Korean Beef Stew in Instant Pot

May 30, 2022 Post a Comment

Before K-dramas streamed into our lives, when we lived in the Philippines, my mom already cooked Galbi-jim- Korean Beef Stew, long ago, without us knowing that'due south what information technology was called. Filipinos love Korean food for the many similarities in flavors similar sweet, savory and spicy. I've seen the mother on Netflix's Kim's Convenience, make this Korean stew for her church, her son raving how it was 'mom's best'. That made us crave the stew. So now, on lockdown in my American kitchen, I took out the beefiness short ribs from my freezer. I had Galbi-jim in listen for dinner.

It will be a different Mother's day this May. My sons who live in different states won't be able to come dwelling here, considering of country shelter-in-place directives. And that'southward okay with me. I prefer they were safely ensconced in their apartments, healthy and well. Thanks to today's technology, we conversation every mean solar day. Coincidentally, my son in Philly cooked Galbi-jim the other night and texted me a photo. It looked perfect with a side of kimchi and steamed rice. This is the kind of meal I would have cooked for them if they came domicile. Or, they would cook this hearty, sweet stew for me if they had a take chances to come up home.

Yous only need a few basic ingredients for this favorite Korean-style stew. The beef curt ribs, were falling off the bone subsequently cooking in the Instant Pot. If you don't have curt ribs, use beef flank cutting in cubes, or beef stew cuts. The beef is simmered in a goop that is sweet-salty from the soy sauce, Asian pear and other condiments. If you don't have an Asian pear, utilize any diversity. Or use an apple. The important thing is, this is the stew that brings the family together, physically or in spirit. I taught my sons how to make Korean Galbi-jim, because my mom taught me how. It warms my heart and soul that even if we're apart, my boys are cooking the very same stew I was making for dinner tonight. Exist well and safe, folks. Stay home, it could save all our lives.

Galbijjim - Korean Beef Stew - Instant Pot + Stovetop

Galbijjim, is a Korean Beef Stew of short ribs cooked in a sweet-salty broth. This favorite stew is simmered in a mixture of soy sauce, Asian pear, ginger, garlic, onions, rice wine and seasonings. Information technology takes over an hour to simmer and tenderize the beefiness via stove-top cooking. It cooks faster in high force per unit area in the Instant Pot or a multicooker. Either way you cull to cook this hearty stew, the beef comes out succulent and savory. This is a heartwarming stew that is sheer comfort food especially when served with steamed rice and kimchi. This recipe was inspired by the Korean Bapsang. Serves 2 to 3.

*I share 2 alternative ways to melt Galbijjim: In the Instant Pot or on the stove. The shorter cooking time shown here is for the Instant Pot.

Cook Time 45 mins

Total Time 45 mins

Course: Dinner, Lunch, Principal Grade

Cuisine: Asian, Filipino, Korean

Keyword: Galbijjim Korean Beef Stew

Servings: 3 people

Calories: 742 kcal

Instant Pot : half-dozen to 8 quarts
Large stock pot or Dutcch oven - for stovetop cooking

For the Beef:

4 pounds beef short ribs, bone-in
2 Tablespoons vegetable oil
1 whole medium-sized onion divided; sliced half for beef; residuum of one-half grated for broth
1 knob (well-nigh one-inch piece) fresh ginger peeled; sliced in thin strips: or use 1/2 teaspoon of bottled minced ginger
iv cloves garlic peeled, minced
2 stalks scallion whites chopped; reserve the greens for garnish

For the broth:

1/two cup soy sauce
3 Tablespoons brown sugar
ii Tablespoons honey
2 Tablespoons Shao Xing rice vino or use mirin
ii cups beefiness broth or use water; add ii cups more if cooking in the Instant Pot
1/two cup grated Asian pear or use any pear multifariousness; or substitute with cerise delicious apple or Fuji diverseness
ii cloves garlic peeled, minced
ane/2 teaspoon grated ginger use fresh or bottled
1 teaspoon footing blackness pepper
1/two cup sliced carrots
1 teaspoon sesame oil

For serving:

steamed rice
Kimchi

To cook on the stove-top:

Soak the beef brusque ribs in cold water for xxx minutes. This is to make sure at that place is no claret on the meat. Discard the water after soaking. Drain the beef. Set aside.
In a large stock pot, or Dutch oven, over medium-loftier rut, add the vegetable oil. When oil is hot enough, after 1 to 2 minutes, add the beef brusk ribs. Dark-brown the ribs for almost 3 to five minutes.

Add the onion, ginger, garlic and scallions. Saute for ii minutes till onions are translucent. Continue braising the beef ribs.
In a separate bowl, combine the ingredients for the goop: Soy sauce, sugar, honey, rice wine, grated pear, grated onion, residuum of the garlic, grated ginger, and black pepper. Mix well.

Pour this liquid mixture over the beef brusk ribs in the stock pot. Encompass and over medium heat, simmer the stew for 1.five to two hours till beefiness is tender.

When beef is tender, add the sliced carrots. Cook for 5 minutes more than to soften carrots.

Pour the sesame oil.

Garnish with chopped scallion greens. Serve warm with steamed rice and a side of kimchi.

To melt in the Instant Pot:

Click on Saute button on the key pad.

When Instant Pot heats up in ane to ii minutes, pour the vegetable oil into the inside pot of the Instant Pot.

Add together the beef curt ribs. Toss them around for 3 minutes to brownish.

Add the onion, ginger, garlic and scallion whites. Mix around and saute with the short ribs for two minutes.

Click Cancel. to plow Off the Saute push button
In a bowl, mix together the ingredients for the goop: Soy sauce, sugar, honey, rice wine, grated pear, rest of the onion and garlic, grated ginger, and ground black pepper.

Pour four cups of beefiness broth ( Instant Pot cooking will demand more liquid) together with the rest of the ingredients.

Close and lock the lid. Set the valve to Sealing.

Click Manual + Meats/Stews and cook on High Force per unit area for xl minutes.

When the timer beeps to announce cooking is done, practise a Quick Release.

Unlock and remove the cover carefully. Set the embrace on a safe, flat, dry surface of the counter. Click Cancel to turn off. Unplug the Instant Pot.

Add the sliced carrots.Cascade the sesame oil into the mixture. Stir with a long cooking spoon. Keep the stew warm and so the carrots soften in the residual heat.

Garnish with chopped scallion greens. Serve warm with rice and a side of kimchi.

Notes on the Instant Pot:

It takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multicookers, delight consult the product manual.

The Instant Pot is ideal to use when yous need to walk away from the kitchen and don't have to lookout the stove. It as well cuts cooking time in nearly half if yous want to tenderize thick meat cuts.

Quick Release: This is when yous release the force per unit area instantly. Press Cancel and turn the Steam release handle on the lid to a Venting position. Wait for the steam to stop hissing before you effort to unlock and open the hat.

Safety precautions: Use accessories recommended for the Instant Pot or multicookers, like metal or silicone. Do not use glassware. For more than information, read the product manual.

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did yous similar this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother's Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino.Purchase my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

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Disclosure: Instant Pot is the make proper noun of a multi-cooker that cooks in high and depression pressure. I was not paid by the Instant Pot visitor to mention the product or brand nor endorse information technology. This is non an ad. My views and opinions are my own.

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Rego Frach1947