Galbijjim (Pressure Cooker Korean Braised Short Ribs)
Ingredients
Bone-in beef short ribs
Potatoes
Carrots
Onion
1/2 Korean pear
A few garlic cloves
Rice cakes & noodles
Scallions
Sauce
1/3 cup soy sauce
1/3 cup mirin
1/5 cup corn syrup
Sugar, to taste
Dashida
Gochugaru
Directions
Blanch the short ribs for about 10 minutes, then drain and rinse.
Add the short ribs to your pressure cooker and layer the potatoes, carrots, and onion on top. Separately blend 1/2 a Korean pear with a few cloves of garlic and pour that in.
Add the mix of soy sauce, mirin, corn syrup, and sugar, followed by Dashida and gochugaru. Pressure cook about 40 minutes until the short ribs are super tender.
Add your noodles of choice toward the end, then top with scallions and sesame seeds.
