Pressure Cooker Kalbi Korean Short Ribs are so yummy when cooked in a Pressure Cooker.
Pressure Cooker Kalbi Korean Short Ribs
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!
Cast of Ingredients for Pressure Cooker Kalbi Korean Short Ribs
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. Mirin
I was challenged by a friend to prepare Kalbi in my Instant Pot, Mealthy MultiPot or Pressure Cooker with a homemade Korean Dipping Sauce. This Pressure Cooker Kalbi Korean Short Ribs recipe was put together with my friend, Mona.
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. Mirin is wonderful to use in Asian cooking! I love to use it in stir-fry dishes.
Massage the Meat with Brown Sugar
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.
When Short Ribs are cut in this manner, they are called “Flanken” cut….at least in the Jewish culture. We love our Short Ribs. Check out my Pressure Cooker Red Wine Braised Short Ribs recipe. It’s fabulous and the meat will melt in your mouth.
The Asian Pear gives a wonderful flavor
A Microplane Artisan Course Grater makes fast work out of grating the Asian Pear, Apple, Ginger and Garlic.
A delicious meal with a similar flavor is my Instant Pot Korean Beef Bowls. Of course, if you are feeling lazy, you can always make my very easy and lazy Pressure Cooker Korean Style Barbecue Country Pork Ribs. It’s really good, but seriously, dump in two ingredients and you have dinner!
Whisk together Marinade
And you will have this sauce or,
VitaMix 7500 works wonders!
you can toss all the ingredients into a VitaMix 7500 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.
Marinate the Pressure Cooker Kalbi Korean Short Ribs Overnight
Using a Ziploc Freezer 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.
Add Ribs and Marinade to Cooking Pot
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. 🙂
Turn on Broiler
When the Pressure Cooker comes to pressure, turn on your broiler. Place the oven rack on the second level from the top.
Place Ribs on Cookie Sheet
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.
Pressure Cooker Kalbi Korean Short Ribs with Coconut Rice
Serve this Pressure Cooker Kalbi Korean Short Ribs with Korean Dipping Sauce, a side of Coconut Rice and a green vegetable.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s 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
- Bellemain Porcelain Ramekins
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Ziploc Freezer Bag
- Microplane Artisan Course Grater
- VitaMix 7500
- 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:
Pressure Cooker Kalbi Korean Short Ribs
Print Pin RateIngredients
- 5 pounds Korean Style Beef Short Ribs (Flanken)
- 1 cup Light Brown Sugar (packed)
- 1/2 cup Soy Sauce, Low Sodium
- 1/4 cup Mirin Rice Wine
- 2 Tablespoons Light Corn Syrup
- 1 small Yellow/Brown Onion peeled/finely grated
- 1 small Asian pear peeled/grated
- 1 small Apple peeled/grated
- 4 Tablespoons Fresh Garlic peeled/minced
- 4 Tablespoons Fresh Ginger Root peeled/ minced
- 2 Tablespoons Pure Sesame Oil
- 1/4 teaspoon Freshly Ground Black Pepper
- 2 Scallions (Green Onions) minced
Garnish
- Toasted Natural Sesame Seeds (optional)
- 2 Scallions (Green Onions) to garnish
Recommended Products
Instructions
- 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. Sprinkle with Toasted Sesame Seeds and chopped Scallions.
Notes
Serve with Korean Kalbi Dipping Sauce.
Nutrition
PIN this Instant Pot Pressure Cooker Kalbi Korean Short Ribs {Flanken}!
Instant Pot Pressure Cooker Kalbi Korean Short Ribs
This method makes the ribs so much more tender than grilling alone. Plus makes the house smell great. Very authentic and good recipe and makes nice gravy for people who like stuff on their rice.
In one of your recipes, you mentioned that you’d be offering one for Instant Pot Korean Short Ribs — English cut, not flanken. Any idea when you might be posting that? Thanks!
Hi Jill! I froze the ribs in the marinade. Would I have to add more time in the IP if I put them in still frozen? Thanks!
The time would be the same. Jill
I made this last night and just had to comment. This was FANTASTIC! My husband and I loved this. This was my first time purchasing flanken short ribs and I wasn’t really sure what to do with them. This was so easy to make and simply delicious. Like another commenter, I separated out the fat and reduced the sauce in the IP while ribs were in the oven. Will be making this again! Have you ever used this recipe but with another cut of meat? Thanks for sharing!!
Did this one last night. I thought the marinade tasted too sugary, so i added a good glug of apple cider vinegar and a splash of cholula hot sauce and it was perfect. While the short ribs were in the oven, I reduced the remaining sauce in the IP. Afterwards, i separated the fat out with a fat separator, and poured the sauce on the finished nearly blackened meat. Yum! Definitely do again! Served with plain calrose rice and a salad.
Fantastic recipe I followed it exact.Will definitely make again. Thank you!
If I increase the quantity of meat (7-10 lbs) do I need to change the cook time?
The cook time is the same. Jill
I am cooking Korean Short ribs for two which equates to 2# of ribs. What time would you make for the Pressure Pot?
I had this for dinner last night. This is the second time I have made it.the taste is out of this world.thank you.
Hi Brenda~
I am so glad you enjoyed this recipe. Thank you for letting me know. Jill