Korean braised short ribs - Instant pot

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Serve 4-6         Cook 30 mins 

Ingredients:

  • 3 lbs beef short ribs, about 3 inches thick
  • 1 onion, cut into quarter
  • 2 carrots, cut into large chunks (about 1 inch length)
  • 5 Shiitake mushrooms
  • 1/4 Korean radish, cut into large chunks (about 1.5 inch cubes)
  • 2 green onions, cut into 1 inch lengths
Braising Sauce
  • 2 C soy sauce
  • 2 C water
  • 1 C Mirin
  • 1 C Sugar
  • 2T minced garlic
  • 1 T minced ginger
  • 1/4 C green onion, thinly sliced
  • 1 t black pepper
  • 2 T Sesame seed oil

Directions

  1. Put the meat into cold water to soak the blood out for at least 30 minutes. Drain.
  2. Cut off the fat from the meat and make 3 cuts into the thick parts to help the marinade sink in.
  3. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 10-15 minutes, uncovered. Remove from stove and drain the water out. Rinse the meat.
  4. Place the rinsed meat in the instant pot and pour the braising sauce over, and stir. Let them marinade over a couple of hour. Meanwhile, prepare the vegetables. 
  5. Add the carrots, onion, radish, green onions, and mix it all up so that all the veggies and meat are coated in the sauce.
  6. Secure the lid and set the vent to SEALING. Press the Meat function and set the time to 10 minutes. (or 15 minutes for softer meat). When the cooking program ends, allow the steam to release naturally about 5 minutes,
  7. Release the remaining pressure by turning Venting Knob to Venting position, then carefully remove the lid.
  8. Press the Saute mode, and add Shiitake mushrooms, then bring them to boil, stir occasionally but gently for about 10 minutes till meat is tender enough to easily pull apart then taste the sauce and add more soy sauce, black pepper, sesame oil according to taste.
  9. Turn off the heat, and carefully stir in the green onion and sesame seeds.
  10. Serve with rice.




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