Korean Gochujang Sticky Boneless Beef Short Ribs

Step 1

Line a rimmed baking sheet with foil and place a cooling rack inside; set aside. Place your oven rack to the upper third tray.

Step 2

In a large bowl whisk together the soy sauce, sesame oil, vinegar, salt, pepper, chili flakes, Gochujang, honey, garlic, and ginger. Place your short ribs in the bowl and gently toss/stir to coat all of the meat. Allow to rest for 10 minutes. If you’re in a hurry you can skip this part and dump it all into the Instant Pot/Pressure Cooker.

Step 3

Close the lid on your IP, set the cooking time to 35 minutes/High pressure. When the time is up, allow the pressure to release naturally (15 minutes).

Step 4

With tongs, carefully (they will be fall-apart soft!) remove the ribs to the rimmed baking sheet and set the IP to sauté or brown function as you’ll need to thicken up the sauce. Depending on how watery your ribs were your sauce can take 10-25 minutes to get to a thickened state. Just stir often to not burn. The sauce should be thick enough to coat the back of the spoon. Once it gets to that state, remove it from the pot and place in a container to use for basting.

Step 5

Once the sauce is thickened, turn the oven on to broil. Slather the one side of the ribs with the thickened sauce and broil just for a minute as you want to slightly char the sauce but not burn it. Remove from the oven, flip, baste and return to the broiler for another minute.

Step 6

Remove from the oven and sprinkle with sesame seeds and green onions. Store the remaining sauce in the fridge for up to a week.