Easy Multicooker Braised Beef Short Ribs
Soft & Savory Korean Braised Beef Short Ribs Made Easy with a Multicooker
Enjoy the rich and savory flavors of Korean cuisine right in your own kitchen! This recipe for ‘So Galbi Jjim’ (braised beef short ribs) uses a multicooker for ultimate ease and speed. The result is incredibly tender meat coated in a perfectly balanced sweet and savory sauce. Even without a multicooker, your electric pressure cooker works just as well! A truly delightful dish for any occasion.
Main Ingredients- 500g Beef short ribs
- 1/5 Daikon radish (approx. 150g)
- 1/2 Carrot (approx. 100g)
- 1 handful Tteokbokki rice cakes (approx. 50g)
- 2 Shiitake mushrooms
- 3 Jujubes (dried red dates)
- 3 Peeled chestnuts
- 1 Dried chili pepper
- 1 Tbsp Sugar
Seasoning Ingredients- 3/4 cup Soy sauce (approx. 150ml)
- 1 cup ‘Pear juice drink’ (like ’24/7 Grated Pear’) (approx. 200ml)
- 5 Tbsp Corn syrup or rice syrup (approx. 75ml)
- 2 Tbsp Mirin or cooking sake (approx. 30ml)
- 1 Tbsp Minced garlic
- 1 Tbsp Minced green onion (scallion)
- 1 tsp Minced ginger (optional)
- Pinch of black pepper
- 1 Tbsp Sesame oil
- 3 cups Water (approx. 600ml)
- 3/4 cup Soy sauce (approx. 150ml)
- 1 cup ‘Pear juice drink’ (like ’24/7 Grated Pear’) (approx. 200ml)
- 5 Tbsp Corn syrup or rice syrup (approx. 75ml)
- 2 Tbsp Mirin or cooking sake (approx. 30ml)
- 1 Tbsp Minced garlic
- 1 Tbsp Minced green onion (scallion)
- 1 tsp Minced ginger (optional)
- Pinch of black pepper
- 1 Tbsp Sesame oil
- 3 cups Water (approx. 600ml)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the daikon radish and carrot into bite-sized cubes, about 2-3 cm. For the shiitake mushrooms, make decorative cuts on the cap with a knife; this helps them absorb the sauce better and looks beautiful.
Step 2
The crucial step for tender, non-gamey ribs is to remove the blood. Fill a bowl with cold water, dissolve 1 tablespoon of sugar in it, then submerge the beef short ribs. Let them soak for at least 1 hour, or even 2-3 hours for best results. This process ensures a clean and pure flavor.
Step 3
After soaking, rinse the beef short ribs thoroughly under cold running water to remove any remaining blood or impurities.
Step 4
Now, it’s time to combine everything in your multicooker’s inner pot. Add the rinsed short ribs, the cubed daikon radish and carrot, shiitake mushrooms, jujubes, chestnuts, and the dried chili pepper. Pour in all the seasoning ingredients: soy sauce, pear juice drink, corn syrup, mirin, minced garlic, minced green onion, minced ginger, black pepper, sesame oil, and the 3 cups of water. Give it a gentle stir to combine.
Step 5
Select the ‘Meat’ or ‘Stew’ setting on your multicooker, or a high-pressure mode, and cook for approximately 30 minutes. Once the cooking cycle is complete, you’ll have wonderfully tender short ribs with a rich, reduced sauce. For the tteokbokki rice cakes, add them during the last 5 minutes of cooking, or stir them in after cooking; the residual heat will cook them perfectly without making them mushy.
