Pressure Cooker Kalbi Korean Short Ribs are so yummy when cooked in a Pressure Cooker.
From 1985 to 2002, I worked in a couple of law firms in Century City, which is in Los Angeles. There was a little greasy spoon restaurant, owned by a Korean family and every Wednesday, they served Kalbi and every Wednesday.
Guess where I ate lunch on Wednesdays? I would leave my office at 11:55 a.m.
The lined formed out the door and the smell of Kalbi on the grill was so inviting. I used to go over with my friend, Elena, who is tall, thin and just so pretty, so she could get away with just about anything.
She had a thick Filipino accent and a heck of an attitude. You did not want to mess with Elena.
Whatever we were served, wherever we were, it was never enough for Elena. Somehow, she managed to get an extra rib, a bit extra rice, extra something.
She just asked and they gave it right to her. She didn’t just ask for more with the Kabli, she asked for more, no matter what we had for lunch. The girl had Chutzbah! It’s one of the things that made her special. Well, truth be told, it was a little embarrassing.
Elena is not around, so enjoy all the Pressure Cooker Kalbi Korean Short Ribs you want!
For years I have cooked Kalbi on the grill, with jarred Kalbi marinade. I love when the flame comes up and char the edges of the meat.
I forgot to photograph the ginger, oops. In Korean and most Asian recipes, ginger and garlic go hand in hand. They are usually blended together with a tiny bit of oil to make a paste. It is then then stored in the refrigerator and used in lots of recipes. I love to use it in stir-fry dishes.
It is very, very, very important to rinse the meat well before you start. When the butcher cuts the meat into ribs, small shards of bone are left all over the meat. Make sure you tell him that you want him to cut the meat for making Pressure Cooker Kalbi Korean Short Ribs.
After you rinse the ribs, dry them off with a paper towel and then coat the ribs with the brown sugar. The sugar will start to turn to liquid.
You use a hand grater to grate the Asian Pear, Apple, Ginger and Garlic and mix up all the ingredients.
And you will have this sauce or,
you can toss all the ingredients into a Vitamix or food processor. Even an immersion blender will work. So, just toss everything in and give it a whiz, which is what I do. 😉 It is so much easier.
Using a heavy duty food storage bag or a container, add the ribs with the brown sugar liquid and the marinade to the bag and let marinate for a few hours.
When you make the Kalbi on the grill, it is best to marinate the meat overnight. We often times buy a large amount of the ribs and freeze them with the marinade.
The Pressure Cooker infuses the flavors nicely without an overnight marinade, but I do prefer to marinate the Pressure Cooker Kalbi Korean Short Ribs overnight.
A shorter marinade is fine, but if you have the time, do it overnight. The ribs will taste a whole lot better.
Dump the ribs and sauce right into the Pressure Cooker cooking pot. It’s probably a good idea to try to arrange the ribs in a circle around the pot, so they don’t end up all twisted, like mine did. 🙂
When the Pressure Cooker comes to pressure, turn on your broiler. Place the oven rack on the second level from the top.
Remove the ribs from the juice in the Pressure Cooker cooking pot and place all the ribs on a cookie sheet. Save that juice in case you want to double dip for the next side.
Broil for about five minutes on each side, or until a little charred if you like. I do like a char on my ribs and I like the sugars in the sauce to caramelize.
I like my ribs more charred than you see in the photo. If you want, after the ribs cook on one side, dip them into the juice and put them back on the cookie sheet on the opposite side.
This is not really necessary, as the ribs are very flavorful, but I love the char, so I go the extra step.
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- OXO Good Grips Cutting Board
- Bellemain Porcelain Ramekins
- Microplane Artisan Course Grater
- VitaMix Creations
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
- OXO Stainless Steel Tongs
- Silicone BBQ Brush
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Here is the handy printable recipe:
- 5 pounds Korean Style Beef Short Ribs (Flanken)
- 1 cup Brown Sugar, packed
- ½ cup Light Soy Sauce
- ¼ cup Mirin (Rice Wine)
- 2 Tablespoons Corn Syrup
- 1 small Onion, peeled and finely grated
- 1 small Asian pear, peeled and grated
- 1 small Apple, peeled and grated
- 4 Tablespoons Garlic, peeled and minced
- 4 Tablespoons Ginger, peeled and minced
- 2 Tablespoons Sesame Oil
- ¼ teaspoon Black Pepper
- 2 Scallion, minced
- Toasted Sesame Seeds (optional)
- 2 green onions, to garnish
- Rinse ribs well to remove any bone shards.
- Trim excess fat off of the ribs and then coat with the brown sugar.
- In a mixing bowl, whisk together all sauce ingredients or toss them in a Vitamix or food processor and process on medium speed for one minute, or until mostly blended.
- Place ribs into a large heavy duty storage bag or storage container and add sauce.
- Place in refrigerator until ready to cook.
- Add ribs and sauce to Pressure Cooker cooking pot.
- Lock on lid and close Pressure Valve.
- Cook on High Pressure for 6 minutes.
- When Beep sounds, allow a 15 minute natural release.
- Transfer ribs to cookie sheet and place under the broiler for five minutes on each side.
Serve with Korean Kalbi Dipping Sauce.