Easy Korean Braised Short Ribs (Galbi Jjim) Made in an Electric Pressure Cooker
Easy Korean Braised Short Ribs (Galbi Jjim) Made in an Electric Pressure Cooker
Recipe for Korean Braised Short Ribs (Galbi Jjim) Using an Electric Pressure Cooker
Experience incredibly tender and flavorful beef short ribs made with Korean beef (Yukwoo), which is more affordable and just as delicious as Hanwoo! Forget standing over the stove; this recipe uses an electric pressure cooker for a simple yet impressive Galbi Jjim. Perfect for busy days or special occasions!
Main Ingredients- Beef short ribs 850g
- Radish (Moo) 1 piece (approx. 400g)
- Carrot 1/2
- Shiitake mushrooms 7
Seasoning Ingredients- Apple 1/2
- Onion 1/2 (small size, use 1/4 if large)
- Leek (white part only) 1 stalk
- Sugar 2 Tbsp
- Minced garlic 2 Tbsp
- Soy sauce 10 Tbsp
- Cooking wine (Mirin) 5 Tbsp
- Soju or rice wine 3 Tbsp
- Oligosaccharide 2 Tbsp
- Oyster sauce 1 Tbsp
- Black pepper 0.3 Tbsp (approx. 1/4 tsp)
- Sesame oil 1 Tbsp
- Apple 1/2
- Onion 1/2 (small size, use 1/4 if large)
- Leek (white part only) 1 stalk
- Sugar 2 Tbsp
- Minced garlic 2 Tbsp
- Soy sauce 10 Tbsp
- Cooking wine (Mirin) 5 Tbsp
- Soju or rice wine 3 Tbsp
- Oligosaccharide 2 Tbsp
- Oyster sauce 1 Tbsp
- Black pepper 0.3 Tbsp (approx. 1/4 tsp)
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
Properly blood-draining the short ribs is key to a clean flavor. Soak the beef short ribs in cold water, changing the water every hour, for a total of 3 hours. If using frozen ribs, extend the soaking time to about 5 hours to ensure thorough blood removal.
Step 2
Bring a pot of water to a rolling boil. Once boiling, carefully add the short ribs and pour in about half a cup of soju (or rice wine). Blanch for 3 minutes to remove impurities and any gamey smell.
Step 3
After blanching, rinse each piece of short rib under cold running water. Pay special attention to cleaning around the bone ends to remove any residual blood clots or bone fragments. This step ensures a clear and refined taste. Once rinsed, place the ribs in a colander to drain excess water while you prepare the marinade.
Step 4
Prepare the ingredients for the flavorful marinade. Peel and core the apple. Peel the onion (use half of a small one, or a quarter of a large one). Trim the leek to use only the white part. Place these prepared vegetables and the apple into a blender and process until smooth.
Step 5
In a large bowl or container, combine the blended mixture with the remaining seasoning ingredients. Add 2 Tbsp sugar, 2 Tbsp minced garlic, 10 Tbsp soy sauce, 5 Tbsp cooking wine, 3 Tbsp soju (or rice wine), 2 Tbsp oligosaccharide, 1 Tbsp oyster sauce, 0.3 Tbsp black pepper (about 1/4 tsp), and 1 Tbsp sesame oil. Mix everything thoroughly until well combined to create the delicious marinade.
Step 6
Add the drained short ribs to the prepared marinade. Gently toss and massage the marinade into the meat, ensuring every piece is well-coated. Cover the container tightly and refrigerate for at least half a day, or preferably overnight, to allow the flavors to deeply penetrate the meat.
Step 7
Prepare the vegetables that will add texture and sweetness to the dish. Cut the radish and carrot into bite-sized cubes (about 1-inch). To prevent them from breaking apart during cooking and for a neater presentation, you can round off the sharp edges of the cubes using a knife. Set the prepared vegetables aside.
Step 8
Add the shiitake mushrooms for an earthy aroma and delightful chew. Remove the tough stems. You can make decorative cuts, like cross patterns or shallow slashes, on the mushroom caps. This not only looks appealing but also helps the mushrooms absorb more flavor.
Step 9
Now, it’s time to cook the marinated ribs using the electric pressure cooker. Place all the marinated short ribs into the inner pot of the pressure cooker. Crucially, do not add any water. Select the ‘Steam’ or ‘Multi-Cook’ function on your pressure cooker and start the cooking cycle.
Step 10
Once the first ‘Steam’ cycle is complete, carefully open the pressure cooker. Add the cubed radish and carrots, gently mixing them with the ribs. Place the prepared shiitake mushrooms on top, distributing them evenly. Select the ‘Steam’ or ‘Multi-Cook’ function again and start a second cooking cycle to ensure the vegetables are tender.
Step 11
After two ‘Steam’ cycles, your incredibly tender Galbi Jjim will be ready in approximately 40 minutes! Skim off any excess clear liquid that may have risen to the top if desired (this is fat but also flavorful). Serve the beautifully cooked Galbi Jjim in a dish, and enjoy this delightful Korean classic!
Step 12
If you find the dish needs more seasoning after the initial cooking, you can simply return it to the pressure cooker and run another ‘Steam’ cycle. If you need to cook rice in the same cooker, transfer the Galbi Jjim to a regular pot. Simmer it for about 5 more minutes on the stovetop before serving. For an extra kick, add one or two whole Korean chili peppers (cheongyang peppers) during this final simmer – it adds a wonderful spicy note!
Step 13
What would typically take about 1.5 hours in a regular pot is now perfectly cooked in just 40 minutes using an electric pressure cooker! No need to stir or constantly adjust the heat – the cooker does all the work, making it incredibly convenient. The pressure cooking guarantees melt-in-your-mouth tenderness. This Galbi Jjim is perfect for holidays, special gatherings, or simply a delicious home-cooked meal. Enjoy this fuss-free, flavorful Korean favorite!
