Instant Pot Spicy Galbijjim Braised Beef Short Ribs Food

GALBIJJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
• In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
• Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
• Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
• Meanwhile, prepare the vegetables and optional garnish.
• Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
• Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

INSTANT POT GALBIJJIM

Steps:

• Stir together the pear, onion, garlic, soy sauce, sugar, corn syrup, mirin and 1 teaspoon black pepper in a large bowl (see Cook's Note). Set the sauce aside.
• Place the short ribs, peppercorns and 2 teaspoons salt in the Instant Pot® and add enough water to cover. (It's okay if some ribs are not completely submerged; just make sure that the ribs on top are submerged at least three-quarters of the way and that the water is not above the maximum fill line.)
• Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 5 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam. Drain the ribs in a colander and rinse off any impurities and peppercorns. Wash the pot, then add the ribs and sauce and set to pressure cook on high for 40 minutes.
• After the pressure-cook cycle is complete, wait 15 minutes and then quick-release. Unlock and remove the lid, being careful of any remaining steam. Transfer the short ribs to a large plate.
• Use a ladle to skim off any excess fat from the top of the liquid and then set the Instant Pot® to high saute. Add the radishes, carrots and mushrooms and cook until radishes and carrots are cooked through but still hold their shape, 15 to 18 minutes. Stir in the sesame oil and scallion whites. Add the short ribs and stir to coat with the sauce. Serve with white rice or rice cakes and top with the scallion greens.