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Prepare this delicious Korean-style braised beef short ribs using an Instant Pot pressure cooker. A hearty delicious meal in a shorter time.
What is galbi jjim ?
Galbi Jjim/Kalbi JJim is popular Korean beef short ribs that are slowly braised in seasonings and aromatics. The results are tender ribs with amazing complex flavored sauce. Galbi jjim is usually prepared for special occasions such as family gatherings and New Year (Seollal), etc.
Instant Pot galbi jjim
If you cook galbi jjim on the stove, it takes about 1.5 to 2 hours. So I like pressure cooking the beef short ribs because it saves some time and I can set and forget until when it’s done.
Ingredients and substitutions
1. Beef short ribs
Get good quality short ribs. If you don’t eat beef, you can use pork ribs as substitutes|
2. Vegetables
I use carrots and potatoes. Most Korean cooks like to use daikon radish instead of potatoes
3. Chestnuts
A more traditional galbi jjim includes chestnuts. I use already-peeled and roasted chestnuts from the store. So it saves lots of time and I don’t have to do any prep
4. Red dates/jujube
This adds some mild sweetness to the dish. You want to use pitted jujube
5. Soy sauce
I use regular light soy sauce (which is basically a soy sauce)
6. Mirin
Mirin is a seasoned rice wine and usually, it’s sweet in taste. This is available in any Asian stores that carry Japanese and Korean ingredients
7. Aromatics: garlic, ginger
Instant Pot Galbi Jjim (Korean Braised Beef Short Ribs)
Ingredients
- 5 lbs beef short ribs
- 10 roasted chestnuts
- 8 red dates pitted
Aromatics:
- 8 cloves garlic finely minced
- 1 tsp grated ginger
For vegetables:
- 2 large carrots cut into large chunks
- 2 large potatoes peeled and quartered
Garnish with:
- 1 stalk green onion finely chopped
- Pine nuts optional
Instructions
Blanch the short ribs:
- When I bought the ribs, they were large like this. You can have the butcher cut into smaller pieces if you prefer that
- Soak the ribs in water for 30 minutes. This draws out the blood from the cut. Discard the soaking liquid and give the ribs a quick rinse with fresh water
- Bring a large pot of water to a boil. Add the pre-soaked ribs and boil for 5 minutes. This part is done to remove any impurities and unpleasant flavor
- Discard the cooking liquid and rinse the ribs with cold running water to get rid of any scums or impurities
Cooking in pressure cooker:
- Put the ribs, seasonings, aromatics and fruits in the inner pot of instant pot. Fill up with water until just barely covering the ribs
- Close the lid and turn the pressure release valve to "sealing". Push "pressure cooker" and make sure it's on "high pressure". Set the timer to 50 minutes if cooking large ribs like the ones I have here. For smaller ribs, 40 minutes should do it. Then do a natural release
- Remove the ribs from the inner pot
Add the rest of the ingredients:
- I bought peeled and roasted chestnuts and so I don't need to do anymore prep for this
- I didn't add the veggies together with the meat because they will be way overcooked. Add the carrots, radish, chestnuts, and red dates into the pot.
- Press saute mode and cook until the veggies are soft and the sauce is reduced
To serve:
- Have a taste on the sauce and adjust the seasonings to your preference. Garnish with some chopped green onions. You can also garnish with some pine nuts or other nuts such as roasted almonds or walnuts.
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to store leftovers
Leftovers can be kept in the fridge for 3-4 days. Let it cool down completely before you keep it in an air-tight container. Simply reheat on the stove or in the microwave until it’s heated through. You can also make galbi jjim in a bigger batch. Let it cool down completely and the portion into serving size and keep them in a freezer-friendly container or bags. They can be kept frozen for about one month. Simply thaw overnight in the fridge or you can reheat without thawing on the stove, over medium heat until they are heated through
Did you make this Instant Pot galbi jjim recipe?
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