Instant Pot Korean Short Ribs (Galbijjim)
These Instant Pot Korean short ribs (galbijjim) are rich, beefy, and so tender they fall right off the bone. Braised in a sweet and savory soy-based sauce with potatoes and carrots for a hearty meal, this is the easiest way to make Korean braised short ribs at home.
Servings: 6
Calories: 481.3kcal
Equipment
Ingredients
- 3 lbs short ribs English style
- 3 medium red potatoes cut into 1.5 inch pieces
- 2 large carrots cut into 1.5 inch pieces
- 1 tablespoon sesame oil
Korean Style Braising Sauce:
- ½ cup low sodium soy sauce
- ⅓ cup mirin
- ¼ cup agave or honey
- 1 apple cored and roughly chopped (or 1 Asian pear)
- 1 cup onion chopped
- 6 cloves garlic peeled
- 1 inch piece of ginger sliced
Instructions
- Soak the short ribs in cold water for about 20 minutes while you gather the remaining ingredients. This helps remove bone fragments and keeps the sauce clear when cooked.3 lbs short ribs
- Add all the braising sauce ingredients to the Instant Pot along with the soaked short ribs. Leave out the carrots and potatoes for now.½ cup low sodium soy sauce, ⅓ cup mirin, ¼ cup agave, 1 apple, 1 cup onion, 6 cloves garlic, 1 inch piece of ginger
- Set to Pressure Cook on High for 35 minutes. When the timer finishes, let the pressure release naturally for 10 to 15 minutes to further tenderize the meat.
- Vent or quick-release the remaining pressure, remove the short ribs to a plate, and cover with foil so they don't dry out.
- Add the carrots and potatoes to the Instant Pot and set to Saute. Cook for 15 to 20 minutes, or until the vegetables are tender and the sauce has reduced to your liking.3 medium red potatoes, 2 large carrots
- Return the short ribs to the pot and stir in the sesame oil. Serve over rice and enjoy!1 tablespoon sesame oil
Notes
Use thick, English-cut short ribs for braising, not thin flanken cut ribs.
Asian pear can be used in place of the apple for a more traditional flavor.
Slow cooker: cook on low 6 to 8 hours, adding potatoes and carrots in the last hour.
Storage: refrigerate 3 to 4 days or freeze up to 2 months. Flavor improves overnight.
Nutrition
Calories: 481.3kcal | Carbohydrates: 41.11g | Protein: 35.45g | Fat: 19.56g | Saturated Fat: 7.57g | Cholesterol: 97.68mg | Sodium: 955.2mg | Potassium: 1274.1mg | Fiber: 3.9g | Sugar: 16.51g | Vitamin A: 4025.82IU | Vitamin C: 14.88mg | Calcium: 48.81mg | Iron: 5mg