pressure cooker Korean shortribs recipe

This dish borrows inspiration from galbi jjim, a Korean shortrib dish. Dried Plum Puree and mirin provide sweetness and cornstarch thickens the sauce, letting it coat the meat.

Adding moisture to meat is possible with clean-label options, such as using ingredients made from prunes.

Traditionally, enhanced meat and poultry products ares injected with a solution of water, salt, and phosphates. The purpose of injecting the meat is to lock in moisture and improve taste and texture, and salt and phosphates are excellent at moisture retention. Yet today there are clean-label solutions for moisture binding that go beyond those traditional ingredients.

This article from Meat + Poultry magazine surveys the variety of options for moisture binding in meat products, including Sunsweet’s prune ingredients.

For more on how to use Sunsweet Ingredients in meat and poultry, see: