Tender Galbi Jjim (Braised Short Ribs) Made with a Pressure Cooker
Master the Art of Making Incredibly Tender Galbi Jjim
Are you worried about tough galbi jjim? The solution is here: a pressure cooker! This recipe will guide you through making exceptionally tender and melt-in-your-mouth braised short ribs. Let’s unlock the secret to delicious, fall-off-the-bone galbi jjim together!
Main Ingredients
- 470g Beef Short Ribs (Galbi)
- 6 thick pieces of Carrot
- 6 thick pieces of Potato
- 3 Dried Shiitake Mushrooms
Galbi Jjim Marinade Base
- 4 cups Water (1 cup = 237ml)
- 6 Tbsp Soy Sauce
- 1 Onion (cut into large chunks)
- 1/2 Apple (seeds removed, cut into large chunks)
- 4 Scallion Roots (washed clean)
- 1 piece Ginger (about the size of a garlic clove)
Additional Seasonings
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
For Boiling the Ribs
- Water (approx. 3 times the volume of the ribs)
- 2 tsp Salt
- 4 cups Water (1 cup = 237ml)
- 6 Tbsp Soy Sauce
- 1 Onion (cut into large chunks)
- 1/2 Apple (seeds removed, cut into large chunks)
- 4 Scallion Roots (washed clean)
- 1 piece Ginger (about the size of a garlic clove)
Additional Seasonings
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
For Boiling the Ribs
- Water (approx. 3 times the volume of the ribs)
- 2 tsp Salt
- Water (approx. 3 times the volume of the ribs)
- 2 tsp Salt
Cooking Instructions
Step 1
The first crucial step to eliminate any gamey odor in your galbi jjim is thorough blood removal. Soak the ribs in cold water and let them drain for a full 24 hours. If time is tight, aim for at least 12 hours, or try soaking them in lukewarm water for about 30 minutes as an alternative.
Step 2
After draining the blood, trim any excess fat from the short ribs. Place the ribs in a pressure cooker. Add about three times the amount of water as ribs, and stir in 2 teaspoons of salt. Bring to a boil over high heat for 30 minutes, then allow the pressure to release naturally by letting it sit undisturbed until the pressure indicator drops.
Step 3
Let’s prepare the base marinade for the galbi jjim. Combine 4 cups of water, 6 tablespoons of soy sauce, 1 large chunked onion, 1/2 large chunked apple (seeds removed), 4 washed scallion roots, and 1 piece of ginger (about garlic-clove size) in a pot. Bring to a boil over high heat for 10 minutes. Afterward, strain the mixture through a sieve, reserving only the flavorful soy sauce-based liquid.
Step 4
Now, prepare the vegetables and mushrooms that will add flavor and texture. Cut the carrots and potatoes into six thick, bite-sized pieces each, and round off their edges. Rehydrate the 3 dried shiitake mushrooms in warm water, then score them lightly with a knife for a decorative touch. Add these prepared vegetables and mushrooms to the galbi jjim marinade liquid and simmer until the potatoes are tender. Once cooked, carefully remove the vegetables and mushrooms, and strain the cooking liquid again, setting it aside.
Step 5
After pressure cooking for 30 minutes and allowing the pressure to release naturally, open the lid to reveal a spectacular sight! The short ribs are incredibly tender and look absolutely delicious. Can you see how soft they are?
Step 6
Transfer the pressure-cooked ribs into the reserved galbi jjim marinade. Simmer over medium-low heat, allowing the sauce to penetrate the meat evenly and the flavors to meld. Continue to cook until the sauce has thickened slightly.
Step 7
Arrange the braised ribs, tender potatoes, carrots, and beautifully prepared shiitake mushrooms on a serving platter. Sprinkle generously with toasted sesame seeds for a final touch of nutty aroma.
Step 8
The experience was a true delight for the palate! The incredibly tender short ribs, infused with a perfectly balanced savory sauce, complemented by the fluffy potatoes, sweet carrots, and chewy shiitake mushrooms, created a symphony of flavors and textures. Enjoy this wonderfully satisfying meal!
