Korean Style Ribs (Galbijjim)
Galbijjim is a Korean staple reserved for special events and holidays like the Lunar New Year. Complex flavors, a rich sauce and intoxicating aromas conjure a homey atmosphere while you’re cooking and after you’re done plating. We recommend serving these short ribs with white rice and a drizzle of sesame oil
Servings Prep Time
6-8servings 20minutes
Cook Time
6 1/2hours (slow cook)
Servings Prep Time
6-8servings 20minutes
Cook Time
6 1/2hours (slow cook)
  • 2 1/2lbs beef Short Ribsbone in
  • 6 garlic clovespeeled
  • 1 yellow oniondiced
  • 3 green onionswhite stems only
  • 1tsp Gingerpeeled and sliced
  • 6cups Water
  • 1 small yellow onioncut into 8 pieces
  • 1 Asian pearpeeled, cored, and finely diced
  • 1 Korean radishcut into 6 pieces Alt: 6 red radishes, halved
  • 1 carrotsliced in 1.5-inch-thick chunks
  • 5 shiitake mushroomsfresh or dried
  • 3 green onionsgreen tops only
  • 6 Jujubes (red dates)dried and seedless
  • 1cup soy sauce
  • 4tbsp Aji-Mirin(Rice Wine)
  • 2tbsp honey
  • 1tbsp garlicminced
  • 1/2tbsp Gingerminced
  • 1/2tbsp chilli flakes
  • 1/2tsp black peppercrushed
  1. Wash the short ribs and place in a large container filled with cold water. Let it soak for 20 minutes. Prepare blanching and braising ingredients in the meantime.
  2. Crush the 6 peeled garlic cloves with the side of the knife or heel of your palm, and place in the Inner Pot.
  3. Add yellow onion, green onions, ginger, and drained short ribs to the pot.
  4. Add 6 cups of cold water.
  5. Select Sauté, cycle to the HIGH setting and set time for 10 minutes (00:10). Select Start. If you have an Instant Pot Tempered Glass Lid, you can cover your Instant Pot to quicken the boiling process.
  6. Remove the lid (if used) once the liquid starts boiling to prevent the liquid from overflowing. Reduce temperature to LOW. Select START. Let short ribs boil for an additional 5-10 minutes (00:10). Skim off any scum from the surface.
  7. Select CANCEL. Strain the blanching liquid and remove the ribs from the inner pot and place them on a plate.
  1. Add all your Braising ingredients to the pot and mix well.
  2. Place short ribs back into the pot; and make sure ribs are covered by the cooked vegetables and sauces.
  3. Place Multi-Cooker lid on the pot and lock it. Set to VENT.
  4. Select SLOW COOK and set time to 6 hours (06:00). Select START.
  5. When the cooking time reaches zero (00:00), Select CANCEL and remove lid. Plate your Galbijjim and enjoy!
Recipe Notes

TIP: The blanching steps can be completed ahead of braising. You can use the blanching liquid as a stock for soup.