Instant Pot Galbi (Korean-Style Short Ribs)

Recipe View Soak ribs in a large bowl of cold water for at least 1 hour, or up to several hours, changing the water once or twice. (1 hour)

Recipe View Combine Asian pear (or apple), onion, garlic, and ginger in a blender or food processor. Purée until completely smooth. Transfer the purée to a mixing bowl. Stir in 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and black pepper to create the Galbi marinade. Set aside. (5 minutes)

Recipe View Drain the ribs thoroughly and pat them dry with paper towels. Trim off any excess fat from the ribs. Place the ribs in the Instant Pot. Add the carrots and radishes, arranging them around the ribs. Pour the prepared Asian pear marinade evenly over the ribs and vegetables. (10 minutes)

Recipe View Close and lock the Instant Pot lid. Select the 'Meat/Stew' function (or manual/high pressure) and set the timer for 35 minutes. Allow 10-15 minutes for the Instant Pot to come to full pressure. (35 minutes)

Recipe View Allow the pressure to release naturally for 10-40 minutes, then manually release any remaining pressure. Carefully unlock and remove the lid. Transfer the incredibly tender ribs and vegetables to a serving platter, keeping them warm. (10-40 minutes)

Recipe View Select the 'Sauté' function on your Instant Pot. Add the white sugar, remaining 1/4 cup soy sauce, and remaining 1 tablespoon sesame oil to the pot. Cook, stirring frequently, until the sugar is fully melted and the sauce has thickened into a beautiful, glossy glaze. (10 minutes)

Recipe View Return the cooked ribs and vegetables to the Instant Pot and gently stir to coat them evenly with the thickened Galbi glaze. Ensure every piece is glistening with flavor. (5 minutes)

Recipe View Garnish generously with freshly chopped green onions and sesame seeds. Serve immediately over a bed of fluffy white rice, allowing the sauce to soak into the rice for an unforgettable culinary experience.