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
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.
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.
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
- 2 pounds short ribs, or Korean style flanken ribs
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!