Galbi-jjim but 20% effort

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• Step 1

  Add the short ribs, water, soy sauce, mirin, sugar, black pepper, garlic, ginger, korean pear / apple, gochugaru, and onion into the Instant Pot.

  • 2 lb beef short rib (900 g)
  • 1 ½ cup water (300 g)
  • ½ cup light soy sauce (120 g)
  • ½ cup mirin (130 g)
  • 2 tbsp white cane sugar (24 g)
  • ½ tsp black pepper (0.5 g)fresh ground
  • 10 clove garlic (20 g)minced
  • ¼ korean pear (25 g)
    (or apple, optional)
  • 2 tbsp gochugaru (14 g)
    (for spice, example)
  • 1 yellow onion (300 g)roughly sliced
• Step 2

  Set the pressure cooker to the "Meat/Stew" or high pressure setting and cook for 30 minutes.
• Step 3

  Steam the radish, potatoes, and carrots by microwaving them for about 5 minutes in a bowl covered completely with a plate to ensure proper steaming. This will soften them to the right texture so you can add them directly into the Instant Pot after it finishes pressure cooking. Note that microwave power varies, so start with 3 minutes and then continue in 1-minute increments to achieve your desired softness.

  • 6 inch daikon radish (300 g)roughly cut
  • 4 yukon gold potatoes (300 g)roughly cut
  • 2 carrots (300 g)roughly cut
• Step 4

  After the pressure cooker is done, release the pressure and stir the steamed radish, potatoes, and carrots into the Instant Pot.
• Step 5

  Set the Instant Pot to "Sauté" mode on "High" and simmer the sauce until it thickens to your liking. I recommend simmering for about 10 minutes.
• Step 6

  [Optional] Once the sauce reaches your desired consistency, stir in some rice syrup. The rice syrup adds an extra depth of sweetness and umami, while giving the sauce a glossy texture.

  • 1 tbsp rice syrup (15 g)
    (optional, example)
• Step 7

  To garnish, sprinkle green onions on top and serve with rice. Enjoy!

  • 2 stalk green onion (30 g)chopped
    (optional)