A Singaporean Mum

Instant Pot Galbi Jjim (Korean Braised Short Ribs) is a rich, tender Korean dish where beef short ribs are pressure-cooked until meltingly soft in a sweet and savoury sauce. Using an Instant Pot makes this comforting favourite much quicker to prepare—perfect for a cosy family meal or special occasion.

Ingredients (Serves 3–4)

1kg beef short ribs (or substitute with beef brisket or pork belly)

1 pear

½ onion

½ leek, sliced thinly

2 tbsp minced garlic

1 large carrot, chopped into chunks

½ radish, chopped into chunks

For the braising sauce:

½ cup soy sauce

½ cup water

2 tbsp raw sugar

2 tbsp mirim

Method

1. Prepare the Beef

• Soak the short ribs in cold water for 30-45 minutes to draw out excess blood. Drain and rinse well.

2. Make the Sauce

• In a bowl, combine short ribs with blended pear and onion.

3. Pressure Cook

• Turn on the Sauté function. Sauté leek and garlic until fragrant.

• Place the short ribs with blended pear and onion into the Instant Pot.

• Add the carrots and radish and braising sauces.

• Close the lid, set the valve to Sealing, and cook on High Pressure for 45 minutes (1 hour if using beef brisket).

• Once done, release pressure completely.

4. Finish and Serve

• Turn on the Sauté function. Skim off any excess fat from the top.

• Best served with rice.

Galbi Jjim in the Instant Pot gives you all the depth of traditional Korean flavours with a fraction of the time. Tender beef, rich sauce, and hearty veg—this dish is pure comfort in a bowl.