Name: Instant Pot Korean Style Short Ribs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1/4 cup soy sauce; 3 tablespoons gochujang (Korean red chile paste); 2 tablespoons peeled and grated ginger; 2 tablespoons dark brown sugar; 1/2 pear, peeled, cored and grated on the large holes of a box grater; 2 cloves garlic, finely grated; 3 tablespoons toasted sesame oil; 2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style); 2 scallions, green part only, sliced thinly on the diagonal, plus additional for serving; 1 hothouse cucumber, halved lengthwise and thinly sliced; 2 tablespoons seasoned rice vinegar; 1 to 2 teaspoons gochugaru (Korean red chile flakes) or 1 teaspoon crushed red pepper flakes; 1 teaspoon toasted sesame seeds, plus additional for serving; 1 teaspoon granulated sugar; Kosher salt; Serving suggestion: Steamed rice

Directions

Watch how to make this recipe.

Special equipment:

a 6- or 8- quart Instant Pot® multi-cooker

Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.