INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS)
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 Recipes Asian Korean
Time 2h25m
Yield 6
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, Carbohydrate 30.6 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3.1 g, Protein 25.2 g, SaturatedFat 18.4 g, Sodium 1588.5 mg, Sugar 21.2 g
KOREAN BBQ GALBI
Best Korean BBQ. Traditionally galbi is cooked over wood charcoal but can be cooked by grill, oven, or using a non-stick frying pan. Instead of Asian pears, you can use rice wine or kiwis. You can also add green onions, sesame seeds or fresh ginger.
Provided by Pete Chang
Categories World Cuisine Recipes Asian Korean
Time 9h40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.
- Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.
Nutrition Facts : Calories 1091.7 calories, Carbohydrate 57.5 g, Cholesterol 155.4 mg, Fat 78.6 g, Fiber 1.8 g, Protein 39.1 g, SaturatedFat 30.7 g, Sodium 2500.6 mg, Sugar 51 g
INSTANT POT KOREAN STYLE SHORT RIBS
The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
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- Cover the short ribs with cold water and allow them to soak, 20 minutes to a few hours. Bring a pot of water, enough to cover the short ribs, to a boil. Once the water begins to boil, rinse the soaked meat off and add it into the pot. Bring the pot back to a boil and then boil the meat for 5 minutes.
- Strain the short ribs off (reserving some of the resulting stock for later just in case) and rinse them to remove any residue and to cool them down. If any piece has a large amount of excess fat on it, you can trim that off now. Add them to the Instant Pot.
- Combine all the sauce ingredients in a blender and blend on high until the sauce is as smooth as possible. Pour the sauce over the short ribs and seal the Instant Pot. (*Footnote 1 - If you add the sauce and it doesn’t cover enough of the meat, you can add some of the blanching stock to increase the liquid level) Set to pressure cook for 45 minutes, and allow it to do the natural release for 15 minutes once done.
- At this point the short ribs are are ready to serve, but you can also take some additional steps to thicken the sauce and add vegetables:
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- Make Pear Paste: Cut onion and Asian pear into smaller pieces. Process chopped onion, garlic, chopped Asian pear, 1 tsp (2g) ginger in a food processor to a fine paste.
- Marinate Short Ribs: You can marinate the flanken-style short ribs in Instant Pot's inner pot or a ziploc bag. Make Marinade for Kalbi: In Instant Pot, add ½ cup (125ml) regular soy sauce, 2 tbsp (30ml) sesame oil, 2 tbsp (25g) brown sugar, 2 tbsp (30ml) unseasoned rice vinegar, 2 tbsp (42g) honey, and 1 tsp (2.3g) freshly ground black pepper. Give it a quick mix, then mix in the pear paste. Place 2.5 - 3lb short ribs into the marinade, and marinate for 2 - 8 hours in the fridge.
- Pressure Cook LA Galbi: When ready to cook, give it a quick mix to ensure the short ribs are not sticking to each other. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 1 minute + 5 minutes Nature Release. Open the lid carefully.
- Optional - Broil LA Galbi: You can use an oven or Instant Pot Duo Crisp’s "Air Fry" function for this optional step. Place the air fryer basket in a clean inner pot, layer the short ribs on top, then sprinkle with sesame seeds. You can also layer enoki mushrooms in the basket. Place the air fryer lid on Instant Pot. Press "Air Fry" button, set the temperature to 400°F and cooking time to 8 minutes. *Pro Tip: You can open the lid to check the progress. (Top Rack: takes ~4 - 5 mins + preheat time; Middle Rack: takes ~6 - 7 mins + preheat time). *Oven Option: Layer the LA Galbi on a baking sheet, then put them under the broil function for a few minutes.
INSTANT POT GALBI (KOREAN-STYLE SHORT RIBS) RECIPE
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