PRESSURE COOKER KALBI JJIM
One of Korea's most loved dishes, kalbi jjim is a rich, braised short rib and vegetable meal that is traditionally reserved for special occasions. Luckily, a pressure cooker makes it possible to enjoy this special one-pot stew whenever the craving hits. The ribs and vegetables simmer in the garlic and ginger-infused sauce until the meat falls off the bone and the vegetables absorb all of the rich juices. Bones give the sauce extra flavor, but boneless ribs also work great here. Chop leftover meat and vegetables and serve in corn tortillas with salsa for a tasty taco. If you prefer pork, try pressure cooker Korean soy-glazed pork belly, which has similar flavors to this dish.
Provided by Kay Chun
Categories meat, vegetables, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger and 1 teaspoon black pepper. Lightly season short ribs with salt and pepper, and add to the cooker. Toss ribs in the sauce. Arrange ribs in an even layer and top with the daikon, potatoes and carrots. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
- Transfer short ribs and vegetables to a large plate. Loosely cover with foil or plastic wrap to keep warm. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1 1/2 cups and thickened, about 15 to 20 minutes.
- Add short ribs and simmer, turning, until warmed through and evenly coated in the sauce, about 2 minutes. Divide ribs among 4 shallow bowls. Repeat with vegetables, simmering until warmed, then distributing among the bowls.
- Spoon the sauce over the ribs and vegetables, and serve with rice and kimchi.
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Francis Nyakpo
[email protected]I wouldn't recommend this recipe to anyone.
Kazi Sawon
[email protected]This recipe was a waste of time. The meat was tough and the sauce was watery.
Prince Zafar
[email protected]I had high hopes for this recipe, but I was disappointed. The meat was tough and the sauce was bland.
Asif Ch
[email protected]I wasn't a huge fan of this recipe. The meat was a little dry and the sauce was too sweet for my taste.
Georgia Penney
[email protected]I've never had Kalbi Jjim before, but this recipe was a great introduction. The meat was tender and the sauce was delicious.
Ivan Greeff
[email protected]This dish is amazing! The meat is so tender and the sauce is so flavorful. I highly recommend it.
LINAS ANGEL
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Wilma Taters
[email protected]This recipe is a keeper! The meat was so flavorful and the sauce was perfect. I can't wait to make it again.
Andile Mthembu
[email protected]I've tried a few different Kalbi Jjim recipes, but this one is by far the best. The marinade is perfect and the meat is always so tender.
Aashika Gurung
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love that I can throw everything in the pressure cooker and have a delicious meal in no time.
Roxy Cilliers
[email protected]I wasn't sure what to expect when I tried this recipe, but I was pleasantly surprised. The meat was fall-off-the-bone tender and the sauce was packed with flavor. I'll definitely be making this again!
Marisol Acosta
[email protected]I've made this dish a few times now, and it's always a hit with my family and friends. The meat is always so tender and juicy, and the sauce is the perfect balance of sweet and savory.
Ramesh chef Ramesh chef
[email protected]This was the best Kalbi Jjim I've ever had! The meat was so tender and flavorful, and the sauce was incredible. I will definitely be making this again.