Name: Pressure Cooker Kalbi Korean Short Ribs
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 6 servings
Ingredients: 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); Toasted Natural Sesame Seeds ((optional)); 2 Scallions (Green Onions) (to garnish)

Pressure Cooker Kalbi Korean Short Ribs are so yummy when cooked in a Pressure Cooker.

Pressure Cooker Kalbi Korean Short Ribs {Flanken}

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 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.

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.

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

You use a Microplane Artisan Course Grater to grate the Asian Pear, Apple, Ginger and Garlic and mix up all the ingredients.

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

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Here is the handy printable recipe: