Instant Pot Galbijjim (Lazy Mom's Version)
Instant Pot Galbijjim (Lazy Mom's Version)
Ingredients
For the Galbijjim
- 3 1/2 pounds beef short ribs, boneless
- 1/2 pound Korean radish, cut into 1-inch thick pieces, quartered
- 2 carrots, large, cut into large chunks
- 1/2 onion
- 1 potatoes, large, or 10 baby potatoes (optional)
- 2 ginger, thin slices (optional)
- as needed green onions, cut into 2-inch long pieces, for garnish
- 1 tablespoon sesame oil, for drizzling
For the Sauce
- 3/4 cup soy sauce
- 1/2 cup granulated sugar
- 1 cup water
- 1/4 cup red wine, or mirin (optional)
- 2 tablespoons honey
- 3 tablespoons sesame oil
- 1 teaspoon sesame seeds
- 1/4 teaspoon black pepper
- 3 tablespoons garlic, minced
- 1 applesauce pouch
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for 20 minutes to draw out any blood. This is a passive step.
⏱️ 20 min
- 2
While the short ribs are soaking, prepare the vegetables. Cut the Korean radish into 1-inch thick pieces and then quarter them. Cut the carrots into large, bite-sized chunks. If using, peel and cut the large potato into similar chunks, or leave baby potatoes whole. Slice the green onions into 2-inch long pieces for garnish later.
⏱️ 10 min
- 3
In a medium bowl, whisk together all the sauce ingredients: soy sauce, sugar, water, red wine or mirin (if using), honey, sesame oil, sesame seeds, black pepper, minced garlic, and the applesauce pouch.
⏱️ 5 min
- 4
Drain the water from the short ribs. Trim off any excess visible fat from the ribs.
⏱️ 5 min
- 5
Place the trimmed short ribs, prepared Korean radish, carrots, onion, and potatoes (if using) into the Instant Pot. Pour the prepared sauce evenly over the ingredients.
⏱️ 5 min
- 6
Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 35 minutes.
⏱️ 35 min
- 7
Once the cooking cycle is complete, carefully perform a quick release of the pressure. Once the pressure has fully released and the float valve has dropped, open the lid. Skim off any excess fat or oil from the surface of the stew. For a thicker sauce, you can optionally sauté the contents on the 'Sauté' setting for 15 minutes to reduce the sauce. Taste and adjust seasoning with more soy sauce, sugar, or honey if desired.
⏱️ 15 min
- 8
Drizzle with 1 tablespoon of sesame oil and garnish generously with the sliced green onions before serving. Serve hot and enjoy!
⏱️ 5 min
Kitchen Tools
Instant Pot Galbijjim (Lazy Mom's Version)
For the Galbijjim
- 3 1/2 pounds beef short ribs, boneless
- 1/2 pound Korean radish, cut into 1-inch thick pieces, quartered
- 2 carrots, large, cut into large chunks
- 1/2 onion
- 1 potatoes, large, or 10 baby potatoes (optional)
- 2 ginger, thin slices (optional)
- as needed green onions, cut into 2-inch long pieces, for garnish
- 1 tablespoon sesame oil, for drizzling
For the Sauce
- 3/4 cup soy sauce
- 1/2 cup granulated sugar
- 1 cup water
- 1/4 cup red wine, or mirin (optional)
- 2 tablespoons honey
- 3 tablespoons sesame oil
- 1 teaspoon sesame seeds
- 1/4 teaspoon black pepper
- 3 tablespoons garlic, minced
- 1 applesauce pouch
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for 20 minutes to draw out any blood. This is a passive step.
⏱️ 20 min - 2
While the short ribs are soaking, prepare the vegetables. Cut the Korean radish into 1-inch thick pieces and then quarter them. Cut the carrots into large, bite-sized chunks. If using, peel and cut the large potato into similar chunks, or leave baby potatoes whole. Slice the green onions into 2-inch long pieces for garnish later.
⏱️ 10 min - 3
In a medium bowl, whisk together all the sauce ingredients: soy sauce, sugar, water, red wine or mirin (if using), honey, sesame oil, sesame seeds, black pepper, minced garlic, and the applesauce pouch.
⏱️ 5 min - 4
Drain the water from the short ribs. Trim off any excess visible fat from the ribs.
⏱️ 5 min - 5
Place the trimmed short ribs, prepared Korean radish, carrots, onion, and potatoes (if using) into the Instant Pot. Pour the prepared sauce evenly over the ingredients.
⏱️ 5 min - 6
Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 35 minutes.
⏱️ 35 min - 7
Once the cooking cycle is complete, carefully perform a quick release of the pressure. Once the pressure has fully released and the float valve has dropped, open the lid. Skim off any excess fat or oil from the surface of the stew. For a thicker sauce, you can optionally sauté the contents on the 'Sauté' setting for 15 minutes to reduce the sauce. Taste and adjust seasoning with more soy sauce, sugar, or honey if desired.
⏱️ 15 min - 8
Drizzle with 1 tablespoon of sesame oil and garnish generously with the sliced green onions before serving. Serve hot and enjoy!
⏱️ 5 min