Flo... the crab frittata won! I fixed Thanks for making dinner for my hard working son who lives next door to me. When I sent the crab dish over, his one word comment was, “amazing”, which to me was the best compliment ever. I was afraid to show him your cookbook because I can see tons of tabs marked for future dishes, lol... Thanks for making me a winner in my son’s eyes tonight, sweet Flo... You are amazing, inside and out. Jo
Thanks for the idea. Hour marinade in the Instant pot in the refrigerator and 5 min cooking in the same pot. I put them on the a hot grill just long enough for a little char. What great flavor and so easy!!
Thank you soooo much for this fabulous recipe. I’ve made it numerous time and each time we thank you and your video😀Today I even cooked potatoes in a steamer basket together with it.
what a coincidence, I just bought some galbi sauce at the Korean market a couple weeks ago for the first time. still haven't used it but now I know how I should use it. thanks Flo!!
new subbie here! ive been looking for a channel just like yours, no fuss, practical cooking/recipes using instant pot! im looking forward to trying your recipes and checking out more of your videos. thanks for sharing :)
I simply adore how the two of you play off of each other. "Loving snark", if those two words can be used together. Reminds me of when I'm cooking with my youngest sister. 💞 Now this is on my list. There's a large (mainly Japanese) market over on Saratoga Avenue (If only I could read the labels!). I wonder if their butcher has these thinly sliced short ribs. Time to get more parchment paper, too -- I'm have some; but enough? So glad you didn't brush the burner elements when sliding the sheet pan under the broiler! Also, good that you always mention making your cornstarch slurry with cold water. "Repeat to reinforce" is a canon of teaching. It was a special moment when, with "unflipped" led to "That's why I married you."
FINALLY!🤔 founded a video for (THIN) bone in short rib recipe. MY favorite meat cut,too. 😔 NOW, I have to wait till later in the day (it’s 1:23am here). Thanks ……..
It is almost impossible to find ribs cut flanken style but we love Kalbi ribs this is how they spell it in Hawaii where we were fortunate enough to live for a few years. If you ever get a chance to go to Oahu Try Soon's Barbeque. Delicious!
I've never been to Hawaii but have always wanted to! I used to only be able to get this cut in the Korean markets but now I am seeing them in the regular chain grocery stores as well but of course, way more expensive!
It was great! I started by sauteing big onion wedges, added some fresh chicken broth to get the fond off the pan and add some liquid. I had marinated the short ribs the night before and dumped that all in and followed your time. Broiled them up right after the girls got home from school per your directions. Served with steamed sticky rice and veggies. It was very easy and very tasty. Things like this really help out when I'm single dad'ing it after work and juggling schedules with the girls. Thank you so much.
So great to hear! I am here to help make things simpler so that you can enjoy your time with your girls. You're doing an amazing job, dad and feeding them well!
Making sauces from scratch is one of the hardest things about cooking in my experiences. Also, perhaps use a big bowl to mix the meat and sauce in before putting in the pressure cooker. The cut of that meat is interesting, it looks gorgeous with the marbling. :D
Flo Lum, Which Instant pot would you choose if you could only get one? The $99 or the $179 version and why? I want only so badly but don't know which to choose. Thanks.
Flo, I live in a small village of around 800 residents... to that, in no way is there an Asian market less than 90 minutes from home. What cut of meat would be a decent substitute for this recipe? I have to make this. Every time I watch you preparing it, my mouth waters... it looks soooooo delicious. Jo
Can you find beef short ribs? I suggest slicing it thinly so you can still cook for the same amount of time. If you can only find short ribs with the bone in, just slice down to the bone. Hope that helps!
Flo Lum Hi Flo. I went to Sam’s yesterday and found some pork that I think will work with your recipe. Trying it in a few days. I received your unbelievable cookbook and decided my first recipe will be the crab frittata. I invited my son and his girlfriend over tonight to share the frittata. He will pile drive it, but hopefully i’ll get a good taste. Can’t wait. Your cookbook is beautiful, and I can’t imagine the work that went in to getting it out. Thanks to u and dude for all of your efforts. It was a ton of work on your part, so I’m totally grateful. I love the pics. You re awesome! Jo
Also known as LA ribs or beef flanken ribs. I would also recommend washing the meat off first. When the ribs get cut like this you might end up with tiny bone pieces.
I wanted to try to do this but with frozen chicken thighs. Do you have the meat on the trivet? Will it come to pressure without any liquid on the bottom?
+Melissa Dao If you have enough liquid from the marinade (at least 1/4 cup), it should still come to pressure. The frozen chicken thighs will release enough liquid it keep the pressure up. You don't need to use a trivet. Hope that helps!
So for your bbq sauce...after the first batch if you want to know how much sauce to meat ratio you have left you can just turn the bottle up side down. ;) Thanks for the recipe.
Oh, Shannon... you're so sweet! I try to make all my recipes simple to do. The more you do it, the more comfortable you get at it but I still burn stuff. ;)
"This would be great on rice"..."oh it will be becuse...youre making rice" hahaha. Good episode, that looks great. I wonder if you can get the best of both worlds if you take the strips from the instant pot and slap it on a grill from there for a min or so a side?
Megouski Absolutely! Grilling makes them taste even better! But if you do them just on the grill it barely takes anytime at all. Although you won't get the added sauce for your rice. 😉
10 yrs ago I read that aluminum is not safe to use in high heat b/c it produces cancer causing agents so I’ve replaced w parchment paper. As Flo stated, tuck them in properly or cut the corners/extras off before placing in oven works safely.
Hi Julie! I thought LA galbi was cut different. They take the square cuts of short rib (about 3" wide) and cut the meat in a way that unrolls into a long strip with the bone still attached. If not, then what is that called?
Hihi! The one you described (square cuts of short rib 3" wide, the ones you order at a restaurant and they cut it with scissors) is the uncut version of the short rib (if this makes sense, lol) and they're just called 'galbi'. The marinated short rib Koreans call it "LA Galbi". So if I'm understanding your question correctly, I believe you just got the names mixed up is all :)
Here I got this info from someone's blog. LA GALBI VS. TRADITIONAL KOREAN GALBI Interestingly enough, the LA Galbi and so called ‘traditional Korean Galbi’ look quite different due to the way it is cut. Korean Galbi is cut in segments alongside the rib bone shapes and it is thicker while LA Galbi is cut through the rib bone, usually displaying three rib bone eyes. It is also thinner, hence easier to marinate and quicker to cook on a BBQ grill. According to Korean encyclopaedia, there are two theories about the origin of the LA Galbi name. LA initial comes from rib bone being cut laterally. The Korean immigrant community in Los Angeles started using thinly sliced Galbi for grilled BBQ and this culture was brought back to Korea
Odd looking short ribs....short ribs according to Better Homes and Gardens Cookbook are about 2" long and 1 1/2" thick....these pieces of meat look like bacon to me. I am sure they tasted great but just not what we call short ribs in Texas.
she needs to take a communication class. A lot of "ums" and "uhs". super annoying. BTW: the cut of meat is a quater inch thick flaken cut beef short ribs.
Flo... the crab frittata won! I fixed Thanks for making dinner for my hard working son who lives next door to me. When I sent the crab dish over, his one word comment was, “amazing”, which to me was the best compliment ever. I was afraid to show him your cookbook because I can see tons of tabs marked for future dishes, lol... Thanks for making me a winner in my son’s eyes tonight, sweet Flo... You are amazing, inside and out. Jo
So glad it worked out and that your son enjoyed it! You are so sweet, Jo!
Perfect beginners dish! I used a store bought marinade. Sometimes, you just gotta!
Very nice !! I love the video. Please keep doing a good job
Thanks for the idea. Hour marinade in the Instant pot in the refrigerator and 5 min cooking in the same pot. I put them on the a hot grill just long enough for a little char. What great flavor and so easy!!
One of my favorite childhood dishes. Love the shortcut of the IP!
So much faster in the IP!
Very nice recipe for the instant pot, thanks for sharing!
Hope you'll give it a try!
Thank you soooo much for this fabulous recipe. I’ve made it numerous time and each time we thank you and your video😀Today I even cooked potatoes in a steamer basket together with it.
thank you.. i will try to cook it later..
what a coincidence, I just bought some galbi sauce at the Korean market a couple weeks ago for the first time. still haven't used it but now I know how I should use it. thanks Flo!!
Yay! Let me know how it turns out!
All your videos are practical and delicious. Good work.
Thank you, Jason! So glad you enjoy them!
Have been looking for this video, just brought marinated beef ribs from hmart...thx
new subbie here! ive been looking for a channel just like yours, no fuss, practical cooking/recipes using instant pot! im looking forward to trying your recipes and checking out more of your videos. thanks for sharing :)
That's so sweet! Thank you, Manuela! Hope you enjoy them all!
Looks good. Can’t wait to try it.
Yes please! This looks yummy
It was delicious!
LOOKS DELISH! adding this to the menu soon!!
+Wendy McCoy Great! Let me know how it turns out!
I simply adore how the two of you play off of each other. "Loving snark", if those two words can be used together. Reminds me of when I'm cooking with my youngest sister. 💞
Now this is on my list. There's a large (mainly Japanese) market over on Saratoga Avenue (If only I could read the labels!). I wonder if their butcher has these thinly sliced short ribs.
Time to get more parchment paper, too -- I'm have some; but enough?
So glad you didn't brush the burner elements when sliding the sheet pan under the broiler! Also, good that you always mention making your cornstarch slurry with cold water. "Repeat to reinforce" is a canon of teaching.
It was a special moment when, with "unflipped" led to "That's why I married you."
Thank you for the recipe! I can’t wait to try it
FINALLY!🤔 founded a video for (THIN) bone in short rib recipe. MY favorite meat cut,too. 😔 NOW, I have to wait till later in the day (it’s 1:23am here). Thanks ……..
It is almost impossible to find ribs cut flanken style but we love Kalbi ribs this is how they spell it in Hawaii where we were fortunate enough to live for a few years. If you ever get a chance to go to Oahu Try Soon's Barbeque. Delicious!
I've never been to Hawaii but have always wanted to! I used to only be able to get this cut in the Korean markets but now I am seeing them in the regular chain grocery stores as well but of course, way more expensive!
All the markets in Hawaii sell a ton of flanken style short ribs. It's the only style we know here in the 808.
looks good! can't wait to try it
love to watch you cook 👍👍
Very kind! Thank you, Lily!
Making this today for the girls before basketball. Throwing in the Instant Pot now and throwing them on the grill later. Thank you so much!
Awesome! How did it turn out?
It was great! I started by sauteing big onion wedges, added some fresh chicken broth to get the fond off the pan and add some liquid. I had marinated the short ribs the night before and dumped that all in and followed your time. Broiled them up right after the girls got home from school per your directions. Served with steamed sticky rice and veggies. It was very easy and very tasty. Things like this really help out when I'm single dad'ing it after work and juggling schedules with the girls. Thank you so much.
So great to hear! I am here to help make things simpler so that you can enjoy your time with your girls. You're doing an amazing job, dad and feeding them well!
I am making that tonight. I was curious about what vegetables you used and how you cooked them.
Making sauces from scratch is one of the hardest things about cooking in my experiences. Also, perhaps use a big bowl to mix the meat and sauce in before putting in the pressure cooker. The cut of that meat is interesting, it looks gorgeous with the marbling. :D
Especially Asian sauces and marinades... so many ingredients!
Hi Flo! Always enjoy your recipes! Can you tell me if you did natural release then quick release or immediate QR?
I almost always quick release (unless my pot is really full). If I natural release, it's usually because I forgot about it. 😉
Thank you!!!
Thanks for this video! Any recommendations on what to do with the leftover gravy?
Sometimes I freeze and use it again.
Can you eat without broiling? Taste ok?
Flo Lum, Which Instant pot would you choose if you could only get one? The $99 or the $179 version and why? I want only so badly but don't know which to choose. Thanks.
Oh dear... my preference is the Smart pot. Have you seen my comparison video? Maybe that will help? ua-cam.com/video/mK43nI5hmRU/v-deo.html
They're actually called Crosscut or short cut short ribs or flanken Style
I would recommend adding sauce in layers. As you add ribs add sauce
“Shame” “Shame” The Dude watches #GOT!
I knew I liked him. The Canadian Jon Snow.
Flo, I live in a small village of around 800 residents... to that, in no way is there an Asian market less than 90 minutes from home. What cut of meat would be a decent substitute for this recipe? I have to make this. Every time I watch you preparing it, my mouth waters... it looks soooooo delicious. Jo
Can you find beef short ribs? I suggest slicing it thinly so you can still cook for the same amount of time. If you can only find short ribs with the bone in, just slice down to the bone. Hope that helps!
Flo Lum Hi Flo. I went to Sam’s yesterday and found some pork that I think will work with your recipe. Trying it in a few days. I received your unbelievable cookbook and decided my first recipe will be the crab frittata. I invited my son and his girlfriend over tonight to share the frittata. He will pile drive it, but hopefully i’ll get a good taste. Can’t wait. Your cookbook is beautiful, and I can’t imagine the work that went in to getting it out. Thanks to u and dude for all of your efforts. It was a ton of work on your part, so I’m totally grateful. I love the pics. You re awesome! Jo
Thanks so much, Jo! You are so very kind! Glad you are enjoying the cookbook and I'm sure the frittata will be wonderful! Enjoy!
Jo Dunlap non-Asian butcher will call this exact cut of beef flanken short ribs.
Also known as LA ribs or beef flanken ribs. I would also recommend washing the meat off first. When the ribs get cut like this you might end up with tiny bone pieces.
Yes, I agree. Sometimes that is necessary, sometimes I'm just lazy. ;)
I wanted to try to do this but with frozen chicken thighs. Do you have the meat on the trivet? Will it come to pressure without any liquid on the bottom?
+Melissa Dao If you have enough liquid from the marinade (at least 1/4 cup), it should still come to pressure. The frozen chicken thighs will release enough liquid it keep the pressure up. You don't need to use a trivet. Hope that helps!
how do you make sticky rice?
So for your bbq sauce...after the first batch if you want to know how much sauce to meat ratio you have left you can just turn the bottle up side down. ;) Thanks for the recipe.
I had no idea! Thanks for the tip, Jay!
No Korean stores here. One Asian Store in my town ….does have Kalbi sauce in a jar but did not try it. I’ll have to try a butcher for that cut.
Kalbi is my favorite. I can’t get that cut here in the South.
what do you recommend if the galbi is frozen? i found some premarinated at costco
If you can fit them into the pot separated (not one frozen block), you can keep the cook time the same. It will just take longer to come to pressure.
Oh my goodness! I could almost smell it! Now I'm starving lol
I wish I knew how to cook like you!
Oh, Shannon... you're so sweet! I try to make all my recipes simple to do. The more you do it, the more comfortable you get at it but I still burn stuff. ;)
Flo Lum keep them coming girlfriend and I'll continue to eat them 🤗
Here in Hawaii its called Kalbi.
This is because in Korean the sound is actually between a G and K sound which is not directly translatable in english so you see both spellings.
It is best to marinade in Galbi sauce for a few hours and then slap them on the grill and be sure to get good grill marks and there is nothing better.
"This would be great on rice"..."oh it will be becuse...youre making rice" hahaha. Good episode, that looks great. I wonder if you can get the best of both worlds if you take the strips from the instant pot and slap it on a grill from there for a min or so a side?
Megouski Absolutely! Grilling makes them taste even better! But if you do them just on the grill it barely takes anytime at all. Although you won't get the added sauce for your rice. 😉
Or.... you could just put a little sauce on each layer as you put the meat in the pot, haha. That would be much easier than trying to stir it to coat!
I could just lick the screen on my iPad!
😂🤣😂
i'm about to make these again, i miss your long hair now :p hehe
Instead of broil in the oven, air-crisp or grill in a ninja 5-1 grill for BBQ effect!
It looks almost like bone-in beef bacon lol
LOL! Bacon any which way would be amazing!
turn the bottle upside down and you can use the measure on the bottle.
Yummy food! TFS 😍😇😇
Thanks, Eileen!
What does Dude do for a living? Because he seems very teacher-esque! Lol.
Have ya'll ever thought of doing a Q&A video?
He's a freelance photographer. Definitely not a teacher. ;)
We have! It's on our list of things to do.
You should not broil on parchment paper, it catches fire, I discovered. Foil is much safer.
I know. It has happened to me too. I try to make sure I tuck those edges in.
10 yrs ago I read that aluminum is not safe to use in high heat b/c it produces cancer causing agents so I’ve replaced w parchment paper. As Flo stated, tuck them in properly or cut the corners/extras off before placing in oven works safely.
Put all those ribs in a gallon zip loc and marinade, then into the IP!!!
+Bill Martin Yes you can!
Oh heck yes😋😋😋😋😋
Grilling is the best….need rice!
I don't know why but Korean people call this short ribs galbi "LA Galbi".
Hi Julie! I thought LA galbi was cut different. They take the square cuts of short rib (about 3" wide) and cut the meat in a way that unrolls into a long strip with the bone still attached. If not, then what is that called?
Hihi! The one you described (square cuts of short rib 3" wide, the ones you order at a restaurant and they cut it with scissors) is the uncut version of the short rib (if this makes sense, lol) and they're just called 'galbi'. The marinated short rib Koreans call it "LA Galbi". So if I'm understanding your question correctly, I believe you just got the names mixed up is all :)
Here I got this info from someone's blog.
LA GALBI VS. TRADITIONAL KOREAN GALBI
Interestingly enough, the LA Galbi and so called ‘traditional Korean Galbi’ look quite different due to the way it is cut. Korean Galbi is cut in segments alongside the rib bone shapes and it is thicker while LA Galbi is cut through the rib bone, usually displaying three rib bone eyes. It is also thinner, hence easier to marinate and quicker to cook on a BBQ grill.
According to Korean encyclopaedia, there are two theories about the origin of the LA Galbi name.
LA initial comes from rib bone being cut laterally.
The Korean immigrant community in Los Angeles started using thinly sliced Galbi for grilled BBQ and this culture was brought back to Korea
FLANKEN STYLE RIBS
Still scared
Dude....lighten up.
Odd looking short ribs....short ribs according to Better Homes and Gardens Cookbook are about 2" long and 1 1/2" thick....these pieces of meat look like bacon to me. I am sure they tasted great but just not what we call short ribs in Texas.
These are Korean style short ribs. I think they are also called LA style cut.
she needs to take a communication class. A lot of "ums" and "uhs". super annoying.
BTW: the cut of meat is a quater inch thick flaken cut beef short ribs.
CHERished626 RUDE!