Instant Pot Korean Style Short Ribs Food

INSTANT POT KOREAN SHORT RIBS

Steps:

• Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes. Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.
• Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
• Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)
• Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy. Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.
• Serve the ribs with steamed rice and other Korean side dishes. Steamed vegetables such as broccoli go well too.

INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS)

Steps:

• Soak ribs in a large bowl of water for 1 hour.
• Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; puree until smooth. Transfer mixture to a mixing bowl. Add 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper and mix to create the sauce.
• Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot®) and add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
• Select the Saute function on your Instant Pot®. Stir in remaining soy sauce, remaining sesame oil, and white sugar. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot to get nice and saucy.
• Garnish ribs and vegetables with green onions and sesame seeds.

INSTANT POT BEEF RIBS

Steps:

• First, place the stainless steal container into the Instant Pot.
• Next, put 1/2 cup water, 1/2 cup apple cider vinegar into the container.
• After that, place a trivet or steamer basket into the container.
• Next, take your ribs and place them on a flat surface. Sprinkle the top half with my homemade BBQ seasoning. If you don't have the individual seasonings you can opt for some pre-made BBQ rub.
• Now with your fingers or a spoon, rub the seasoning into the ribs.
• Place the ribs on the trivet or steamer basket.
• Put on the IP lid. Make sure that the vent is set to sealed.
• Hit manual high pressure. Change the time to 22 minutes.
• Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.
• If desired, turn your oven to broil. On a cookie sheet please the beef ribs. Top with your favorite BBQ sauce if desired. Broil for 5 minutes.

INSTANT POT SPICY KOREAN SHORT RIBS

Steps:

• In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
• Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
• Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
• Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.

INSTANT POT KOREAN RIBS

Steps:

• Make Kalbi Marinade: Cut 1 (104g) small onion, and 1 (370g) peeled Asian pear into smaller pieces. Process 1 (37g) whole garlic, onion pieces, ½ teaspoon (1g) ginger, and Asian pear pieces in a food processor to a fine paste. Or you can mince these ingredients.In a small mixing bowl, mix ½ cup (125ml) regular soy sauce, 2 tbsp (42g) honey, 1 tsp (2.3g) freshly ground black pepper, 2 tbsp (25g) brown sugar, 2 tbsp (30ml) rice vinegar, 2 tbsp (30ml) sesame oil and the above processed onion paste together.
• Marinate Baby Back Ribs: Remove the membrane from baby back ribs (See Video). Place ribs and kalbi marinade in a large Ziploc bag. Partially close the bag and squeeze out the air in the bag. Close Ziploc bag, then marinate ribs in the fridge for at least 30 minutes. *Pro Tip: Optimal marinating time for baby back ribs is 6 - 8 hours.
• Pressure Cook Baby Back Ribs: Pour everything in the Ziploc bag into Instant Pot Pressure Cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 16 - 25 minutes + Full Natural Release.*Pro Tip: Adjust the cooking timing according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). After full natural release, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully. Turn off heat.
• Preheat Oven: While the Instant Pot is naturally releasing pressure. Preheat oven to 450°F.
• Reduce Kalbi Sauce and Finish in Oven: Reduce sauce over medium heat for roughly 5 minutes (Instant Pot: press "Sauté" button). Taste and season kalbi sauce with more freshly ground black pepper if necessary. Generously brush kalbi sauce on all sides of baby back ribs with a silicone basting brush. Place ribs in the oven for 4 - 8 minutes per side until caramelized.
• Serve: Remove Instant Pot Korean Ribs from oven. Garnish with finely sliced green onions and toasted sesame seeds. You can serve the remaining sauce as a dipping sauce for extra blast of flavors. Enjoy~ :)

INSTANT POT KOREAN STYLE SHORT RIBS

Steps:

• Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
• Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
• Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
• For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
• Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.