Tender Pressure Cooker Sogalbijjim (Braised Beef Short Ribs)

Ingredients

• Mushrooms or chestnuts are also great.
• You can use about 1 kiwi instead of pineapple. (If you add too much pineapple or kiwi, the meat will turn to mush and fall apart.)
• Soak the beef short ribs for about 1 hour to draw out the blood, changing the water occasionally.
• Add the prepared beef short ribs and marinate for at least 5 hours or overnight so the seasoning infuses the meat.

Steps

1. Prepare the ingredients

   

   

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   These are beef short ribs cut for braising.

   The vegetables that go into the braised beef short ribs are simple: Korean radish, carrots, and Cheongyang chili peppers.

   Mushrooms or chestnuts are also great.

   

   These are the ingredients for the marinade.

   Commercial pear drink, one small can of pineapple, 1 medium onion, and the white part of large green onion (daepa).

   You can also prepare about 1 kiwi instead of pineapple. (If you add too much pineapple or kiwi, the meat will turn to mush and fall apart.)

   Everything will be blended, so if you do not have minced garlic or ginger, you can blend them along with these ingredients.

2. Soak the beef short ribs to draw out blood

   

   

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   Trim off excess fat from the beef short ribs, and cut large pieces once...

   Pour in plenty of cold water and leave them to soak, and the blood will slowly start to come out.

   

   

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   Soak for about 1 hour, changing the water occasionally.

3. Parboil the beef short ribs

   

   

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   When enough water to submerge the beef short ribs comes to a boil, pour in 1 cup of soju and add the ribs.

   

   

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   Once it slowly returns to a boil and about 3 minutes pass, a lot of fat, foam, and impurities will be drawn out of the meat.

   After some of it comes out, rinse the ribs in lukewarm or warm water rather than cold water so the beef fat does not solidify.

   

   

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   Rinse thoroughly and drain.

4. Cut the vegetables

   

   

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   Cut the Korean radish and carrots into roughly 2.5 cm thick rounds and round off the sharp edges.

   Cut the Cheongyang chili peppers to a similar size.

5. Make the marinade

   

   Chop the onion for the marinade into large chunks, and finely slice the large green onion.

   

   

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   In a blender, combine the onion, 5 cups of pear drink, and the canned pineapple chunks along with their juice, then blend until smooth.

   

   Pour the blended mixture into a bowl, then add 1/2 cup regular soy sauce, 3 tbsp tuna extract sauce, 4 tbsp minced garlic, 1/2 tbsp minced ginger, 1/2 cup mirin, 2 tbsp green plum syrup, 2 tbsp corn syrup, 1 tsp ground black pepper, and 2 tbsp toasted sesame oil. Mix everything together, and the rib marinade is complete.

   If you make a large batch of this marinade, portion it out for about 1 kg of ribs, and freeze it, it comes in handy for grilled LA galbi, beef ribs, pork ribs, and more.

   It is so delicious that store-bought rib sauces cannot even compete.

   

   

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   Add the prepared beef short ribs and marinate for at least 5 hours or overnight so the seasoning infuses the meat.

6. Simmer the galbijjim

   

   

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   Cook in an electric pressure cooker on the multi-cook steam setting for 40 minutes; the liquid will barely reduce, leaving the meat tenderly cooked.

   If using a standard stovetop pressure cooker, cook over low heat for 20 minutes once the weight starts rattling.

   

   

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   Pour the ribs and cooking liquid into a pot, add the Korean radish and carrots so they are submerged in the sauce, and boil for about 10 minutes.

   

   

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   Once the Korean radish and carrots turn tender, raise the heat to high and reduce the sauce, scraping the bottom so it does not burn, until only a shallow amount of liquid remains.

   For children, scoop out their portions before adding the Cheongyang chili peppers, then add the chili peppers at the very end and cook briefly for under 1 minute to let their aroma infuse before finishing.

7. Finish

   

   Beef short ribs are tough to bite off the bone because of the clinging tendons, but cooking them once in a stovetop pressure cooker or electric rice cooker makes them extraordinarily soft and tender.

   

   

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   Today, I reduced the sauce down until nearly dry, and the seasoning clung tightly to the meat, Korean radish, and carrots, making it incredibly tasty.

   The Korean radish and carrots cooked in the beef short rib braise also serve as a wonderful palate cleanser as you enjoy the meat.

Ppunwife's tips

• If you add too much pineapple or kiwi, the meat will turn to mush and fall apart.
• After impurities are drawn out, rinse in lukewarm or warm water rather than cold water so the beef fat does not solidify.
• Cut the Korean radish and carrots into roughly 2.5 cm thick rounds and round off the sharp edges.
• For children, scoop out their portions before adding the Cheongyang chili peppers, then add the chili peppers at the very end and cook briefly for under 1 minute to let their aroma infuse before finishing.

FAQ

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