Chapter III · Beef·Korean
Galbi-jjim
sticky-sweet, fall-apart. soy-pear-sesame. 5 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 45 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2.5 lb (1.1 kg) flanken or English short ribs | Cut | High Pressure 45 min | Full NR ~32 min | ||
1 (250 g) onion, wedges | |||||
2 (200 g) carrot, chunks | |||||
1/3 cup (80 mL) soy sauce | Sauce | ||||
1/2 cup (80 g) grated Korean pear or apple | |||||
6 cloves (18 g) garlic, minced | |||||
1 Tbs (15 mL) sesame oil | |||||
2 Tbs (24 g) brown sugar | |||||
1/3 cup (80 mL) water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 45 min · Full Natural Release
Cut
- 2.5 lb (1.1 kg)·flanken or English short ribs
- 1 (250 g)·onion, wedges
- 2 (200 g)·carrot, chunks
Sauce
- 1/3 cup (80 mL)·soy sauce
- 1/2 cup (80 g)·grated Korean pear or apple
- 6 cloves (18 g)·garlic, minced
- 1 Tbs (15 mL)·sesame oil
- 2 Tbs (24 g)·brown sugar
- 1/3 cup (80 mL)·water
Layer
Everything already in the pot.
Pressure
High Pressure 45 min
Release
Full natural release, about 32 min
The pear is the tenderizer and the gloss. Do not quick-release or the glaze tightens into jerky.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Taiwanese beef noodle broth
tendon-silk, spicy-aromatic
Shares soy, garlic — doubanjiang-star-anise, tendon-silk, spicy-aromatic instead of soy-pear-sesame.
doubanjiang-star-anise·1 hr 48 min in the pot·5 servings
Chuck nikujaga
stew-tender, sweet-savory
Shares onion, soy — soy-dashi sweet, stew-tender, sweet-savory instead of soy-pear-sesame.
soy-dashi sweet·1 hr 18 min in the pot·4 servings
Short rib nimono
bone-slipping, gelatinous
Shares short-rib, soy — soy-dashi, bone-slipping, gelatinous instead of soy-pear-sesame.
soy-dashi·1 hr 35 min in the pot·4 servings