I’ve made a Korean braised short rib (aka galbi-jjim) recipe before, but this time we’re making it all in an instant pot. I’ve found this approach to be the simplest method that still delivers incredible flavor.

When I tested this the first time, I pressure cooked EVERY ingredient in the instant pot, and while still good, the carrots, potatoes, and radishes turn to mush. But if you microwave for about 5 minutes in a bowl that is completely covered by a plate to ensure proper steaming, they will soften to the right texture so that you can simply throw them into the instant pot after it’s done pressure cooking (your mileage may vary on your microwave, so I recommend going to about 3 minutes and then going in 1 minute increments to dial in the softness).

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*Ingredients*
2 lbs short rib (900g)
1.5 cup water (300ml/g)
1/2 cup soy sauce (120g)
1/2 up mirin (130g)
2 tbsp sugar (24g)
1/2 tsp black pepper (0.5g)
10 garlic cloves (20g)
1 inch ginger (25g)
1/4 apple (25g)
2 tbsp gochugaru (14g)
1 onion (300g)
6 inch average sized daikon radish (300g)
4 yukon gold potatoes (300g)
2 carrots (300