korean pork ribs

How to make Korean pork galbi jjim in a pressure cooker

Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim)

pork

carrot

onion

potatoes (,

150 g daikon radish ((5 ounces), cut into large chunks)

soy sauce (, regular)

dark brown sugar

Tbsp plum extract (you can substitute with grated asian pear or red apple)

Tbsp rice wine ((mirin))

garlic powder

ginger powder

A few sprinkles ground black pepper

Place the meat in a large bowl or large container. Combine the marinade ingredients in a seperate bowl and pour it over the pork ribs. Marinate it for at least 4 hours. (Overnight marinating guarantees the best taste. The picture below is 24 hours marinated pork.)

Place the meat and vegetables into the pressure cooker. Set the time for 35 minutes. Wait until all is cooked and pressure is released.

Serve with cooked rice.

Instant Pot Korean Pork Ribs are the perfect easy weeknight dinner! Tender and delicious, this recipe is so simple to make. Using your favorite pressure cooker, you can have a delicious meal on the table in no time!

Instant Pot Korean Pork Ribs

water

soy sauce (, regular (I used kikkoman brand))

apple ((6 ounces))

60 g onion ((2 ounces))

Tbsp honey

Tbsp dark brown sugar

mirin ((sweet rice wine))

Tbsp minced garlic

Tbsp minced ginger

tsp sesame oil

tsp black pepper (, whole)

g green onion ((1.8 ounces))

garlic ((1 ounce))

1.3 kg baby back ribs (or pork spare ribs, (2.9 pounds))

300 g baby potatoes ((11 ounces), cut in large chunks)

carrots ((7 ounces), cut in large chunks)

Blend the sauce ingredients in a food mixer or food processor until smooth. Set aside

Prepare the pork ribs. Remove the membrane from the underside of the ribs, pulling it down the entire length. Separate the ribs by cutting the meat between the bones.

Bring a large pot of water to boil, enough to submerge the pork ribs. Once it is boiling, add mirim, black peppers, onion, green onion, garlic gloves and the pork ribs. Continue to boil for about 8 minutes, uncovered. Drain the water, remove any aromatic vegetables, and wash the ribs under cold running water.

Place the pork ribs in the instant pot and drizzle over the sauce. Add the potatoes and the carrots on top. 

Close the lid, and make sure the vent is in the sealed position. To cook baby back ribs in an Instant Pot, set it to pressure cook on high for 10 minutes. For spare ribs, cook for 25 minutes. (It will take 15 to 20 minutes to build the pressure in the pressure cooker.) When the pressure cooking is done, natural release the steam for 10 minutes, then do a quick release and wait until the quick release cycle is complete. Be careful of contacting any remaining steam. Unlock and remove the lid.

Open the lid and set the Instant Pot to “Sauté” for 8 minutes. This will continue to make the pot simmer, cook, and reduce the sauce. 

It is ready to eat, but if you want to add nice browning mark on the ribs and potatoes, transfer the them onto a baking tray or oven friendly dish. Brush the sauce on the ribs,  potatoes and carrots and broil them for 2 to 4 minutes or until charred.

Serve with a bowl of rice and some kimchi.

You don't need to grill ribs to make them fabulous. Korean braised pork ribs are great any time of year.

korean braised pork ribs

onion (as finely diced as you can get it)

garlic (crushed)

tbsp coarse gochugaru (- korean pepper flakes)

tbsp gochujang (- korean chili paste)

tbsp shiro miso

mirin

apricot jam

soy sauce

tbsp vegetable oil (plus enough to coat the ribs)

chicken stock (- low or no sodium)

Pre-heat your broiler. Coat the ribs with a bit of vegetable oil and lay them out in a single layer on a broiler safe sheet pan. Broil until lightly browned. Rotate the sheet pan to make sure they brown evenly. When they look good, flip them and repeat. Remove from the oven. Set your oven to 325F.

Brown the ribs

Heat the vegetable oil in a large dutch oven over medium low heat. Add the onions and cook, stirring occasionally, until translucent. This takes about 5 minutes. Stir in the garlic and cook another 30 seconds. Reduce heat to low.&nbsp;

Mix in the gochugaru, gochujang, shiro miso, mirin, soy, apricot jam and sesame oil. Stir to combine.&nbsp;

Add the chicken stock and bring to a simmer.&nbsp;

Add the ribs to the dutch oven. Stir. The liquid won't cover the ribs. That's OK. Resist the urge to add more stock. Put a sheet of aluminium foil over the dutch oven and cover tightly. Place the pot in the pre-heated oven.

After 30 minutes, remove the pot. Using tongs, move some of the submerged ribs up. Move the ones that were on the top down. Basically mix them up. Replace the foil and lid and return to oven.

Continue to cook for another 30-40 minutes. Check at 30 minutes. They should be fork tender but if they aren't cook them another 10 minutes. Cook them until they are tender. Tender doesn't mean mush. Mush is bad. Tender means they pull away cleanly from the bone. Maybe a little tug to get them off but the bone winds up clean.&nbsp;

Remove the pot from the oven. Remove the ribs to a bowl and tent with foil.&nbsp;

Put the sauce in a large cup or fat separator and spoon off the fat. Return the sauce to the pot. Over medium heat, reduce the sauce until it's fairly thick - like a thin BBQ sauce. This should only take around 5-8 minutes if you resisted the urge to add more liquid while cooking.

Return the ribs to pot and toss in the sauce. Garnish with sesame seeds. Serve with rice and a nice green salad. Or forget the sides and just mow down on ribs.

Braise the ribs

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Top 3 korean pork ribs recipes from across the web

The most viewed korean pork ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Pork Ribs (Dwaeji G...

Instant Pot Korean Pork Ribs

korean braised pork ribs

The most viewed korean pork ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine