Craving a melt-in-your-mouth, unbelievably flavorful meal that's surprisingly easy to make? Then look no further! This Korean short rib recipe, cooked to perfection in your Instant Pot, is the answer to your delicious dinner dreams. Forget spending hours simmering – this quick and easy recipe delivers restaurant-quality results in a fraction of the time. It's the perfect blend of sweet, savory, and spicy, making it a guaranteed crowd-pleaser. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is perfect for busy weeknights or special occasions. Get ready to experience the magic of homemade Korean food!
Ingredients:
- 2 lbs bone-in beef short ribs, cut into 2-inch pieces
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 cup Korean soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons gochujang (Korean chili paste) - adjust to your spice preference
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Instructions:
Get Started:
- Set your Instant Pot to the "Sauté" function. Add sesame oil and brown the short ribs on all sides. This step helps to develop rich flavor. Remove the short ribs and set aside.
Building Flavor:
- In the same pot, add the chopped onion and sauté for about 3-5 minutes, until softened. Add the minced garlic and ginger and sauté for another minute until fragrant. This base forms the foundation of incredible flavor.
Pressure Cooking Perfection:
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Return the short ribs to the Instant Pot. In a bowl, whisk together the Korean soy sauce, brown sugar, mirin, gochujang, and black pepper. Pour the mixture over the short ribs. Add the beef broth.
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Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 35 minutes, followed by a 15-minute natural pressure release. This slow release of pressure helps the meat become incredibly tender.
Finishing Touches:
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Carefully release any remaining pressure. Remove the short ribs and set aside. Skim off any excess fat from the cooking liquid. You can thicken the sauce by simmering it uncovered on the "Sauté" function for a few minutes.
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Return the short ribs to the sauce to coat them evenly. Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.
Tips for Success:
- For extra tender short ribs, consider using a meat thermometer to ensure they reach an internal temperature of 190-200°F.
- Don't be afraid to adjust the amount of gochujang to your preferred level of spiciness.
- For a deeper, richer flavor, marinate the short ribs in the sauce for at least 30 minutes before cooking, or even overnight in the refrigerator.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Variations:
- Add vegetables: Include other vegetables like carrots, potatoes, or mushrooms during the pressure cooking stage for a complete one-pot meal.
- Spice it up: Add a pinch of red pepper flakes for an extra kick.
- Make it sweeter: Increase the amount of brown sugar or mirin for a sweeter flavor profile.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and portion sizes but provides a general idea.
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 15-20g
Enjoy your incredibly delicious and easy Korean short ribs! This recipe is perfect for busy weeknights or impressing guests. Let me know in the comments how yours turned out! Happy cooking!