This version of delicious Korean beef short ribs dish for your Instant Pot® or other multi-cooker pressure cooker will have the ribs falling off the bone! Soaking the ribs first is the traditional method. I recommend soaking for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour. If you don't have an Asian pear, an apple will do as a substitute. Serve over white rice.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
1 hr 10 mins
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak ribs in a large bowl of water for 1 hour.

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  • Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; puree until smooth. Transfer mixture to a mixing bowl. Add 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper and mix to create the sauce.

  • Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot®) and add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.

  • Select the Saute function on your Instant Pot®. Stir in remaining soy sauce, remaining sesame oil, and white sugar. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot to get nice and saucy.

  • Garnish ribs and vegetables with green onions and sesame seeds.

Nutrition Facts

657 calories; protein 25.2g; carbohydrates 30.6g; fat 47.1g; cholesterol 93.2mg; sodium 1588.5mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
11/21/2019
Everyone enjoyed this dish. If I make it again I d reduce the sugar and add more carrots and possibly mushrooms at the end. I didn t peel the radishes and served the dish with rice. My instant pot took about 15 minutes to heat so it definitely took longer than 35 minutes to cook. My husband used the leftovers to make a vegetable soup adding more carrots plus broccoli mushrooms and left over rice. Delicious. Read More
(1)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2019
I made this just as the recipe was laid out. We loved it! The sauce was very aromatic and tasty. The instant pot made the cooking fast. The veggie prep was a little time consuming but thats because were so used to getting a bag of frozen and throwing them in the pot. The flavor made the radish peeling all worth it. Served with mashed potatoes and a nice green salad. My wife still works so I do a bit of the cooking happy wife happy life with this dish. Read More
(1)
Rating: 4 stars
11/20/2019
Everyone enjoyed this dish. If I make it again I d reduce the sugar and add more carrots and possibly mushrooms at the end. I didn t peel the radishes and served the dish with rice. My instant pot took about 15 minutes to heat so it definitely took longer than 35 minutes to cook. My husband used the leftovers to make a vegetable soup adding more carrots plus broccoli mushrooms and left over rice. Delicious. Read More
(1)
Rating: 4 stars
02/25/2020
I did reduce the sugar a little, but otherwise made as instructed. It was great! I’ll definitely make it again! Read More
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Rating: 4 stars
11/07/2020
Sauce was great, although a bit sweet. I made the mistake of buying the traditional thin cut Korean ribs (about a quarter inch slice) and the cook time was way too long, resulting in the meat almost disintegrating. I'll definitely try the recipe again with a thicker cut of meat or less cooking time. I found another recipe on line that recommended a 1 minute cook, 5 minute natural release for the thin cut ribs. I almost didn't add the radishes, but they turned out very tasty and not at all bitter after being cooked. Read More
Rating: 5 stars
11/18/2019
We really loved the flavors of the meat and gravy. I would maybe add a few minutes of cooking time since some of the meat was more tender than others. Also I would add more carrots and radishes to the mixture. They shrink up in the Instant Pot and it could have used more. We'll definitely be making it again! Read More