INSTANT POT KOREAN BEEF SHORT RIBS RECIPES

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INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS) RECIPE ...



Instant Pot® Galbi (Korean-Style Short Ribs) Recipe ... image

This version of delicious Korean beef short ribs dish for your Instant Pot® or other multi-cooker pressure cooker will have the ribs falling off the bone! Soaking the ribs first is the traditional method. I recommend soaking for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour. If you don't have an Asian pear, an apple will do as a substitute. Serve over white rice.

Provided by fabeveryday

Categories     World Cuisine    Asian    Korean

Total Time 2 hours 25 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 16

3 pounds beef short ribs
1 Asian pear - peeled, cored, and coarsely chopped
1 small onion, chopped
4 cloves garlic, chopped
½ tablespoon peeled and coarsely chopped fresh ginger
1 cup low-sodium soy sauce, divided
¼ cup rice wine
¼ cup water
¼ cup brown sugar
2 tablespoons sesame oil, divided
½ teaspoon ground black pepper
2 carrots, peeled and cut in chunks
5 radishes, peeled and cut into chunks
¼ cup white sugar
½ bunch green onions, chopped, or to taste
1 tablespoon sesame seeds, or to taste

Steps:

  • Soak ribs in a large bowl of water for 1 hour.
  • Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; puree until smooth. Transfer mixture to a mixing bowl. Add 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper and mix to create the sauce.
  • Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot®) and add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
  • Select the Saute function on your Instant Pot®. Stir in remaining soy sauce, remaining sesame oil, and white sugar. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot to get nice and saucy.
  • Garnish ribs and vegetables with green onions and sesame seeds.

Nutrition Facts : Calories 656.6 calories, CarbohydrateContent 30.6 g, CholesterolContent 93.2 mg, FatContent 47.1 g, FiberContent 3.1 g, ProteinContent 25.2 g, SaturatedFatContent 18.4 g, SodiumContent 1588.5 mg, SugarContent 21.2 g

INSTANT POT SPICY KOREAN SHORT RIBS RECIPE - FOOD.COM



Instant Pot Spicy Korean Short Ribs Recipe - Food.com image

You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons chili paste (such as sambal oelek)
2 tablespoons molasses
2 teaspoons reduced sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, minced
2 lbs boneless short ribs, cut into pieces
1/2 teaspoon kosher salt
1/2 cup chopped fresh cilantro, for serving

Steps:

  • In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
  • Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
  • Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
  • Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.

Nutrition Facts : Calories 579.2, FatContent 52, SaturatedFatContent 22.6, CholesterolContent 109.1, SodiumContent 326.2, CarbohydrateContent 5.6, FiberContent 0.1, SugarContent 3.8, ProteinContent 20.8

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