Korean Short Rib Stew Slow Cooker Recipe

Korean Short Rib Stew Slow Cooker Recipe

Ingredients

Recipe for: Galbijjim

Serves 4

Active Time 10 minutes

Pressure/Manual (High) Quick/Natural Release

For the first cooking cycle

• ½ cup water
• 3 tablespoons soy sauce
• 1 tablespoon gochujang (Korean red chile paste)
• 1 tablespoon agave nectar
• 4 garlic cloves, crushed and peeled
• 2 teaspoons minced fresh ginger
• 1 tablespoon toasted sesame oil
• 1 tablespoon mirin
• 2 teaspoons sugar
• salt and black pepper
• 2 pounds flanken-cut beef short ribs, cut into 3 or 4 pieces each (see Note)

For the second cooking cycle

• 2 cups chopped carrots (1-inch chunks)
• 2 cups chopped potatoes (1-inch chunks)
• 1 tablespoon toasted sesame oil
• 1 teaspoon black pepper

Method

For the first cooking cycle

1. In the Instant Pot, combine the water, soy sauce, gochujang, agave, garlic, ginger, sesame oil, mirin, and sugar and season with salt and pepper
2. Stir well to combine
3. Add the ribs and stir well to coat
4. Secure the lid on the pot
5. Close the pressure-release valve
6. Select MANUAL and set the pot at HIGH pressure for 5 minutes
7. At the end of the cooking time, quick release the pressure

For the second cooking cycle

1. Add the carrots and potatoes to the pot and stir well to combine
2. Secure the lid on the pot
3. Close the pressure-release valve
4. Select MANUAL and set the pot at HIGH pressure for 5 minutes
5. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure
6. Stir in the sesame oil and pepper and serve
7. Ask your butcher to cut them this way
8. They are also available at Asian markets

Full List of Instant-Pot Recipes
Full List of Stew Recipes