Tender Braised Short Ribs (Galbijjim)
Easily Make Perfect Korean Braised Short Ribs with a Pressure Cooker
No Korean holiday feast is complete without Galbijjim! This recipe shows you how to make delicious, fall-off-the-bone Korean braised short ribs effortlessly using a pressure cooker. Perfect for special occasions and family gatherings.
Main Ingredients
- 1kg Beef short ribs for braising (Galbijjim cut)
- 15 Chestnuts
- 10 Jujubes (Korean dates)
- 1 Carrot
- 1/5 Daikon radish
Braising Sauce Ingredients
- 6 Tbsp Soy sauce
- 1 Onion
- 8 Cloves garlic, minced
- 5 Tbsp Rice wine (Mirin or Cheongju)
- 2 Tbsp Toasted sesame seeds
- 1 packet Pear juice (or 1/2 cup grated pear)
- Pinch of black pepper
- 1 Tbsp Sesame oil
- 2 Tbsp Sugar (adjust to taste)
- 6 Tbsp Soy sauce
- 1 Onion
- 8 Cloves garlic, minced
- 5 Tbsp Rice wine (Mirin or Cheongju)
- 2 Tbsp Toasted sesame seeds
- 1 packet Pear juice (or 1/2 cup grated pear)
- Pinch of black pepper
- 1 Tbsp Sesame oil
- 2 Tbsp Sugar (adjust to taste)
Cooking Instructions
Step 1
Soak the beef short ribs in cold water for about 30 minutes to 1 hour to remove excess blood. Change the water periodically for a cleaner taste. Soaking for half a day is even better.
Step 2
In a large pot, bring plenty of water to a boil. Add a drop of cooking oil and a few whole peppercorns. Once boiling, add the drained short ribs and blanch for 3-5 minutes, just until the surface turns color. This helps remove any impurities and gamey odors.
Step 3
Skim off any foam or scum that rises to the surface while blanching. This ensures a clear and clean broth.
Step 4
Drain the blanched ribs and rinse them thoroughly under cold running water to remove any remaining residue. Let them drain well in a colander.
Step 5
While the ribs are draining, prepare the vegetables. Peel the chestnuts. Remove the pits from the jujubes and slice them. Cut the carrot and daikon radish into large, bite-sized cubes. (Add the radish later in the cooking process to prevent it from becoming too soft.)
Step 6
To help the sauce penetrate better and make the meat more tender, you can score the ribs with a knife. Make shallow cuts across the surface of the ribs.
Step 7
Prepare the braising sauce. In a blender or food processor, combine 6 Tbsp soy sauce, 1 peeled onion, 8 minced garlic cloves, 5 Tbsp rice wine, 2 Tbsp toasted sesame seeds, 1 packet pear juice, a pinch of black pepper, 1 Tbsp sesame oil, and 2 Tbsp sugar. Blend until smooth. (Adjust sugar to your sweetness preference.)
Step 8
If you prefer, you can use freshly grated pear instead of commercial pear juice. If using grated pear, you might want to reduce or omit the sugar, as it can be quite sweet.
Step 9
Place the blanched short ribs in a pressure cooker. Pour the prepared braising sauce over the ribs and mix well to coat. Let the ribs marinate in the sauce for about 1 hour at room temperature (with the lid off). This step significantly enhances the flavor.
Step 10
If using dried shiitake mushrooms, add them now along with the ribs and sauce. They will add a wonderful depth of flavor. (If using rehydrated shiitake, trim the stems and slice them as desired.)
Step 11
Begin cooking the Galbijjim. Add just enough cold water to the pressure cooker to partially cover the short ribs. Adding too much water can dilute the flavor.
Step 12
Place the pressure cooker over high heat with the lid open. Bring the liquid to a boil, and skim off any foam that appears.
Step 13
Once boiling, add the prepared carrots, chestnuts, and jujubes. Cook over high heat for another 5 minutes. Add the daikon radish towards the end of the cooking time, about 10 minutes before finishing, to prevent it from getting mushy. Then, close the pressure cooker lid and continue cooking.
Step 14
Once the pressure cooker starts to whistle and steam, reduce the heat to low and cook for another 10 minutes. Turn off the heat and let it rest (steam) for 5 minutes. Finally, open the lid and simmer uncovered over low heat until the sauce has thickened to your desired consistency. Your delicious Korean braised short ribs are ready!
