KOREAN BBQ SHORT RIBS INSTANT POT RECIPES
INSTANT POT KOREAN BBQ RECIPE | MYRECIPES
The trusty Instant Pot shines yet again in this easy Korean BBQ recipe. Savory, meaty, and fall-off-the-bone tender, these incredible marinated short ribs are here to please. Serve your Instant Pot Korean BBQ short ribs with a side of rice to soak up all of the extra juices.
Provided by Rishon Hanners
Total Time 1 hours 30 minutes
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Process soy sauce, brown sugar, rice wine, gochujang, scallions, garlic, pear, and ginger in a blender or food processor until smooth. Chill short ribs covered in marinade in an airtight container at least 2 hours or up to overnight.
- Remove short ribs from marinade, scrapping off excess and reserving 1/2 cup marinade. Allow short ribs to stand, uncovered, 15 to 20 minutes.
- Preheat Instant Pot to Sauté setting. Add sesame oil and vegetable oil. Cook short ribs in batches, making sure not to overcrowd the insert, until browned, about 3 minutes per side. Repeat with remaining short ribs; set aside. With Sauté setting still on, add beef broth and reserved marinade, stirring to scrape up any brown bits from bottom; let simmer until mixture is thickened and slightly reduced, about 3 minutes. Turn Instant Pot OFF.
- Add short ribs and any juices that accumulated back to Instant Pot. Set to High Pressure for 45 minutes, making sure vent is set to Seal. Once timer goes off, allow pressure to release naturally for 15 minutes. After the 15 minutes, release any remaining pressure. Serve short ribs on a serving platter with au jus; sprinkle with garnishes.
INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS) RECIPE ...
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
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
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