Instant Pot Kalbi Jjim (Korean Short Rib Stew)
July 28, 2017

TOTAL TIME: 100 minutes | SERVINGS: 4


3 to 3 1/2 lbs Short Ribs (bone-in)
1/2 Large Onion, sliced
4 Small Potatoes
3 Small Carrots
10 Cloves Garlic
1 Tbsp Sesame Oil
1 C Water
Fresh Ground Pepper


2/3 C Soy Sauce
1/3 C Mirin
1/2 C Brown Sugar
6 Cloves Garlic
1/2 Large Onion
1/2 Asian Pear
1 inch Sliced Ginger


  1. Cut meat into large chunks.
  2. Cut 2 slits into the meat.
  3. In a large pot, soak in cold water for 15 minutes. Drain to remove excess fat.
  4. Add water to pot again, then heat until it boils. Boil for 2 minutes, then drain.
  5. Repeat step 4. The drained water should be mostly clear.


  1. Blend all ingredients until smooth.


  1. Slice onion. Not too thin.
  2. Cut carrots & potatoes into large chunks.


  1. Press the SAUTE button. After the display reads HOT, add 1 Tbsp sesame oil.
  2. Add the sliced onions and saute for several minutes until translucent.
  3. Add the meat and pour the sauce over the meat.
  4. Use 1 C water to get the leftover sauce in the blender.
  5. Add carrots, potatoes, and garlic over the meat, then season with ground pepper.
  6. Close the lid and set the steam release handle to SEALING.
  7. Press CANCEL to stop the SAUTE.
  8. Press the MEAT/STEW button and set the timer for 40 minutes.
  9. When the timer stops, allow the pot to naturally release pressure. Instant Pot will automatically go to KEEP WARM and the clock will start.
  10. When the clock hits 10 minutes, flip the steam release handle to VENTING.
  11. When the float valve goes down, open the lid.


  1. Press CANCEL to stop the KEEP WARM. Remove the meat and vegetables.
  2. Press the SAUTE button. After the display reads HOT, heat for additional 10 minutes to reduce the sauce.
  3. Press CANCEL to stop the SAUTE, then press it again to KEEP WARM.


  1. Do not skip any part of the meat prep. It is vital that you boil and drain at least two times. Many recipes skip this part for the sake of convenience. When you skip it, the flavor of the fat overpowers the rest of the dish.
  2. When using the Instant Pot to saute vegetables, always add the oil after the display reads HOT.
  3. If possible, buy short ribs at a Korean supermarket. Make sure they are nice and thick.
  4. Sometimes, Costco carries short ribs. It depends on your store and the day of the week. They usually have special cuts on weekends.
  5. If you don’t have a blender, use a small food processor. Mince/chop the brown sugar, garlic, onion, pear, and ginger until they are smooth. Transfer to a mixing bowl, then add the soy sauce and mirin. Mix well with a spatula. If you don’t have either, then go buy one.
  6. Next time I make this, I will take pictures.