Instant Pot Recipes Korean Food

Pinterent Februari 22, 2024 Comment

Try this super flavorful Korean short ribs made in an Instant Pot (or in any other electric pressure cooker). The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious!

Today, I’m sharing my first instant pot recipe. In case you don’t know, Instant Pot is a hugely popular electric pressure cooker in North America and the UK. And, after a long wait, I finally got hold of this gadget a few months ago. In case you’re curious, mine is a 6 quart / 5.5 litre sized pot.

During this time, I have tried several Korean recipes in this pressure cooker, but by far the best one to come out so far is today’s braised Korean short ribs (akagalbi jjim cooked in Instant Pot)!

Instant Pot Korean Sesame Garlic Beef

And, I tell you, these ribs give a ton of flavor while being less time and labor intensive when compared to traditional galbi jjim. It really tastes amazingand I can proudly say that it’sour family’s favorite dinner at present. 😉

First soak them in cold water. You will notice that the water will soon have a red hue. Many will call it blood, but I recently learnt that it’s actually myoglobin, a protein that’s found in the muscle tissue of the meat.

Many Korean cooks will recommend soaking the ribs for a few hours (even overnight!), but I think you can easily lose the meat flavor by doing so.

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So I recommend you to just do it while you’re waiting for the water to boil up for the next prep work.

I love this step. Yes, for sure it’s an additional step that takes time, but this brief boiling of the ribs helps the scum to float, so that you can easily drain it and rinse it.

Also, fat and other tough tissue from the meat can be more easily removed by boiling too. (A lot easier to cut compared to when the ribs are raw).

Instant Pot Sticky Korean Chicken.

I don’t know about other electric pressure cookers, but Instant Pot has two venting options – natural release and quick release. But you can also manually do “fast natural release”, which falls in between the two categories.

Fast natural release is basically, naturally venting the pressure for some time (15 mins in this recipe) then switching the vent option to quick release to depressurize the pot completely.

Why? If you decide to go with natural release, it can take anywhere from between 15 mins to 30 mins to depressurize the pot. And, it’s a long time to wait since you will want to move on to the next step, which is sautéing the vegetables in the same pot.

Instant Pot Korean Chicken Soup (baeksuk 백숙)

If you decided to do thequick release, then you will notice that the ribs are not as tender as they could be. And, I believe this is to do with the sudden pressure change, because you’re releasing the pressure too suddenly.

So to achieve the optimal short rib texture and also to save time, I recommend you to do fast natural release when following this recipe.

You might be tempted to add the vegetables (carrots and radishes) with the meat and pressure cook all together to save some cooking time. (Yes, I’ve done that!) But you will end up with undesirably sad looking carrots and radishes.

Instant Pot Korean Beef Bowls Recipe

Since you will have to thicken the sauce (because there is a lot of liquid after pressure cooking), I recommend you sauté the vegetables to cook them and also to thicken the sauce. 20 minutes is all you need and the outcome is marvelous!

If you want to reduce the fat amount, you can skim it by cooling the sauce in the fridge / freezer for a few hours. The fat will harden on the surface of the sauce, so you can easily scrape off with a small spoon (option 1). The downside of this method is that it delays your dining time until it is done.

I don’t have experience with other brands, but one of my readers converted my traditional galbi jjim recipe for her Philips pressure cooker, and she reported that it worked well.

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Last of all, if you don’t have a pressure cooker, but have a slow cooker, try my slow cooker Korean short ribs instead. It’s just as good, but takes a bit longer.

1. Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes.

Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.

Instant Pot Korean Ground Beef Bowl

3. Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.

Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)

4. Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy.

Korean Instant Pot Cookbook

Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.

Love Korean food?Browse lots more Korean recipes from myeasy Korean recipecollections.And subscribe to mynewsletterand follow along onFacebook, PinterestandInstagramfor all of the latest updates.

Super flavorful Korean short ribs made in an Instant Pot. The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious!

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The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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Insanely Good Instant Pot Korean Beef

I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

Instant Pot Korean beef is fast and perfect for any day of the week. There's no need to precook any of the ingredients, making it a fuss-free dinner you can throw together quickly. To save even more time on a busy workday, chop the ingredients earlier in the day or the night before, and store them in the refrigerator until you're ready to cook.

The sweet and spicy flavors will win over every family member, and inexpensive beef chuck makes it surprisingly easy on your budget. Plus, cooking Korean beef in the pressure cooker saves time and makes cleanup a snap.

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Most of the ingredients are easy to find locally, even the gochujang chili paste. If you can't find the Korean chili paste or don't have it on hand, feel free to substitute it with a teaspoon or two of Sriracha or sambal for heat.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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