Korean Braised Short Ribs (Galbijjim)

Yields 6 servings

Prep Time: 1 hour 10 minutes

Cook Time: 1 hour 10 minutes


  • 4 pounds beef short ribs, bone-in

  • 4 cups water

  • 2 cups dark soy sauce

  • ¼ cup mirin
    3 tablespoons sugar

  • 1 teaspoon sesame oil

  • 1 apple, peeled & quartered

  • 1 pear, peeled & quartered

  • ½-inch piece ginger

  • 4 garlic cloves

  • 1 large potato, cut into thirds

  • 2 large carrots, cut into thirds

  • 2 whole green onions, thinly sliced, for garnish

  • ½ tablespoon pine nuts, for garnish


  1. PLACE short ribs in just enough cold water to cover fully cover them and soak for 1 hour.

  2. REMOVE from water and rinse. Place into the Cosori Pressure Cooker with 4 cups of water.

  3. SELECT Pasta/Boil, Adjust to “More/High”, and press On/Start.

  4. BOIL short ribs for 30 minutes.

  5. COMBINE dark soy sauce, mirin, sugar, and sesame oil in a bowl and mix well.

  6. BLEND apple, pear, ginger, and garlic until it reaches a smoothie-like texture.

  7. COMBINE both blends and mix well.

  8. REMOVE beef stock from the pressure cooker, leaving 2 cups of the liquid.

  9. ADD the soy sauce and fruit mixture, potato, and carrots to the pressure cooker.

  10. SELECT Meat/Stew and press On/Start.

  11. REMOVE potato and carrots and set aside.

  12. SELECT Pasta/Boil and press On/Start. Reduce liquid for 20 minutes.

  13. PLACE potatoes, carrots, and short ribs in a serving dish, and cover with sauce. Garnish with sliced green onions and pine nuts.