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Plate of Galbi Jjim served beside a bowl of white rice.
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4.50 from 2 votes

Galbi Jjim - Spicy Braised Short Ribs

Make this tender and savory galbi jjim (Korean braised short ribs) in an Instant Pot! The beef is cooked in a soy-based sauce with carrots, daikon, and potatoes for the ultimate comforting meal.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: korean
Servings: 4 people
Calories: 661kcal
Author: Dana

Ingredients

Prepare Beef

  • 3 pounds beef short ribs bone-in
  • 10 cups water (to blanch the bones)
  • 1 tablespoon salt

Braise Beef

  • 2 cup water or beef broth (add ½ cup more water if you like more sauce)
  • 8 cloves garlic minced
  • 1 tablespoon ginger minced
  • 8 small potatoes peeled and cut in 2 inches
  • 3 carrots peeled and cut in 2 inches
  • 1 onion chop in cubes
  • 3-4 green onions cut 4 inches lengthwise
  • ¾ cup soy sauce
  • 2 tablespoon gochugaru
  • 2 tablespoon gochujang
  • ¼ cup soju (can sub with any cooking wine like shaoxing or sake)
  • ½ tablespoon honey
  • ½ tablespoon maesilaek korean plum extract (can sub with half an apple)
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ⅓ radish (optional)
  • cornstarch slurry (¼ cup water + 1 tablespoon corn starch) (optional)

Instructions

  • Add 10 cups water beef short ribs and salt so they submerge in the water. Set Instant Pot to ‘Saute’ on Custom Setting on High Temperature. Let it boil for 15 minutes to get all the impurities out.
  • While the beef is boiling, chop your aromatics such as onion, garlic, ginger, potatoes, carrots, and green onions. (Optional) Chop radish.
  • After 15 minutes of boiling, you will see that the water has become grey, and the impurities have risen to the top. Pour out the water and rinse the beef ribs until they look clean and there's no blood stuck to the beef. Set aside. Wash you Instapot so it's extra clean too and wipe it dry.
  • Next, add the beef, water, chopped onions, garlic, ginger, potatoes, carrots and green onions in the Instant Pot. Turn settings to pressure cook on low for 1 hour (custom setting). Press start button.
  • Don’t put the lid on just yet. It takes a while for the pot to heat up. During this time, make the sauce so we can be extra efficient! Mix together soy sauce, gochugaru, gochujang, soju, honey and korean plum extract (can sub with half an apple) and add in the pot. Now close the lid and wait for the magic to happen.
  • (optional) Once your short ribs are ready and you want a thicker sauce, you can make a cornstarch slurry by mixing ¼ cup water with 1 tablespoon corn starch. Pour in the slurry while the pot is extra hot and mix together.
  • Serve with rice and enjoy the fall apart beef!

Notes

Stovetop Pot (or Dutch Oven) Instructions:
    1. Boil the beef short ribs for 15 minutes on high heat. You will see the impurities of the beef and the water turns grey.
    1. Wash the ribs under running water and wash the pot.
    1. Heat your pot to high heat and add your short ribs, sauce, chopped aromatics/vegetables in the pot as well (add everything!).
    1. Once boiling, cook for 15 minutes on high heat with a cover. Next, cook the short ribs for 45 minutes on low heat (also covered).
    1. Your short ribs will be extra tender and soft. If you want it more soft, you can keep cooking on low for 15-30 more minutes. The purpose of these ribs should be soft but not shreddable.

Nutrition

Calories: 661kcal | Carbohydrates: 69g | Protein: 41g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 2946mg | Potassium: 1388mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4519IU | Vitamin C: 27mg | Calcium: 170mg | Iron: 7mg