Korean Instant Pot Beef Short Ribs (Galbi Jjim) | Easy Healthy-ish Recipes (2024)

Spicy, sweet, and savoury these Korean Instant Pot Beef Short Ribs are going to knock your socks off. They’re rich, beefy, and so tender thanks to the Instant Pot. It’s such a cozy meal that you’re going to want to make this again and again all winter.

Why You’ll Love This Instant Pot Korean Beef Short Ribs Recipe

It is so cold in Canada right now which is making me crave a big pot of hearty stew. So after wandering around at Galleria, our local Korean supermarket, I decided to pick up a pack of beefy short ribs. This recipe is sweet but savoury and has a nice kick of heat thanks to thegochujang added. Also known as galbi jjim, this dish gives me all the cozy feels and is so versatile. This Instant Pot galbi jjim recipe works great as a meal prep for the week or as a weeknight stew if you thicken up the liquid!

I’ve really been loving my Instant Pot because thisKorean Beef Short Ribs only takes a couple of minutes to prepare and all I have to do is dump everything into the IP and I’m done! While it does take some time for IP to come up to pressure, it is way faster than braising the meat for over 2 hours on the stovetop! The pressure cooker short ribs are still super tender, falling off the bone, despite only cooking for less than half the time thanks to the Instant Pot!

Ingredients You’ll Need For Instant Pot Beef Short Ribs

When you go get short ribs, if you’re at the Korean supermarket, there’s LA short ribs ($$$!) and then there are chuck short ribs ($). At first, I picked up the LA short ribs and mistook them as the one I wanted because I didn’t notice the chuck short ribs on the other side of the meat aisle. You’re going to want the chuck cut because 1. it’s thicker, 2. it gets perfectly tender in the Instant Pot, and 3. it’s a cheaper cut of meat. See the photo down below to see what I mean.

• soy sauce — use low sodium soy sauce when possible.
• mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can tryrice vinegarwith extra honey.
• Asian pear — the addition of Asian pear helps tenderize the meat so it’ll practically fall off the bone when you pick it up.
• garlic — no such thing as too much garlic!
• onion — I just used regular yellow onions. You can use sweet onion if that’s what you have on hand.
• honey — local honey is great!
• Gochujang(고추장), aka hot pepper paste. Keep in mind that they come in varying levels of spice so take a close look at the container before purchasing.
• Gochugaru(고추가루) aka Korean chili/hot pepper powder.
• chuck beef short ribs — see the image above if you’re not sure how they look.
• carrot
• potato — I used russet potatoes. I prefer to not use a waxy potato so russet and Yukon gold are great.
• shiitake mushrooms — these mushrooms have a strong, earthy flavour to them.
• cornstarch

How To MakeInstant Pot Korean Beef Short Ribs

• In a blender or food processor, blend together soy sauce, mirin, diced pear, garlic, diced onion, honey, gouchujang, and gochugaru. Set it aside for later.
• In your Instant Pot, place a sliced onion at the bottom and then layer in the short ribs, carrots, potatoes, sliced shiitake mushrooms, and then the mixture that you blended earlier.
• Close and seal the pressure cooker lid and press the manual button and set it to 35 minutes (high pressure). It should take 25 minutes for the Instant Pot to come to pressure so don’t be alarmed if it doesn’t come up to pressure right away.
• Once done, make a cornstarch slurry (1 tbsp cornstarch to 1 tbsp cold water) and add it to the Instant Pot and set the IP to sauté for a minute to thicken the liquid. Don’t worry if it doesn’t look super thick right away as it’ll thicken up once the short ribs cool a bit.
• Serve as either a stew or with just the meat and vegetables with rice or as a meal prep.

Serving Suggestions

• Purple rice: a classic side dish to go with anything! The rice will soak up the beefy sauce from the galbi jjim.
• Korean Potato Salad (Gamja Salad): this sweet and fluffy potato salad is perfect for a beefy main.
• Mayak Eggs: I love having a marinated egg as a side! For smaller bites, try making this side dish with quail.
• Japchae: I’m never one to turn down noodles. These glass noodles are a classic side dish.
• Silken Tofu: this cold tofu and a savoury sauce is the perfect banchan as it only takes 5 minutes to make.
• Seasoned Spinach: we always have a side of spinach for dinner to keep things healthy.
• Korean Corn Cheese: corn + cheese? Count me in!

Make Ahead Tips

• Meal prep: once cooled, store the galbi jjim inan airtight containerfor up to 4 days in the fridge. I steamed some broccoli for some extra greens and pack the short ribs with some rice for a meal prep.
• Freezer: allow the Korean short ribs to cool before transferring them into an airtight containerbefore storing them in the freezer. They can last for up to 3 months.

Recipes with Gochujang

• Korean Inspired Spicy Chicken Noodle Soup
• Spicy Peanut Chickpea Curry
• Spicy Korean Chicken Meal Prep
• Gochujang Chicken Thighs (Grilled or Stovetop)
• Korean Fried Chicken
• Gochujang Noodles with Bacon and Scallions
• Pan Fried Gochujang Pork Belly

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