Kalbijjim or Galibijjim - Simmered Korean Short Ribs
Galbijjim is a Korean style braised short ribs that your family will enjoy. Cooking in the pressure cooker make the meat fall of the bone tender but also, it'll take half the time as on the stove top. But check the various methods you can use if you don't have the Instant Pot.
In a large pot, place the ribs pieces and cover with cold water and let them soak for an hour or so. This is to clean any bloody residue or other foreign pieces from the bones.
Drain the water and fill the pot with water and rinse the meat pieces until the water is clean. Fill the pot with enough water to immerse all the short ribs.
Turn on the stove top to High heat. Place the pot on the stove and cook until the water boils.
Discard the water with all the brown scum.
Sauce
Blend all the ingredients listed under 'Sauce' until smooth in a blender or a food processor and set aside.
Electric Pressure Cooker Method
Add the meat and the sauce to the inner pot of the pressure cooker.
Make sure the silicone ring is in placed properly and the pressure release valve is closed.
Close the lid tightly.
Choose Beef/Stew setting and increase the time to 40 minutes.
When the timer stops, use Quick Release (QR) and open the vent.
When the venting stops, open the lid carefully.
Add the vegetables and sesame oil.
Close the lid tightly, make sure the release valve is CLOSED.
Click on MANUAL and timer for 15 minutes.
When the timer goes off, use Natural Pressure Release (NPR).
When it stops, open the lid, and plate the ribs with sesame seeds and finely chopped scallions as garnish.
Serve immediately with rice.
Stove Top Pressure Cooker Method
Prep the meat and make the sauce as per directions above.
Put the meat and sauce in the pressure cooker and put it on the stove top on HIGH heat until the pressure release valve starts to move. It should take about 10-15 minutes.
Lower the heat to medium heat.
Cook for about 15 minutes.
Release the pressure valve and open the vent.
Open the pot when the pressure is completely released.
Add the vegetables.
Close the lid and put the pressure cooker back on the stovetop on HIGH for 10 minutes after the vent valve starts to move.
Turn off the heat until the pressure is released naturally.
Plate the meat and garnish with sesame seeds and scallions.
Serve immediately with rice.
Stove Top Method
In a heavy bottom pot - heavy bottom stainless steel pot, enamel coated dutch oven or cast iron pot - place half of the vegetables in the bottom of the pot and meat on top.
Add the rest of the vegetables, the meat, and the remaining sauce on top.
Close the lid tightly and place the pot on the stove on high heat. Bring to boil
When the liquid boils, lower the temperature and simmer for an hour.
Check for doneness after simmering for an hour. Turn the meat and vegetables over and mix them gently. If the meat is still tough, simmer for another 30 minutes. The meat should fall apart.
Garnish with scallions and sesame seeds before serving.
Slow Cooker Method
Place all the ingredients in the slow cooker and mix.
Cook for 6 -7 hours on HIGH or 8-9 hours on LOW.
When the meat falls off the bones, plate the ribs, garnish with sesame seeds and scallions before serving.