INSTANT POT SPICY KOREAN SHORT RIBS
You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!
Provided by DanaAngeloWhite
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 579.2, Fat 52, SaturatedFat 22.6, Cholesterol 109.1, Sodium 326.2, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 20.8
INSTANT POT SPICY GALBIJJIM (BRAISED BEEF SHORT RIBS)
Succulent, spicy, and fork-tender Korean beef short ribs pressure cooked in the Instant Pot! Fast and delicious!
Provided by Hyosun
Categories Main
Number Of Ingredients 18
Steps:
- Trim off any thick layer of surface fat. Place the ribs in a large bowl with enough water to cover all the ribs. Add a couple of tablespoons of sugar and stir until dissolved. Let the ribs soak for about 30 minutes. Drain and rinse the ribs. Drain well while preparing the other ingredients.
- In a small blender, blend the pear, onion, garlic, and ginger well. You can separately grate them if you want. Transfer to a bowl. Mix it with the remaining braising liquid ingredients.
- Place the short ribs in the pot, and add the vegetables.
- Pour the braising liquid over. Toss everything well to coat the ribs evenly. Close the lid tightly. Press the "Meat" function, and using the "+" button, set the time to 35 minutes (or 40 minutes for fall off the bone tender meat). Make sure the pressure switch is turned to "sealing". When finished, the Instant Pot will automatically turn to the "Keep Warm" mode. Leave the pressure cooker alone for 10 to 15 minutes before releasing the remaining pressure and opening the lid. You can leave it longer if you want.
- Stir in the scallion and the sesame oil. Remove the meat and vegetables from the pressure cooker. Spoon off the fat. Pour the sauce over the ribs to serve. You can also cool it in the fridge or freezer until the fat solidifies to spoon off, and then reheat the sauce. Garnish with the optional scallions and sesame seeds.
INSTANT POT KOREAN SHORT RIBS
Super flavorful Korean short ribs made in an Instant Pot. The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious!
Provided by Sue | My Korean Kitchen
Categories Main
Time 1h10m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 420 kcal, Carbohydrate 22 g, Protein 38 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 1163 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving
KOREAN STYLE SHORT RIBS (CROCK POT)
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Provided by barefootmommawv
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
- Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
- Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
- Serve over cooked rice.
INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS)
This version of delicious Korean beef short ribs dish for your Instant Pot® or other multi-cooker pressure cooker will have the ribs falling off the bone! Soaking the ribs first is the traditional method. I recommend soaking for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour. If you don't have an Asian pear, an apple will do as a substitute. Serve over white rice.
Provided by fabeveryday
Categories World Cuisine Recipes Asian Korean
Time 2h25m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 656.6 calories, Carbohydrate 30.6 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3.1 g, Protein 25.2 g, SaturatedFat 18.4 g, Sodium 1588.5 mg, Sugar 21.2 g
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INSTANT POT KOREAN BRAISED SHORT RIBS
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- Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust.
- Drain, and fill the pot with 4 cups of water to cover the ribs. Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully released the pressure.
- Discard the cooking liquid (or save to use it as a soup base later), and rinse the ribs and the pot. Return the ribs to the pot.
- In a small blender, blend together the pear, onion, garlic, and ginger. You can separately grate them if you want. Transfer to a bowl. Mix well with the remaining braising liquid ingredients.
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