Tender Instant Pot Korean Beef Short Ribs (Galbi Jjim)

Image Source: My Korean Kitchen

Enjoy fall-off-the-bone Korean Beef Short Ribs (Galbi Jjim) in a fraction of the time! This Instant Pot recipe is packed with authentic sweet and savory flavors that will transport your taste buds straight to Seoul. As a chef who's spent years perfecting traditional Korean cooking methods, I'm excited to share how the Instant Pot can help you achieve restaurant-quality instant pot Korean beef short ribs (galbi jjim) with minimal effort.

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 4-6

The Story Behind Galbi Jjim

Galbi Jjim, also known as Korean braised short ribs, is a beloved royal dish with roots dating back to the Joseon Dynasty. Traditionally prepared for special occasions, this luxurious dish involves hours of slow braising to achieve its signature tender texture. My version maintains all the authentic flavors but uses modern pressure cooking technology to cut the cooking time by 75% without sacrificing quality.

Ingredients

For the Short Ribs:

• 3 lbs (1.4 kg) Korean-style flanken-cut beef short ribs (about 1/2-inch thick)
• 1 large Asian pear or regular pear, peeled and grated (about 1 cup)
• 1 small onion, quartered
• 5 garlic cloves, peeled
• 1-inch piece fresh ginger, peeled and sliced
• 1/2 cup soy sauce (use Korean soy sauce if possible)
• 1/4 cup brown sugar
• 2 tablespoons honey or corn syrup
• 2 tablespoons rice wine (mirin)
• 1 tablespoon toasted sesame oil
• 1 teaspoon freshly ground black pepper

For the Vegetables:

• 1 large carrot, cut into 1-inch chunks
• 1 large Korean radish or daikon, cut into 1-inch chunks
• 8-10 chestnuts (optional)
• 3-4 dried shiitake mushrooms, rehydrated and stems removed
• 3-4 dried dates (optional)
• 2-3 green onions, cut into 2-inch pieces

For Garnish:

• 1 tablespoon toasted sesame seeds
• Sliced green onions

Chef's Tip: The pear in the marinade is crucial - its natural enzymes help tenderize the meat while adding subtle sweetness. If you can't find Asian pears, Bartlett pears work well too.

Step-by-Step Instructions

1. Prepare the short ribs: Soak the ribs in cold water for 20-30 minutes to remove blood. Drain and pat dry. This step ensures cleaner flavors in your finished galbi jjim.
2. Make the marinade: In a blender, combine the pear, onion, garlic, ginger, soy sauce, brown sugar, honey, rice wine, sesame oil, and black pepper. Blend until completely smooth.

   Chef's Technique: Blending creates a more uniform marinade that penetrates the meat better than chopped ingredients. The finer the puree, the deeper the flavor penetration.

3. Marinate the ribs: Place ribs in a large bowl or zip-top bag and pour the marinade over them. Massage the marinade into the meat, making sure each piece is well coated. Marinate for at least 30 minutes (or up to overnight for maximum flavor).
4. Prepare the Instant Pot: Place the marinated ribs and all the marinade into the Instant Pot. Add the carrot, radish, chestnuts, mushrooms, and dates (if using). The pot will seem full - this is normal as the ribs will shrink during cooking.
5. Pressure cook: Secure the lid and set the valve to "Sealing." Cook on high pressure for 30 minutes (for fall-off-the-bone tender) or 25 minutes (for slightly firmer texture). Allow natural pressure release for 15 minutes, then quick release any remaining pressure.

   Pressure Cooking Tip: The natural release period is crucial for tender meat as it allows the fibers to relax under gradually decreasing pressure.

6. Finish the dish: Carefully open the lid and use tongs to transfer just the ribs and vegetables to a serving platter. Select "Sauté" function and cook the sauce for 5-7 minutes until slightly thickened. Return the ribs to the pot briefly to coat with the reduced sauce.
7. Serve: Transfer everything back to the serving platter. Garnish with sesame seeds, green onions, and more black pepper if desired. The sweet and savory aroma of your instant pot Korean beef short ribs should now be irresistible!

Expert Tips & Variations

Master Chef Techniques:

• For extra-tender meat, add 1/2 cup of unsweetened pineapple juice to the marinade - the bromelain enzyme breaks down tough proteins.
• To achieve restaurant-style presentation, skim off any excess fat after pressure cooking before reducing the sauce.
• If you prefer a glossier sauce, add 1 tablespoon of cornstarch slurry (1:1 cornstarch:water) during the sauce reduction step.

Recipe Variations:

• Spicy Version: Add 2-3 tablespoons gochujang (Korean chili paste) to the marinade for heat.
• Alcohol-Free: Substitute the rice wine with equal parts water + 1 teaspoon rice vinegar.
• Low-Carb: Replace the brown sugar and honey with 1/4 cup granulated erythritol + 1 tablespoon sugar-free maple syrup.
• Vegetable Variations: Add potatoes, sweet potatoes, or kabocha squash alongside the other vegetables.

Storage & Reheating:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pan over low heat with a splash of water to prevent drying out. The instant pot Korean beef short ribs (galbi jjim) actually develop deeper flavor the next day!

Nutritional Benefits

Beyond its incredible flavor, this dish packs nutritional benefits:

• High-Quality Protein: Beef short ribs provide complete protein with all essential amino acids.
• Rich in Iron: A serving provides nearly 30% of your daily iron needs, important for energy and immunity.
• Bone Broth Benefits: The pressure cooking extracts collagen from the bones, supporting joint health.
• Probiotic Enzymes: The pear marinade aids digestion while tenderizing the meat naturally.

Nutrition per serving (based on 6 servings):

• Calories: 580
• Protein: 42g
• Fat: 32g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 18g

Serving Suggestions

For an authentic Korean meal experience, serve your instant pot Korean beef short ribs (galbi jjim) with:

• Steamed short-grain rice (essential for soaking up the delicious sauce)
• Korean side dishes (banchan) like kimchi, seasoned spinach, and bean sprouts
• Lettuce leaves for wrapping the meat and rice (ssam style)
• Korean green onion salad (pa muchim)

Beverage Pairings:

• Traditional: Korean rice wine (makgeolli) or soju
• Non-alcoholic: Sparkling water with lemon or Korean barley tea
• Western-style: Medium-bodied red wine like Pinot Noir or Malbec

Frequently Asked Questions

Can I use English-cut short ribs instead of flanken-cut?

Yes, but you'll need to increase the pressure cooking time to 40-45 minutes since English-cut ribs are thicker. The flanken-cut (thinly sliced across the bone) is traditional and provides more surface area for the marinade.

What if I don't have an Instant Pot?

You can make galbi jjim in a Dutch oven or heavy pot by simmering covered on low heat for 2-2.5 hours until tender. The convenience of the Instant Pot shines with this recipe though!

How do I know when the short ribs are done?

The meat should pull away easily from the bone with minimal resistance. If using flanken-cut ribs, the meat should bend easily when picked up with tongs without breaking entirely.

Can I make this dish ahead of time?

Absolutely! In fact, galbi jjim often tastes even better the next day as the flavors continue to develop. Store in the refrigerator and reheat gently before serving.

Is this dish very sweet?

The sweetness is balanced by the savory umami from the soy sauce and the natural richness of the beef. If you prefer less sweetness, reduce the sugar to 2 tablespoons and omit the honey.

Conclusion

This instant pot Korean beef short ribs (galbi jjim) recipe brings the complex, comforting flavors of Korean royal cuisine to your weeknight dinner table with remarkable ease. By combining traditional ingredients with modern pressure cooking technology, we've created a version that respects the dish's heritage while acknowledging today's busy lifestyles.

Whether you're cooking for a special occasion or simply craving Korean comfort food, this dish is sure to impress. The rich, savory sauce clinging to impossibly tender beef creates a memorable eating experience that will have everyone asking for seconds. Give it a try and taste how pressure cooking can transform ordinary ingredients into extraordinary meals!

Save This Recipe

Have you tried making instant pot Korean beef short ribs (galbi jjim) before? Share your experience or any creative twists you've added in the comments below!