Instant Pot Korean Style Short Ribs (갈비찜, Kalbi Jjim)
- Dec 21, 2016
- 2 min read
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.
Quick Notes:
⏲ 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 carrots
3 dried Jujubes (optional)
1/2 cup of water
fresh ground pepper
sesame oil
Sauce:
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
Instructions:
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!
This recipe is an absolute must-read for anyone even remotely interested in using their Instant Pot for something beyond basic cooking! I've been looking for a way to tackle Korean short ribs at home, and your detailed approach is incredibly helpful. Thinking about it from another angle, an actionable summary at the end, perhaps highlighting key cooking times or steps for different cuts, would really tie this whole fantastic post together https://www.smh.com.au/ Much obliged for going the extra mile with these delicious-looking Kalbi Jjim instructions. I'm already planning to forward this to a few friends who have just started exploring their Instant Pots. It's just that good! It makes me wonder if there are other traditional dishes you've had success…
This post on Instant Pot Korean Style Short Ribs is fantastic, and I’m so glad I stumbled upon it. The way you unpacked the time factor associated with the Instant Pot really resonated with me. It's true, the promise of speed is often the initial draw, but understanding the nuances of how it truly cooks is where the magic happens https://www.scamwatch.gov.au/ Coming from a background where slow cooking was the norm for tenderizing tougher cuts of meat, I initially approached the Instant Pot with a bit of skepticism. However, after trying out a few recipes, I've come to appreciate its ability to achieve that same fall-off-the-bone tenderness in a fraction of the time. This particular recipe, with its detailed breakdown,…
Every setback I've had with my Instant Pot has genuinely taught me something valuable, often about patience or adjusting cooking times. It’s amazing how resilient you become with kitchen gadgets. You asked about a specific example, and honestly, the time I completely overcooked some vegetables, turning them into mush, was a big lesson https://www.osko.com.au/ It made me realize how crucial it is to stick to recommended timings, especially when you're first learning. This post feels like it’s permanently saved in my recipe collection now; the Kalbi Jjim looks absolutely delicious and far less intimidating than I expected. Taking a step back, I think the success metrics for this kind of recipe, like achieving that perfect tenderness without falling apart, could…
This is such a fantastic breakdown of Kalbi Jjim! I really appreciate how you've made the process so accessible. It’s true, the historical context of the Instant Pot could really add another layer of appreciation for this dish, giving us a sense of tradition meeting modern convenience. I absolutely agree with the direction you're taking with these recipes; it feels both authentic and achievable https://www.osko.com.au/ Honestly, I struggled with my Instant Pot quite a bit when I first got it, so seeing this detailed guide is a breath of fresh air. Your writing style makes even complex recipes feel genuinely enjoyable to read, which is a rare talent. I'll definitely be linking back to this piece when I try it…
This recipe is definitely going straight into my go-to resource library! I’ve been wanting someone to break down Instant Pot cooking for dishes like this for ages, and you've absolutely nailed it. It's so true how the Instant Pot seems to be popping up in conversations everywhere lately; I've heard it mentioned at least three times just this week alone https://polis.cass.anu.edu.au/centres/cgr What really stood out to me was how you explained the process for achieving that tender, fall-off-the-bone texture so efficiently. I tried making a similar dish once using a traditional stovetop method, and it took hours and hours of simmering, with constant monitoring to prevent burning. Having a specific technique for something as delicious as Korean-style short ribs in…