PRESSURE COOKER KALBI JJIM

Pressure Cooker Kalbi Jjim image

Provided by Kay Chun

Time 4h

Yield 4 servings

Number Of Ingredients 12

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.