Kalbi-jjim, or Korean style short rib, always reminds me of the holidays. My mother knows this is my favorite dish, and would make this for special occasions. This dish normally takes hours on the stove to create succulent, tender beef that falls off the bone. The Instant Pot cuts that time down to under an hour cooking time!
If you do not own an Instant Pot, here is my stove top version of the recipe.
⏲ About 1 hr
🇰🇷 Some ingredients may need to be bought at a Korean Grocery
👉 Click the links to buy Korean ingredients shipped to your door!
👨👩👧👦 Serves 4 people
👍🏻 Very easy and great for beginners!
What you will need:
3 lbs short ribs (I used boneless short rib from Costco)
1 onion sliced
2 small potatoes, or substitute with Korean radish
3 dried Jujubes (optional)
1/2 cup of water
fresh ground pepper
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin
6 cloves of whole garlic
1/4 of an asian pear (or substitute with a bosc pear)
1/2 inch slice ginger
Prepare the ingredients:
Slice your onions, carrots, Korean radish (or potatoes) as shown. ahjumma tip: cut your carrots and potatoes in large pieces so that they do not get too mushy during cooking! If you are using boneless short ribs, cut them into ~1.5in-2in size pieces. Cut 2 slits into the meat as shown. Paraboil the short rib in boiling water for 7-10 min, then drain and rinse the meat. Set aside.
Prepare the sauce:
Place the soy sauce, brown sugar, mirin, fresh garlic, asian pear, and ginger into a blender. Blend until smooth.
And now the rest:
Press the SAUTE button on your Instant Pot. When the display reads HOT, add about a tablespoon of sesame oil. Add the onions and saute for several minutes until translucent. Add the short ribs. Pour the sauce over everything. Use 1/2 cup water to get the last of the sauce that is left in the blender. Add ground pepper. Add the rest of the vegetables on top of the beef. Add the Jujubes and push them down into the sauce. Close the pot lid. Press CANCEL to stop the saute process. Press MEAT/STEW and leave the timer for 35 minutes. After the timer is done, allow the pot to NPR (Natural Pressure Release) for 10 minutes, then release the pressure by opening the vent.
Remove the meat and vegetables and set aside in your serving dish. Press CANCEL, then press SAUTE. The sauce will begin to bubble. Reduce the sauce for about 3-5 minutes depending on your preference. Spoon the sauce over your finished dish.
And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!