Step 1

Soak dried Shitake mushrooms in water. About 10-15 min in warm water or 30 min in cold water or until the stems are fully soft. Do NOT throw away the mushroom water.

Step 2

Soak short ribs in cold water to draw out the blood.

Step 3

While the mushrooms and ribs are soaking, peel and cut radish into big pieces. Cut radish into 3/4 in thick and 2 in big slices.

Step 4

Peel and cut carrots into big chunks (1.5 in long).

Step 5

Once the mushrooms fully soaked, take them out of the water and quarter them. Remember to save the mushroom water for later. See my Galbi Jjim post for more details.

Step 6

After the ribs have been soaking for 15 min, water should be cloudy.

Step 7

Remove ribs from water and let ribs drain. With a knife, trim off excess fat and score center of the ribs (just on the surface, not all the way down).

Step 8

If using canned chestnuts (I like canned chestnuts because they still stay crunchy after cooking), drain away the syrup and just save the chestnuts. If using fresh or dried chestnuts, just use as is.

Step 9

Prepare sauce by mixing all sauce ingredients.

Step 10

Now, we are ready for the Instant Pot! Add the ribs, then all the vegetables (radish, carrots, mushrooms, chestnuts) and green onions.

Step 11

Pour seasoning sauce on top of the ribs and vegetables.

Step 12

add 10 Tbs of soaking water from shitake mushrooms and 1 cup of water.

Step 13

Now close the lid and set it to Meat/Stew function which should be 35 minutes of pressurized cooking.

Step 14

When it is done, follow instructions to release steam and open. You can see that there is a large amount of fat/oil that is on top. Remove fat. See my blog post for tips on how to easily remove fat.

Step 15

After removing the fat, taste the meat and the sauce. Adjust by adding more honey or soy sauce but should be fine. Finally, we need to add some seasoning as a finish. Add 1-2 Tbs sesame oil.

Step 16

Use some fresh julienned green onions as garnish. Serve with rice and kimchi!