Pressure Cooker Kalbi Jjim Recipe (2024)

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fromsydney

Josh needs to calm down. No where did Kay say this was a traditional recipe. It’s based on a traditional recipe. I’m korean and I have love for all versions. Maybe try the recipe and report back?

Josh Kim

This isn’t the traditional way to make kalbi jjim. :-( This reminds of Uncle Roger and the fried rice videos.We first soak the meat in water for about 3 hours to drain the blood. We then boil the meat in water for 15-20 minutes to boil out the impurities then rinse. Other recipes may do this differently, but it is a variation of this. This is a must.Koreans don’t use daikon, that’s a Japanese root vegetable. We have our own radish called moo that has a smoother flavor and gives a richer broth.

Yuccababy

Yeah but if you buy meat from the average US supermarket, meat doesn’t need to be soaked for hours to drain blood. Also, unless shopping in a specialty market, we wouldn’t be able to get moo, so the recipe improvises to still make a good dish that may not be 100% traditional.

Gina Ruben

Could you provide alternate directions for those of us without a pressure cooker?

Madeline

30 minutes in a pressure cooker with only 3/4 cup of soy sauce? Is there an ingredient missing for the braising liquid, such as rice wine or water?

Regina

Browning meat first for flavor seems to be a “western” thing. The ingredients in Asian sauces such as the one in this dish are so flavorful that browning is not necessary. I don’t ever recall my mom browning meat when cooking our Korean meals.

Redbird, Yardbird

For a slow-cooker, I'd suggest checking some slow-cooker short ribs recipes to see how long they say short ribs generally take. Then you can adapt this recipe accordingly.

Jihyun Meltzer

I completely agree with Josh Kim. This is not the traditional way to make Kalbi jjim. Korean cuisine is becoming popular around the world but I've noticed many people are still confused about whether it's Japanese or Korean food. Therefore I wished Kay Chun mentioned/explained a little more of background that this is not the traditional way and using of Daikon instead of White Radish (Joseonmu), and also Kay completely forgot to mentioned about the one of key ingredients of peeled chestnuts.

Edward

JoshSoaking meat in water does not "drain blood" because modern retail meats have already been drained of blood. The red stuff is myoglobin, a protein. Also the "impurities" that you're "boiling out" would make a nice stock. Many traditional methods and practices were developed to deal with conditions that simply no longer exist, and on the other hand may do little to guard against contemporary risks and problems.

Downeast Mainer

Followed the recipe exactly, except cut the amount of meat and vegetables in half as I'm cooking for two. Served over rice with a sprinkle of gochugaru flakes. It was good as is! However: Next time will cook under pressure in my IP for 40-45 minutes so the meat is more tender; and at step 3 will add more soy sauce, some broth, more freshly chopped garlic/ginger, and perhaps tomato paste or fish sauce (sorry, not traditional) to add a bit more depth of flavor and create more sauce for serving.

Lulu

I'm a bit confused... Only 3/4 cup of soy for a pressure cooker? Aren't we missing liquid?

Allie

This recipe looks delicious! If I have a crockpot, do you know how long it would take to cook the meal?

Connie

I'd use parsnip. Both go well with carrots in braised dishes.

Marianne

That doesn't seem like enough liquid for the pressure cooker. It usually requires at least a cup of liquid for a meat recipe. Has anyone tried it?

dimmerswitch

John R - re your comment that it seems odd not to brown the ribs first for the flavor produced by browned meat, I say 'ditto' to Regina's comment that it seems more a Western thing to do to brown meat for the Maillard reaction that adds to flavor. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction I have even read recipes by Korean cooks for short ribs that blanch the ribs first. That said, most preparations I prefer do brown as the first step.

Rhonda

High pressure = 15psi for stovetop pressure cookersLow pressure = 8psi for stovetop pressure cookers

elizabeth

The vegetables are a mess, even with just 24 minutes under pressure (no bone short ribs). Waaaaay more liquid after cooking to those skeptics. Broth tastes awesome though

Nick M.

I used white turnip instead of daikon and it came out perfect. The problem was the ribs themselves were quite chewy, not tender at all even after being cut with this recipe.

Jess M

Made with chicken and added kabocha squash, potatoes, mushrooms, jalapeño. 1/2 cup water. Cook for 20 minutes with natural release. Then sauté for 10 minutes to thicken. https://mykoreankitchen.com/jjimdak/

Eric_S

I see a lot of questions about 'only' using 3/4 of water. From my experience with InstaPot'ing short ribs they exolve a lot of water as they cook (as well as some nice tasty fat).

coffeespoon

Used regular salt soy sauce (don't have the low-sodium stuff at home) and didn't salt the meat much - came out great. Recipe is pretty forgiving of extra veggies (had extra daikon from CSA). No problems with amount of liquid with recipe as written. Delicious short ribs - this recipe is a keeper!

Stephen Martin

Terrible. Veggies are inedible mush.

John

Will this work/fit in a 3 qt (mini) Instant Pot?

ACF

My experience was also that my veggies were mush and my meat was tough after 30m in the instant pot

gourmeteveryday

Not traditional? Ok, but it was delicious, tastes like home, and super easy to put together on a weeknight for the family. I am Korean American and food is one of the only ties I have to that heritage. My mom was one of the only Korean Americans in our town growing up and we are amazed and stoked at how loved and ubiquitous our food has become. If subbing in more widely available ingredients and simplifying the recipe makes Korean food more accessible, huzzah.

gourmeteveryday

Also the liquid amount is perfect. Use half a cup of soy sauce with a little water if using regular dark full sodium soy sauce, and skip the extra salt. I used 2lbs of boneless stew meat because it was what I could afford. Delicious.

Renee

I asked my husband to buy short ribs and he bought boneless. Has anyone tried this with boneless ribs? Anyone have ideas for how to adapt or should I just use the ribs for another recipe?

Rebekah

Loved this recipe!!! Don't worry about the seemingly-small amount of liquid: the juices released from the meat and limited evaporation of the instant pot means there will be lot more liquid in the finished dish that you can reduce down to make the sauce. The only thing I changed was cooking for 45 min instead of 30, for more tender meat. Thanks for a great recipe!

Clementine

If you can find Korean radish, Mu, that’s better. Not Japanese radish, Daikon. Daikon is much softer texturally whereas Mu is firm. It tastes different too.

Megan L.

I’ve always loved pot roast, so out of curiosity I made this last night and the flavor was fantastic. It was my first time with short ribs, though, and I may try chuck roast next time — the volume of connective tissue bothered me (picky, picky). I accidentally got my ribs cut into half-inch slices, and it didn’t matter. In fact, it made the meat fall apart so much that there was a delicious base of nubbly beef and ginger bits I scooped up with French bread (used in place of rice).

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Pressure Cooker Kalbi Jjim Recipe (2024)

FAQs

Why is my Kalbi chewy? ›

Have you noticed that sometimes when you eat kalbi, it can still be chewy and tough even though it it's been cut thinly and against the grain? By nature, short ribs are a tough cut of beef.

What temperature is Kalbi cooked to? ›

Preheat the oven to 385 degrees. Place the meat and the remaining marinade into a baking dish and into the oven for 35-45 mins. Halfway through you can flip the meat for even cooking. Remove from oven, place on dish and garnish with sliced green onions and sesame seeds.

How to reheat Galbi Jjim? ›

Reheating. Transfer short ribs, vegetables and braising liquid to a small pot and simmer over medium-low heat for about 10 minutes or until short ribs have just heated through. Alternatively, galbi jjim can be transferred to a microwave safe container, topped with a damp paper towel, and microwaved for 2 minutes.

Do short ribs get more tender the longer you cook them? ›

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Why is Kalbi so expensive? ›

The main feat why it is so expensive is because of the excellent marbling it has. As a result, despite it being a bit thicker than most Korean BBQ meat, it remains tender and juicy to eat. Quality at its finest! The traditional Korean Galbi is cut along the bones and the meat is butterflied.

What is the difference between Kalbi and short ribs? ›

Galbi (Korean: 갈비), kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly.

Can you eat Kalbi medium rare? ›

Kalbi is the perfect combo of sweet and savory. It's sweet from the fresh fruits in the marinade, and savory from that soy/ginger combo. They're cooked hot on the grill to give them a desirable caramelized exterior, with a medium rare interior.

Can I pan fry Korean short ribs? ›

Make Korean BBQ short ribs at home using my tried-and-tested recipe for the perfect galbi marinade. You can grill the marinated short ribs over charcoal, broil them in the oven, or pan-fry.

What to serve with kalbi? ›

Braised potatoes, pickled daikon, kimchi, spicy cucumbers, quail eggs, marinated bean sprouts. The list goes on and on because they really bring you out UNLIMITED bowls of banchan to go with your meal.

How thick should kalbi be cut? ›

Ingredients
  1. ¾ cup soy sauce.
  2. ¾ cup brown sugar.
  3. ¾ cup water.
  4. 2 green onions, chopped.
  5. 1 garlic clove, minced.
  6. 1 tablespoon Asian (toasted) sesame oil.
  7. 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Jan 4, 2022

Can galbi be frozen? ›

Make ahead, storage, reheat

Freezer: For longer storage, freeze the marinated beef in an airtight container for up to 3 months. Defrost it 24 hours in advance in the fridge before cooking. Leftover: This dish tastes best when served hot, but you can still enjoy them reheated.

Can I freeze galbi marinade? ›

Marinate the short ribs in the refrigerator at least overnight and up to 2 days, or you can freeze the mixture (preferably in a zip-top bag with all air removed) for up to 4 months. If freezing, simply thaw the short ribs in the refrigerator before proceeding to the next step.

How do you make Korean short ribs not chewy? ›

For ultra-tender, fall-apart Korean short ribs, choose the thinnest cut you can find. A tenderizing marinade can't get very far into the meat, so if your slice is thinner, the further it will penetrate. Cook them only for a short amount of time. On the first side, cook them long enough to get nice grill marks.

Is Galbi supposed to be chewy? ›

It's chewy, and can be a little tough in comparison to the beef. But I still eat it too, as it does take on the braising sauce flavors and isn't un unpleasant texture to me, but that is not the case for most people. The finished dish looks prettier when the bone is still attached.

Why are my short ribs chewy? ›

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.

How to make short ribs not chewy? ›

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

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