Pressure Cooker Kalbi Jjim
Updated March 5, 2021
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup low-sodium soy sauce
- 2scallions, finely chopped (about ¼ cup)
- ¼cup turbinado sugar (or 3 tablespoons granulated sugar)
- 2tablespoons minced fresh garlic
- 2tablespoons minced fresh ginger
- 1teaspoon ground black pepper, plus more for seasoning
- 4pounds meaty English-cut short ribs (about 2 inches in length and thickness)
- Kosher salt
- 1pound daikon radish, peeled and cut into 2-inch pieces
- 12ounces russet potatoes, peeled and cut into 2-inch pieces
- 12ounces carrots, peeled and cut into 2-inch pieces
- Steamed rice and kimchi, for serving
Nutritional analysis per serving (4 servings)
2046 calories; 165 grams fat; 72 grams saturated fat; 0 grams trans fat; 74 grams monounsaturated fat; 6 grams polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 75 grams protein; 2033 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger and 1 teaspoon black pepper. Lightly season short ribs with salt and pepper, and add to the cooker. Toss ribs in the sauce. Arrange ribs in an even layer and top with the daikon, potatoes and carrots. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
- Step 2
Transfer short ribs and vegetables to a large plate. Loosely cover with foil or plastic wrap to keep warm. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1½ cups and thickened, about 15 to 20 minutes.
- Step 3
Add short ribs and simmer, turning, until warmed through and evenly coated in the sauce, about 2 minutes. Divide ribs among 4 shallow bowls. Repeat with vegetables, simmering until warmed, then distributing among the bowls.
- Step 4
Spoon the sauce over the ribs and vegetables, and serve with rice and kimchi.
Private Notes
Comments
Josh needs to calm down. No where did Kay say this was a traditional recipe. It’s based on a traditional recipe. I’m korean and I have love for all versions. Maybe try the recipe and report back?
This isn’t the traditional way to make kalbi jjim. :-( This reminds of Uncle Roger and the fried rice videos. We first soak the meat in water for about 3 hours to drain the blood. We then boil the meat in water for 15-20 minutes to boil out the impurities then rinse. Other recipes may do this differently, but it is a variation of this. This is a must. Koreans don’t use daikon, that’s a Japanese root vegetable. We have our own radish called moo that has a smoother flavor and gives a richer broth.
Yeah but if you buy meat from the average US supermarket, meat doesn’t need to be soaked for hours to drain blood. Also, unless shopping in a specialty market, we wouldn’t be able to get moo, so the recipe improvises to still make a good dish that may not be 100% traditional.
Cooked meat (and pear) 20 mins then added vegetables and cooked another 20 mins. Next time, 15 mins for second cook for crisper veggies. Otherwise stuck to the recipe. Very good
This takes way longer than 75 minutes, as someone else wrote. It takes a little over 2 hours, depending on how long it takes your InstaPot to depressurize naturally. I made this as written, and it was tasty. The meat was tender, although not melt-in-your-mouth tender.
I personally don’t like kimchi and substituted beet kraut 👍🏼👍🏼
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