Pressure Cooker Kalbi Jjim Recipe (2024)

Josh needs to calm down. No where did Kay say this was a traditional recipe. It’s based on a traditional recipe. I’m korean and I have love for all versions. Maybe try the recipe and report back?

This isn’t the traditional way to make kalbi jjim. :-( This reminds of Uncle Roger and the fried rice videos.We first soak the meat in water for about 3 hours to drain the blood. We then boil the meat in water for 15-20 minutes to boil out the impurities then rinse. Other recipes may do this differently, but it is a variation of this. This is a must.Koreans don’t use daikon, that’s a Japanese root vegetable. We have our own radish called moo that has a smoother flavor and gives a richer broth.

Yeah but if you buy meat from the average US supermarket, meat doesn’t need to be soaked for hours to drain blood. Also, unless shopping in a specialty market, we wouldn’t be able to get moo, so the recipe improvises to still make a good dish that may not be 100% traditional.

Could you provide alternate directions for those of us without a pressure cooker?

30 minutes in a pressure cooker with only 3/4 cup of soy sauce? Is there an ingredient missing for the braising liquid, such as rice wine or water?

Browning meat first for flavor seems to be a “western” thing. The ingredients in Asian sauces such as the one in this dish are so flavorful that browning is not necessary. I don’t ever recall my mom browning meat when cooking our Korean meals.

For a slow-cooker, I'd suggest checking some slow-cooker short ribs recipes to see how long they say short ribs generally take. Then you can adapt this recipe accordingly.

I completely agree with Josh Kim. This is not the traditional way to make Kalbi jjim. Korean cuisine is becoming popular around the world but I've noticed many people are still confused about whether it's Japanese or Korean food. Therefore I wished Kay Chun mentioned/explained a little more of background that this is not the traditional way and using of Daikon instead of White Radish (Joseonmu), and also Kay completely forgot to mentioned about the one of key ingredients of peeled chestnuts.

JoshSoaking meat in water does not "drain blood" because modern retail meats have already been drained of blood. The red stuff is myoglobin, a protein. Also the "impurities" that you're "boiling out" would make a nice stock. Many traditional methods and practices were developed to deal with conditions that simply no longer exist, and on the other hand may do little to guard against contemporary risks and problems.

Followed the recipe exactly, except cut the amount of meat and vegetables in half as I'm cooking for two. Served over rice with a sprinkle of gochugaru flakes. It was good as is! However: Next time will cook under pressure in my IP for 40-45 minutes so the meat is more tender; and at step 3 will add more soy sauce, some broth, more freshly chopped garlic/ginger, and perhaps tomato paste or fish sauce (sorry, not traditional) to add a bit more depth of flavor and create more sauce for serving.

I'm a bit confused... Only 3/4 cup of soy for a pressure cooker? Aren't we missing liquid?

This recipe looks delicious! If I have a crockpot, do you know how long it would take to cook the meal?

I'd use parsnip. Both go well with carrots in braised dishes.

That doesn't seem like enough liquid for the pressure cooker. It usually requires at least a cup of liquid for a meat recipe. Has anyone tried it?

John R - re your comment that it seems odd not to brown the ribs first for the flavor produced by browned meat, I say 'ditto' to Regina's comment that it seems more a Western thing to do to brown meat for the Maillard reaction that adds to flavor. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction I have even read recipes by Korean cooks for short ribs that blanch the ribs first. That said, most preparations I prefer do brown as the first step.

High pressure = 15psi for stovetop pressure cookersLow pressure = 8psi for stovetop pressure cookers

The vegetables are a mess, even with just 24 minutes under pressure (no bone short ribs). Waaaaay more liquid after cooking to those skeptics. Broth tastes awesome though

I used white turnip instead of daikon and it came out perfect. The problem was the ribs themselves were quite chewy, not tender at all even after being cut with this recipe.

Made with chicken and added kabocha squash, potatoes, mushrooms, jalapeño. 1/2 cup water. Cook for 20 minutes with natural release. Then sauté for 10 minutes to thicken. https://mykoreankitchen.com/jjimdak/

I see a lot of questions about 'only' using 3/4 of water. From my experience with InstaPot'ing short ribs they exolve a lot of water as they cook (as well as some nice tasty fat).

Used regular salt soy sauce (don't have the low-sodium stuff at home) and didn't salt the meat much - came out great. Recipe is pretty forgiving of extra veggies (had extra daikon from CSA). No problems with amount of liquid with recipe as written. Delicious short ribs - this recipe is a keeper!

Terrible. Veggies are inedible mush.

Will this work/fit in a 3 qt (mini) Instant Pot?

My experience was also that my veggies were mush and my meat was tough after 30m in the instant pot

Not traditional? Ok, but it was delicious, tastes like home, and super easy to put together on a weeknight for the family. I am Korean American and food is one of the only ties I have to that heritage. My mom was one of the only Korean Americans in our town growing up and we are amazed and stoked at how loved and ubiquitous our food has become. If subbing in more widely available ingredients and simplifying the recipe makes Korean food more accessible, huzzah.

Also the liquid amount is perfect. Use half a cup of soy sauce with a little water if using regular dark full sodium soy sauce, and skip the extra salt. I used 2lbs of boneless stew meat because it was what I could afford. Delicious.

I asked my husband to buy short ribs and he bought boneless. Has anyone tried this with boneless ribs? Anyone have ideas for how to adapt or should I just use the ribs for another recipe?

Loved this recipe!!! Don't worry about the seemingly-small amount of liquid: the juices released from the meat and limited evaporation of the instant pot means there will be lot more liquid in the finished dish that you can reduce down to make the sauce. The only thing I changed was cooking for 45 min instead of 30, for more tender meat. Thanks for a great recipe!

If you can find Korean radish, Mu, that’s better. Not Japanese radish, Daikon. Daikon is much softer texturally whereas Mu is firm. It tastes different too.

I’ve always loved pot roast, so out of curiosity I made this last night and the flavor was fantastic. It was my first time with short ribs, though, and I may try chuck roast next time — the volume of connective tissue bothered me (picky, picky). I accidentally got my ribs cut into half-inch slices, and it didn’t matter. In fact, it made the meat fall apart so much that there was a delicious base of nubbly beef and ginger bits I scooped up with French bread (used in place of rice).