Korean braised beef short ribs (Galbijjim) from The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker (page 89) by Coco Morante

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Bosc pears for Asian pears, and apple juice for mirin.

  • lmhester on October 15, 2019

    These were delicious and SO TENDER! I followed someone else's tip and added a little salt to the sauce. Will definitely do this again.

  • anya_sf on September 15, 2019

    I couldn't find boneless short ribs, so I used chuck roast (2.5 lbs). As mamacrumbcake mentioned, there was a lot of watery sauce, so I doubled the cornstarch, which thickened it nicely. The sauce did need extra salt. The overall flavor of the dish was great and it smelled fantastic.

  • mamacrumbcake on January 06, 2018

    This was easy and pretty good. The sauce was watery so I reduced it for about 10 minutes and added a couple of spoonfuls of soy sauce and a little toasted sesame oil to taste. The meat was very tender.

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