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Though this dish borrows inspiration from galbi jjim, a Korean braise featuring shortribs cut across the bone, it uses boneless meat to easily accommodate a pressure cooker. The other major difference is the seasonings. Here, Dried Plum Puree and mirin provide most of the sweetness, allowing for less added sugar. This sauce is thickened to evenly coat the shortribs. For a thinner sauce, skip the cornstarch and reduce the sauce to the desired consistency.
Yield: 6 servings
130 g / 1 cup diced onion
14 g / 2 tablespoons minced garlic
14 g / 2 tablespoons minced fresh ginger
120 ml / 1/2 cup soy sauce
80 ml / 1/3 cup mirin
75 g / 1/4 cup Dried Plum Puree
60 ml / 1/4 cup water
7.5 ml / 1/2 tablespoon sesame oil
4 g / 1 teaspoon sugar
1021 g / 2.25 pounds boneless shortribs, cut into pieces about 10 cm / 4 inches long
6 g / 1 tablespoon cornstarch or potato starch
250 g / 2 cups 4-cm / 1.5-inch carrot pieces
250 g / 2 cups 2.5-cm / 1-inch daikon pieces
140 g / 2 cups shredded Napa cabbage
Rice, for serving
6 g / 1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Radish wedges, optional
To make the braising sauce, combine all the sauce ingredients in a blender and puree until smooth.
Put the shortribs in the pressure cooker and pour the sauce over them. (Alternatively, combine the sauce and shortribs overnight to marinate the meat, then put the sauce and shortribs in the pressure cooker the following day.) Seal the pressure cooker and cook on high pressure for 35 minutes. Let the pressure cooker naturally vent or manually release its pressure. Let the meat cool in the sauce for 20 minutes.
To serve, strain the sauce and set aside the shortribs. Skim the fat from the sauce, transfer the sauce to a large saucepan, and bring the sauce to a simmer. Ladle about 230 ml / 1/2 cup of the sauce into a small bowl and whisk in the cornstarch. Whisking constantly, gradually pour the cornstarch mixture into the rest of the sauce. Continue to cook over medium-low heat until the sauce is thick enough to lightly coat the back of a spoon.
Add the shortribs, carrots, and daikon and cook until the meat is hot and the vegetables are cooked. Serve over rice and cabbage and top with sesame seeds, green onions, and radish wedges.