<p>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 […]</p>
<p>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 […]</p>
Ingredients

Braising Sauce

    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

Meat

    1021 g / 2.25 pounds boneless shortribs, cut into pieces about 10 cm / 4 inches long

To Serve

    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

Print Recipe

Instructions

    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.

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