Korean style? Why not Korean? Because I made up the marinade for funsies. So I was worried about how they’d turn out since I’ve always grilled mine, and ideally I should have gotten a thicker cut of ribs for this, but I had what I had, and I’m actually hurting too much to stand up so I thought we’d try this.
I don’t know what to call these apart from DELICIOUS! They weren’t anything like Grilled Kapoundsi but they were meltingly tender, soft, and sooo delicious. I asked my husband if I could lick the bowl, the sauce was that good.
If you would rather just broil these, or use a different marinade, check out my Kapoundsi recipe here. The picture below shows how it looked when coiled into the pot.
- 2 poundss short ribs or korean style flanken ribs
- 1 tablespoon gochujang paste
- 3 tablespoon soy sauce
- 1 tablespoon Agave nectar
- 3-4 crushed garlic cloves
- 2 teaspoons crushed ginger
- 1 tablespoon sesame oil
- 1 tablespoon Mirin
- 1 packet Splenda
- Salt & Pepper to taste
- 1 tbs Cornstarch for thickening sauce
Mix or blend together all the sauce ingredients except the cornstarch and water
Put the ribs into a gallon ziplock bag and pour the sauce on top.
Marinate the ribs for at least an hour, no more than 24 hours, although I've cooked these without marinating and they worked out as well. You do get a deeper flavor with marinating
In a Instant Pot, pour in half a cup of water. Pour the marinade into the Instant Pot and use it as the liquid to help with the cooking.
Arrange the ribs in a circle along the sides of the pot
Cook on high pressure for 12 minutes, letting pressure release on it's own
Once done, you can either broil them for a bit or just eat as is.
If you don't have a Instant Pot, you can just cook them on a grill or on the stovetop, or broil them in your oven at about 375F until done, but then you will have made Kapoundsi, not Kapoundsi Jjim. Equally delicious!
Thicken with the cornstarch slurry (Corn starch and 2 tablespoon water mixed) with the Instant Pot on Sauté. Poor sauce over ribs and eat!