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Instant Pot Galbi Jjim (Korean Braised Short Ribs)

Galbi jjim is one of the most beloved Korean comfort dishes. It is rich, savory, slightly sweet, and incredibly tender. Traditionally reserved for celebrations, holidays, and family gatherings, this dish feels both special and deeply comforting.
Course Dinner, Lunch
Cuisine Korean
Keyword galbi jjim, short ribs
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Winnie Kison

Ingredients

Ribs

  • 2 to 2.5 pounds boneless short ribs can also use bone-in

Sauce

  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons honey
  • 5 cloves garlic minced
  • 1 teaspoon grated ginger
  • 1/2 Asian pear grated
  • 1 tablespoon sesame oil
  • 1/3 to 1/2 cup water or beef broth
  • 1 tablespoon rice vinegar

Vegetables

  • 1 cup carrots
  • 1 cup potatoes or daikon radish
  • 1 small onion

Instructions

  • SOAK: Place the short ribs in a large bowl of cold water and soak for about 20 minutes. This helps remove excess blood and results in a cleaner tasting sauce. Drain and pat dry.
  • SAUCE: In a bowl mix together soy sauce, brown sugar, honey, garlic, ginger, grated Asian pear/apple, sesame oil, mirin and broth/water.
  • PRESSURE COOK: Add the ribs to the Instant Pot. Pour the sauce over the ribs. Cook on High Pressure for 45 minutes. Allow a natural pressure release for 10 to 15 minutes, then release remaining pressure.
  • ADD VEGGIES: Add carrots, potatoes or daikon radish, and onion. Cook again on High Pressure for 5 minutes, then quick release.
  • REDUCE THE SAUCE: Remove ribs and vegetables from the pot. Turn Sauté mode on and simmer the sauce for about 3 to 5 minutes until slightly thickened and glossy. (Optional: stir in a cornstarch slurry if you want a thicker sauce.)
  • SERVE: Serve ribs over steamed rice and spoon extra sauce on top. Garnish with sesame seeds and green onions.