I love Korean food. Fun fact: I go out to Korean BBQ every year for my birthday. One of my favorite meats for KBBQ is galbi, or beef short ribs. Today’s recipe is a delicious version of Korean beef short ribs for your Instant Pot or other pressure cooker will have the ribs falling off the bone! You’ll find yourself making these Instant Pot Korean ribs again and again. I developed this Instant Pot Korean ribs recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot Galbi on Allrecipes here, and see the full pressure cooker Korean short ribs recipe along with some of my cooking tips below. Jump to Recipe.
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How to make pressure cooker Korean short ribs
The traditional method for making Korean short ribs begins by soaking the ribs in water before cooking. I recommend soaking them for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour.
While the ribs are soaking, you’ll create your sauce for your Instant Pot Korean Ribs. To do this, you’ll combine Asian pear, onion, garlic, and ginger in a blender or food processor and puree until smooth (note: if you don’t have an Asian pear, an apple will do as a substitute). Transfer the puree to a mixing bowl and add soy sauce, rice wine, water, brown sugar, sesame oil, and pepper and mix to create the sauce.
After at least an hour, drain ribs and dry them well. Trim off excess fat.
Place the short ribs in your Instant Pot or multi-functional pressure cooker along with chunks of peeled carrots and radishes.
Pour the Asian pear sauce on top, then close and lock the lid and select the manufacturer’s Meat cook function for 35 minutes (allowing 10 to 15 minutes for pressure to build before the cook time starts).
After the 35 minutes of cook time, you’ll allow the pressure to release using the natural-release method according to manufacturer’s instructions (this will take between 10 to 40 minutes). Remove the lid, then transfer meat and vegetables to a plate and set aside.
The final step for the sauce uses the Sauté function on your Instant Pot. Stir in the remaining soy sauce and sesame oil and some white sugar. Cook, stirring occasionally, until the sugar has melted and the sauce has thickened (about 10 minutes). Finally, you’ll return the ribs and vegetables to the pot to get nice and saucy.
Garnish your Instant Pot Korean ribs with green onions and sesame seeds and serve them with white rice.
While it might sound like a lot, it’s so much easier and more fool-proof than you might think since it’s all done in your Instant Pot. Here’s the Korean Short Ribs Instant Pot recipe! Enjoy!
- 3 pounds beef short ribs
- 1 Asian pear peeled, cored, and coarsely chopped
- 1 small onion
- 4 cloves garlic chopped
- 1/2 tablespoon fresh ginger peeled and coarsely chopped
- 1 cup low-sodium soy sauce divided
- 1/4 cup rice wine
- 1/4 cup water
- 1/4 cup brown sugar
- 2 tablespoons sesame oil divided
- 1/2 teaspoon ground black pepper
- 2 carrots peeled and cut in chunks
- 5 radishes peeled and cut into chunks
- 1/4 cup white sugar
- 1/2 bunch green onions chopped, or to taste
- 1 tablespoon sesame seeds or to taste
- 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 Sauté 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. Serve over white rice.
- 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.
Michael Min says
You are quire fortunate to be able to get true galbi ribs. Here in Hawaii, where many Koreans settled beginning in the early 20th century, we cannot get what I refer to ask “big bone” galbi ribs. Warehouse and regular supermarkets sell only LA style, thin cut ribs. I’d love to try your recipe.