Instant Pot: Easy Galbi Jjim

Craving Galbi Jjim but dreading the prep? This Instant Pot version gives you all the rich, savoury depth of Korean braised short ribs — with way less effort. By using store-bought bulgogi sauce and letting the pressure cooker do the hard work, this recipe is perfect for when you want comforting flavours without spending hours in the kitchen.

Here’s how I do it!

Ingredients

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

1 Korean radish (or daikon), peeled and cubed

3 tbsp minced garlic

500g Store-bought bulgogi sauce (adjust to taste)

1 tbsp toasted sesame seeds (for garnish)

Method

1. Soak & Prep

• Soak short ribs in cold water for 1 hour to remove excess blood.

• Drain well.

2. Pressure Cook – Part 1

• Add short ribs, minced garlic, and bulgogi sauce into the Instant Pot.

• Set to Pressure Cook (High) for 45 minutes.

• Use Quick Release when done.

3. Add Radish & Cook – Part 2

• Open the lid, add cubed radish.

• Pressure cook for another 20 minutes on High.

• Quick release again.

4. Finish & Serve

• Stir gently to coat the radish and ribs in the sauce.

• Garnish with toasted sesame seeds before serving.

It may still take some time to pressure cook until fork-tender, but this fuss-free Galbi Jjim is all about simplicity — thanks to the Instant Pot and a trusty store-bought sauce. Minimal prep, maximum flavour. Serve it with rice and let the cozy, comforting vibes roll in.