Best Pressure Cooker Kalbi Jjim Recipes

GALBIJJIM (BRAISED BEEF SHORT RIBS)

Galbijjim (braised beef short ribs) image

Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!

Provided by Hyosun

Number Of Ingredients 22

Ingredients

3 pounds meaty beef short ribs
1/2 onion
3 - 4 thin ginger slices (about 1-inch rounds)
5 garlic cloves
2 white parts of scallions
1/2 cup soy sauce
2 tablespoons sugar (3 tablespoons for sweeter ribs)
2 tablespoons honey
1/4 cup rice wine (or mirin)
1/2 medium Asian pear (grated (about 1/2 cup))
1/2 small onion grated
1 tablespoon minced garlic
1 teaspoon grated (or juiced ginger)
1/2 teaspoon black pepper
2 tablespoons sesame oil
10 ounces Korean radish (cut into large chunks (about 1-1/2-inch cubes))
3 - 4 dried shiitake mushrooms (soaked and quartered)
1 large carrot (cut into large chunks (about 1 inch long))
2 green parts of scallion
6 - 8 peeled fresh chestnuts
6 dried Korean dates/jujube
10 - 12 gingko nuts (or 1 tablespoon pine nuts)

Steps:

Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
Meanwhile, prepare the vegetables and optional garnish.
Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

INSTANT POT GALBIJJIM

Instant Pot Galbijjim image

Galbijjim (Korean Braised Short Ribs) is such a labor-intensive dish that it is often reserved for special occasions, such as birthdays, with the process stretching out over a couple of days. The first day generally involves soaking the short ribs in water; the second day involves parboiling the ribs over low heat and regularly ladling out any impurities. Using the Instant Pot®, we created a version of the dish that takes a fraction of the time and equipment, but doesn't compromise on flavor. And for a touch of freshness, we add the vegetables at the end of the cooking process.

Provided by Food Network Kitchen

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 ripe Korean pear (6 to 7 ounces), peeled, cored and grated
1/2 onion, grated
8 large cloves garlic, minced
1/2 cup soy sauce
1/4 cup granulated sugar
1 tablespoon corn syrup
1 tablespoon mirin
Freshly ground black pepper
9 English-cut bone-in short ribs (about 2 1/2-by-3 inches; 3 1/2 to 4 pounds total)
1 tablespoon whole black peppercorns
Kosher salt
1/2 pound Korean radishes, peeled, quartered and cut into 1/2-inch pieces
1/2 pound carrots, cut into 1/2-inch pieces
2 ounces dried shiitake mushrooms, rehydrated and cut into 1/2-inch-thick slices
1 tablespoon toasted sesame oil
2 scallions, white parts cut into 3-inch pieces and greens thinly sliced
Cooked white rice or rice cake cylinders, for serving

Steps:

Stir together the pear, onion, garlic, soy sauce, sugar, corn syrup, mirin and 1 teaspoon black pepper in a large bowl (see Cook's Note). Set the sauce aside.
Place the short ribs, peppercorns and 2 teaspoons salt in the Instant Pot® and add enough water to cover. (It's okay if some ribs are not completely submerged; just make sure that the ribs on top are submerged at least three-quarters of the way and that the water is not above the maximum fill line.)
Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 5 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam. Drain the ribs in a colander and rinse off any impurities and peppercorns. Wash the pot, then add the ribs and sauce and set to pressure cook on high for 40 minutes.
After the pressure-cook cycle is complete, wait 15 minutes and then quick-release. Unlock and remove the lid, being careful of any remaining steam. Transfer the short ribs to a large plate.
Use a ladle to skim off any excess fat from the top of the liquid and then set the Instant Pot® to high saute. Add the radishes, carrots and mushrooms and cook until radishes and carrots are cooked through but still hold their shape, 15 to 18 minutes. Stir in the sesame oil and scallion whites. Add the short ribs and stir to coat with the sauce. Serve with white rice or rice cakes and top with the scallion greens.

PRESSURE COOKER KALBI JJIM

Pressure Cooker Kalbi Jjim image

One of Korea's most loved dishes, kalbi jjim is a rich, braised short rib and vegetable meal that is traditionally reserved for special occasions. Luckily, a pressure cooker makes it possible to enjoy this special one-pot stew whenever the craving hits. The ribs and vegetables simmer in the garlic and ginger-infused sauce until the meat falls off the bone and the vegetables absorb all of the rich juices. Bones give the sauce extra flavor, but boneless ribs also work great here. Chop leftover meat and vegetables and serve in corn tortillas with salsa for a tasty taco. If you prefer pork, try pressure cooker Korean soy-glazed pork belly, which has similar flavors to this dish.

Provided by Kay Chun

Categories meat, vegetables, main course

Time 4h

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup low-sodium soy sauce
2 scallions, finely chopped (about 1/4 cup)
1/4 cup turbinado sugar (or 3 tablespoons granulated sugar)
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 teaspoon ground black pepper, plus more for seasoning
4 pounds meaty English-cut short ribs (about 2 inches in length and thickness)
Kosher salt
1 pound daikon radish, peeled and cut into 2-inch pieces
12 ounces russet potatoes, peeled and cut into 2-inch pieces
12 ounces carrots, peeled and cut into 2-inch pieces
Steamed rice and kimchi, for serving

Steps:

In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger and 1 teaspoon black pepper. Lightly season short ribs with salt and pepper, and add to the cooker. Toss ribs in the sauce. Arrange ribs in an even layer and top with the daikon, potatoes and carrots. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
Transfer short ribs and vegetables to a large plate. Loosely cover with foil or plastic wrap to keep warm. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1 1/2 cups and thickened, about 15 to 20 minutes.
Add short ribs and simmer, turning, until warmed through and evenly coated in the sauce, about 2 minutes. Divide ribs among 4 shallow bowls. Repeat with vegetables, simmering until warmed, then distributing among the bowls.
Spoon the sauce over the ribs and vegetables, and serve with rice and kimchi.