Tender Pressure Cooker Spicy So Galbijjim (Spicy Braised Beef Short Ribs)
Sweet and spicy braised beef short ribs cooked tenderly in a pressure cooker to save time.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This standout dish cooks beef short ribs, which can easily turn out tough, in a pressure cooker to cut down on cooking time and bring out a tender texture. Pear drink and onion juice are used in the seasoning to add a gentle sweetness and naturally tenderize the meat. With the sweet and spicy seasoning soaked all the way through the meat, it is wonderful to enjoy as a special weekend meal.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef short ribs1 kg (cut for braising)
- White part of large green onion (daepa)
- Cheongyang chili pepper (hot green chili)3–4
- Soju1/2 cup
Seasoning
- Pear drink2 cups
- Onion juice1/2 cup
- Gochugaru (Korean chili flakes)4 tbsp
- Minced garlic3 tbsp
- Minced ginger1 tsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Oyster sauce2 tbsp
- Mirin (cooking rice wine)3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Toasted sesame oil1 tbsp
- Ground black pepper1/2 tsp
- Removing the white membrane attached to the bones ensures a tender texture, and after trimming off the fat, cut thick pieces into smaller chunks or make shallow cuts into the meat.
- Soak the trimmed beef short ribs for about 1 hour, changing the water occasionally to draw out and remove the blood.
- I added pear drink and onion juice for tenderizing and sweetness, but you can use other fruit juices instead of pear juice.
Steps
Prepare the ingredients
Here is 1kg of beef short ribs cut for braising.
Here are the white part of a thick large green onion (daepa) and Cheongyang chili peppers.
I thickly sliced the large green onion into rounds and diagonally sliced the Cheongyang chili peppers.
Trim the beef short ribs
The white membrane attached to the bones can be tough, but if you peel it off, you can enjoy the meat tenderly.
Trim away the excess fat, and if the meat on the ribs is thick, cut it into chunks or make shallow cuts so the seasoning absorbs well.
Drain the blood from the beef short ribs
You need to drain the blood from the trimmed beef short ribs to remove any gamey odor.
Soak them for about 1 hour, changing the water occasionally to remove the blood that seeps out.
Add the beef short ribs and 1/2 cup of soju to rolling boiling water and boil for 2~3 minutes to release fat and impurities.
Wash thoroughly under running water and drain in a colander.
Season the beef short ribs
Place the meat and all seasoning ingredients into the pressure cooker, mix together, and let marinate for about 2 hours so the flavors soak in.
I added pear drink and onion juice for tenderizing and sweetness, but you can also use other fruit juices instead of pear juice.
Simmer
Cover with the pressure cooker lid and turn the heat to high. Once the weight rises and begins to hiss, lower the heat to low and simmer for about 15 minutes.
Turn off the heat, let the pressure release naturally, and open the lid; the meat will be cooked through, and plenty of liquid will remain.
If you are adding potatoes or carrots, you can add them now to braise down.
If you are using a regular pot instead of a pressure cooker, add 2 cups of water and simmer gently for about 20~30 minutes.
Turn the heat to high and boil down until the sauce is slightly reduced, then finish by adding the large green onion and Cheongyang chili peppers, simmering until their aromas infuse.
Complete
The power of a pressure cooker is truly amazing.
The seasoning is well absorbed all the way to the inside, and the meat is pleasantly chewy yet tender, making it just right to eat.
It is truly delicious.
You will not regret making this Spicy so galbijjim (spicy braised beef short ribs) with Ppunwife's version.
Related post on the blog (Korean)blog.naver.com/ppunwife/223571665705
Ppunwife's tips
- The white membrane attached to the bones can be tough, but if you peel it off, you can enjoy the meat tenderly.
- If the meat on the ribs is thick, cut it into chunks or make shallow cuts so the seasoning absorbs well.
- If you are using a regular pot instead of a pressure cooker, add 2 cups of water and simmer gently for about 20~30 minutes.
FAQ
How do I cook this in a regular pot if I do not have a pressure cooker?
Add 2 cups more water and cook by simmering gently for 20~30 minutes.
Can I use another ingredient instead of pear drink?
You can substitute other fruit juices that help tenderize the meat and add sweetness.
When should I add extra ingredients like potatoes or carrots?
After the pressure cooker weight hisses and you cook on low heat for 15 minutes, let the steam release, open the lid, and add the potatoes or carrots to braise together.
Is there a trimming tip to reduce the tough texture of beef short ribs?
Removing the white membrane and fat attached to the rib bones and making shallow cuts into the thick meat will make it tender.
