Instant Pot KBBQ Braised Short Ribs (Sogalbijjim) | 소등갈비찜
What: Kbbq braised short ribs cooked in an Instant Pot in just 45 minutes.
Taste: Savory, melt-in-your-mouth meat that slides right off the bone packed with galbi flavors. Sweet and slightly smoky flavors accompanied by tender, soft meat that tastes like it’s been cooking for hours.
How It’s Made: Submerge meat in water, partially cook meat in Instant Pot, then rinse meat. Cook vegetables with kbbq sauce in Instant Pot. Cook meat in Instant Pot with kbbq sauce and spices. Then cook meat and vegetables one last time together to fuse all the flavors together.
What to Serve it With: Tastes good with just rice, but also with any Korean meal and side dish.
Tip: The meat and vegetables are cooked separately to ensure that they both cook and get adequately seasoned.
Instant Pot KBBQ Braised Short Ribs (Sogalbijjim) | 소등갈비찜
Ingredients
Instructions
- Trim off excess fat on beef ribs and gully submerge ribs in a large bowl of water for 1 to 2 hours, draining and refilling with water when the water is red from the blood.
- Partially Cook Meat: Fill Instant Pot halfway with water. Click sauté and wait until the water boils. Do not cover with lid. Once the water boils, submerge ribs into water, cover with lid, and cook until the water boils again, about 8 minutes. Remove ribs and run under cold water. Rinse each rib carefully, removing any remaining bone dust particles. Set aside. Clean the Instant Pot.
- Cook Vegetables: Place chopped carrots and potatoes into the cleaned instant pot. Add 1 cup of KBBQ sauce and 1 cup of water. Swirl the Instant Pot around to mix and dilute the sauce with the vegetables. Pressure cook in Instant Pot for 6 minutes with high/more pressure and quick release. Make sure the venting knob is sealed.
- Carefully release the steam by moving the venting knob from sealing to venting position. Wait until floating valve completely drops to open lid. With tongs, remove carrots and potatoes from the Instant Pot. Do NOT remove the sauce; keep the sauce in the Instant Pot.
- Put partially cooked ribs into that same instant pot and add remaining KBBQ sauce (1 3/4 cup), 3 bay leaves, 1/2 tsp peppercorn, and 5 slices of ginger. Pressure cook for 20 minutes with high/more pressure and quick release. Make sure the venting knob is sealed.
- Carefully release the steam by moving the venting knob from sealing to venting position. Wait until floating valve completely drops to open lid. With tongs, take out the meat and put it back in the Instant Pot with all the carrots and potatoes, switching the positions of the meat so that the meat that was sitting at the bottom of the pot in Step 5 is now on top, and the meat at the top is now at the bottom of the pot. Sauté for 5 minutes with the lid covering the pot (lid doesn't need to be completely secured).
- Serve with rice and other Korean side dishes. Refrigerate leftovers once cooled and reheat in microwave to enjoy.