Best 2 Pressure Cooker Kalbi Jjim Recipes

**Kalbi Jjim: A Must-Try Dish for Korean Cuisine Enthusiasts**

Kalbi Jjim, often regarded as a masterpiece of Korean cuisine, is a delectable dish of braised short ribs that embodies the essence of Korean flavors and culinary techniques. This savory dish is characterized by the melt-in-your-mouth tenderness of the ribs, infused with a symphony of flavors from the soy sauce, garlic, ginger, and other traditional Korean seasonings.

The preparation of Kalbi Jjim is an art form in itself. The ribs are meticulously selected for their marbling and quality, ensuring maximum flavor and tenderness. They are then marinated in a flavorful concoction of soy sauce, garlic, ginger, onion, and other aromatic ingredients, allowing the flavors to penetrate deep into the meat.

The marinated ribs are then braised in a flavorful broth, often made with beef stock, soy sauce, and various vegetables, until they reach the perfect level of tenderness. The resulting dish is a symphony of textures and flavors, with the fall-off-the-bone ribs complemented by the rich and savory sauce.

This article offers a collection of carefully curated Kalbi Jjim recipes, each providing a unique take on this classic Korean dish. From traditional recipes that have been passed down through generations to modern interpretations with a contemporary twist, there's a recipe here to satisfy every palate.

Whether you're a seasoned Korean food enthusiast or a curious home cook looking to expand your culinary horizons, this article will guide you through the steps of creating this mouthwatering dish. With detailed instructions, expert tips, and a comprehensive ingredient list, you'll be able to recreate this Korean delicacy in the comfort of your own kitchen. So, prepare to tantalize your taste buds and embark on a culinary journey to discover the exquisite flavors of Kalbi Jjim.

Let's cook with our recipes!

INSTANT POT GALBIJJIM

Instant Pot Galbijjim image

Galbijjim (Korean Braised Short Ribs) is such a labor-intensive dish that it is often reserved for special occasions, such as birthdays, with the process stretching out over a couple of days. The first day generally involves soaking the short ribs in water; the second day involves parboiling the ribs over low heat and regularly ladling out any impurities. Using the Instant Pot®, we created a version of the dish that takes a fraction of the time and equipment, but doesn't compromise on flavor. And for a touch of freshness, we add the vegetables at the end of the cooking process.

Provided by Food Network Kitchen

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 ripe Korean pear (6 to 7 ounces), peeled, cored and grated
1/2 onion, grated
8 large cloves garlic, minced
1/2 cup soy sauce
1/4 cup granulated sugar
1 tablespoon corn syrup
1 tablespoon mirin
Freshly ground black pepper
9 English-cut bone-in short ribs (about 2 1/2-by-3 inches; 3 1/2 to 4 pounds total)
1 tablespoon whole black peppercorns
Kosher salt
1/2 pound Korean radishes, peeled, quartered and cut into 1/2-inch pieces
1/2 pound carrots, cut into 1/2-inch pieces
2 ounces dried shiitake mushrooms, rehydrated and cut into 1/2-inch-thick slices
1 tablespoon toasted sesame oil
2 scallions, white parts cut into 3-inch pieces and greens thinly sliced
Cooked white rice or rice cake cylinders, for serving

Steps:

Stir together the pear, onion, garlic, soy sauce, sugar, corn syrup, mirin and 1 teaspoon black pepper in a large bowl (see Cook's Note). Set the sauce aside.
Place the short ribs, peppercorns and 2 teaspoons salt in the Instant Pot® and add enough water to cover. (It's okay if some ribs are not completely submerged; just make sure that the ribs on top are submerged at least three-quarters of the way and that the water is not above the maximum fill line.)
Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 5 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam. Drain the ribs in a colander and rinse off any impurities and peppercorns. Wash the pot, then add the ribs and sauce and set to pressure cook on high for 40 minutes.
After the pressure-cook cycle is complete, wait 15 minutes and then quick-release. Unlock and remove the lid, being careful of any remaining steam. Transfer the short ribs to a large plate.
Use a ladle to skim off any excess fat from the top of the liquid and then set the Instant Pot® to high saute. Add the radishes, carrots and mushrooms and cook until radishes and carrots are cooked through but still hold their shape, 15 to 18 minutes. Stir in the sesame oil and scallion whites. Add the short ribs and stir to coat with the sauce. Serve with white rice or rice cakes and top with the scallion greens.

GALBI (KOREAN-STYLE SHORT RIBS)

Galbi (Korean-Style Short Ribs) image

This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.

Provided by David Tanis

Categories dinner, easy, main course

Time 30m

Yield About 20 slices, 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

Steps:

Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams

Tips:

Choose the right cut of beef: Short ribs or chuck roast are the best cuts for kalbi jjim as they have a good amount of marbling and will become tender when cooked.
Marinate the beef: Marinating the beef for at least 30 minutes, or up to overnight, will help to tenderize it and infuse it with flavor.
Use a variety of vegetables: Kalbi jjim is a great dish to use up leftover vegetables. Some common vegetables used in kalbi jjim include carrots, potatoes, onions, and mushrooms.
Don't overcook the beef: Kalbi jjim should be cooked until the beef is tender but still slightly pink in the center.
Serve with rice: Kalbi jjim is traditionally served with rice, which helps to soak up the flavorful sauce.

Conclusion:

Kalbi jjim is a delicious and easy-to-make Korean dish that is perfect for a weeknight meal. The pressure cooker makes it quick and easy to cook, and the results are tender, flavorful beef that is sure to please everyone at the table. So next time you're looking for a new Korean dish to try, give kalbi jjim a try. You won't be disappointed!