Instant Pot - Korean Braised Short Rib (Kalbi Jjim, 갈비찜)
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- Опубліковано 26 вер 2024
- Kalbi-jjim, or Korean style short rib, always reminds me of the holidays. My mother knows this is my favorite dish, and would make this for special occasions. This dish normally takes hours on the stove to create succulent, tender beef that falls off the bone. The Instant Pot cuts that time down to under an hour cooking time!
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This is now a staple at our house, my Korean wife and in laws certified it officially 😊
This was my first recipe using the instant pot and it was a HUGE success. Thank you!
Just made this last night and it came out very good. Only thing I would change is reduce the amount of brown sugar to half and reduce the cooking time a bit. Overall, the BEST Kalbi Jjim recipe I've tried. Thank you so much!!!
Definitely reduce cooking time. 35 mins is too long. It'll make everything too mushy.
My go to when making this
I just made this recipe, very delish. I put a little more soy sauce because I had low sodium soy sauce. It was a bit bitter at first but I added a little more brown sugar and it was very good. Great recipe!
Going to try this recipe tonight with my friends. Please make more instant pot korean recipes. Thank you!
GUYS. LISTEN. i went out and got ingredients for it. and somehow motivated myself to do it before the ingredients went bad (uncharacteristic of me). try this. and i also added a good bit of gochugaru (red pepper powder) for heat. so good.
Thank you 💋🌸
I made this so many times, it's so good!! Has so much different flavors and super easy to make! Thank you!
That looks like the cuts of short rib they sell at Costco
Great recipe! Thanks
Happy you enjoyed it!
So nice to watch
아줌마레시피님 저의 엄마가 Missyusa에서 레시피들 보고 알려주셨는데 따라했습니다~ 설렁탕도 인스탄트팟으로 하시던데 저는 국물이 하얗게 안되더군요. 설렁탕 영상도 올려주세요!! 감사합니다 ☺️
쌩뚱 맞지만 바이타믹스 모델 명이 어떻게 되는지 알 수 있을까요??
ahjumma - is that the short ribs from Costco?
A recommendation would be to not have boiled the meat separately, you should have let it cook inside the Instant Pot to develop the broth and overall taste. You rinsed out a lot of yummy stuff there by pre-boiling.
tizotube100 thanks for the comment! Not par-booking is definitely one way to do it! Some may say that par-boiling is just enough to remove any bad odors or impurities, while the full out cooking later on is when the true flavor is revealed! (for good quality meats of course)
I think either with or without the par-boil is a way to go about doing it :)
Thanks for watching, and I really appreciate the feedback and comments!
It’s better to pre boil away the impurities. It’s actually prettt gross if you take a look at what comes out of it.
I did both way, but it was pretty greasy when I didn't boil the meat separately.