Tender Pressure Cooker Galbi Jjim (Korean Braised Short Ribs)
Tender Pressure Cooker Galbi Jjim (Korean Braised Short Ribs)
How to Make Galbi Jjim in a Pressure Cooker with Ginseng
A recipe for Galbi Jjim made directly with marinade, without pre-marinating the ribs. This method ensures a quick and flavorful dish.
Main Ingredients- 1kg Beef Short Ribs for Braising
- 170g Korean Radish (Muu)
- 1/2 Carrot
- 1 Onion
- 1 Green Onion
- 3 Korean Green Chilies (Cheongyang peppers)
- 5 whole Garlic cloves
- 1 inch Ginger
- Wild Ginseng (Optional)
- Cola (Optional)
Special Sauce- 1 cup Pear Juice (approx. 200ml)
- 100ml Cola (Optional, for tenderizing and color)
- 150ml Soy Sauce
- 50ml Mirin (Rice Wine)
- 100ml Sugar
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 cup Pear Juice (approx. 200ml)
- 100ml Cola (Optional, for tenderizing and color)
- 150ml Soy Sauce
- 50ml Mirin (Rice Wine)
- 100ml Sugar
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
We’ve prepared 1kg of beef short ribs specifically for braising today. These thick ribs look delicious!
Step 2
If the ribs are from frozen storage, soak them in cold water for about 2 hours to remove the blood. If using fresh ribs from the refrigerator, 30 minutes of soaking is sufficient. Removing the blood thoroughly is key to a clean flavor without any gamey taste.
Step 3
When trimming the ribs, bone fragments might appear, so wash them thoroughly after soaking to remove any residue. Making shallow cuts into the meat of the ribs will help the marinade penetrate better.
Step 4
After rinsing the ribs again, blanch them in boiling water with a bay leaf and a splash of soju (Korean rice wine) for about 1 minute. This process effectively removes impurities and any unwanted odors from the meat. Boil for just about 1 minute after the water returns to a boil.
Step 5
Remove the blanched ribs and rinse them thoroughly under cold running water. Drain them well in a colander, ensuring all excess water is removed. Remaining water can dilute the sauce and flavor.
Step 6
(Tip: The vegetables are used as they are, without blending. They will become tender enough during cooking, and this preserves some texture and flavor.)
Step 7
Slice the onion as thinly as possible. Thinly sliced onions will soften and dissolve into the sauce as they cook, adding a natural sweetness and body to the broth.
Step 8
Use whole garlic cloves or slice them thinly. Slice the ginger thinly. Cut the green onion and Korean green chilies into large pieces. The green chilies will add a pleasant touch of heat.
Step 9
Trim the corners of the radish, carrot, and the optional sweet potato. Rounding the edges prevents them from breaking apart during the cooking process, keeping their shapes intact.
Step 10
Adding sweet potato makes this dish a hit with kids, and chestnuts are also a wonderful addition if you have them. Feel free to use ingredients you have on hand.
Step 11
Let’s make the special Galbi Jjim sauce! In a bowl, combine 1 cup of pear juice, 100ml of cola (optional), 150ml of soy sauce, 50ml of mirin, 100ml of sugar, 1 tablespoon of sesame oil, and a pinch of black pepper. Mix well until everything is thoroughly combined.
Step 12
Using a pressure cooker significantly cuts down cooking time and results in incredibly tender meat with a delightful texture. It’s far more efficient than a regular pot.
Step 13
In the pressure cooker, add the prepared ribs along with all the vegetables (garlic, ginger, chilies, carrot, radish, onion, green onion).
Step 14
Pour the prepared special sauce over the ingredients. Gently mix everything with your hands, ensuring the ribs and vegetables are well coated with the marinade.
Step 15
The cola helps tenderize the meat and adds a rich, dark color, making the dish visually appealing. However, it can be omitted if you prefer.
Step 16
Close the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 20 minutes once the pressure builds up. Reduce the heat to medium-low after reaching pressure and start timing.
Step 17
If you need to open the lid quickly after cooking, running cold tap water over the lid will rapidly reduce the pressure, allowing you to open it safely.
Step 18
Here’s how it looks after 20 minutes of cooking. The meat and vegetables are nicely tender! If you added sweet potato, keep the lid off and simmer for an additional 10 minutes, or until the sweet potato is cooked through.
Step 19
If you have healthy wild ginseng, add it whole or sliced into bite-sized pieces. It will infuse a subtle, elegant ginseng aroma, elevating the galbi jjim. After adding the ginseng, simmer with the lid off for about 3 more minutes.
Step 20
Look at this! Even though we didn’t blend the vegetables, the sauce is rich and the vegetables are so tender they seem almost blended into the broth. They melt into the sauce, creating a deep flavor.
Step 21
A key feature of this recipe is that it uses absolutely no water. The moisture from the onions, combined with the pear juice and cola, creates a sufficient amount of broth. Cooking in a pressure cooker allows for a rich flavor even with a reduced liquid base.
Step 22
My special Galbi Jjim recipe is characterized by: 1. Fast and tender cooking using a pressure cooker. 2. Replacing fruit with pear juice for sweetness and flavor. 3. Not blending vegetables, but slicing them thinly to retain texture and enhance flavor. 4. Cooking without any added water to enjoy the natural flavors and rich broth.
Step 23
Your delicious Galbi Jjim is now perfectly cooked! Enjoy a wonderful meal with your family.
