Korean Style Kalbi? 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. 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.
Korean Style Kalbi | Korean Style Ribs
I don't know what to call these apart from DELICIOUS! This Korean Style Kalbi wasn't anything like Grilled Kalbi, but they were meltingly tender, soft, and sooo delicious. I asked my husband if I could lick the bowl, the sauce was that good.
And if you're looking for more delicious rib recipes, you have got to try my Keto Air Fryer Chinese-Style Spareribs!
LOOKING FOR MORE DELICIOUS KOREAN DISHES TO TRY? CHECK OUT MY AIR FRYER KOREAN GRILLED PORK DAE JI BULGOGI!
If you would rather just broil these, or use a different marinade, check out my Kalbi recipe here. The picture below shows how it looked when coiled into the pot.
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- 2 pounds (907.18 g) Short Ribs, or Korean style flanken ribs
- 1 tablespoon (1 tablespoon) Gochujang
- 3 tablespoons (3 tablespoons) Soy Sauce
- 1 tablespoon (1 tablespoon) agave nectar
- 3-4 cloves (3 cloves) Garlic, crushed
- 2 teaspoons (2 teaspoons) Minced Ginger, crushed
- 1 tablespoon (1 tablespoon) Sesame Oil
- 1 tablespoon (1 tablespoon) mirin
- 1 packet (1 packet) Splenda
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- 1 tablespoon (1 tablespoon) Cornstarch
- 2 tablespoons (2 tablespoons) Water
- 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.
- Pou in half a cup of water into your pressure cooker. 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 Galbi, not Galbijjin. 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!