu Geotjeori)
• Korean Soybean Sprout Side Dish – Kongnamul Muchim
• Crunchy Korean Pickled Radish – Fast and Easy!
• Gyeran Mari (Korean Rolled Egg Omelet)
• Mayak Egg (Korean Marinated Eggs)
• Korean Steamed Eggs | Gyeran Jjim (계란찜)
• Spicy Korean Radish Salad | Musaengchae

Storage and reheating

Store leftover galbijjim in an airtight container in the fridge for 3 to 4 days. The sauce will thicken as it chills, which is normal. Reheat gently on the stove over low heat with a splash of water to loosen the sauce. The flavors deepen overnight, so leftovers are arguably even better the next day.

To freeze, cool completely and store in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

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• Sticky Instant Pot Asian Ribs Recipe
• The Ultimate Korean Fried Chicken
• Easy Japchae (Korean glass noodle stir fry)
• Soondubu Jjigae | Spicy Korean Soft Tofu Soup
• Doenjang Jjigae (Korean Soybean Paste Stew)
• Easy Tteokguk (Korean Rice Cake Soup)