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Galbitang Instant Pot Recipe

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Galbitang made in Instant Pot is just as delicious as cooking for hours on the stove. Great
Galbitang made in Instant Pot is just as delicious as cooking for hours on the stove. Great from www.pinterest.com

Description

Galbitang, otherwise known as beef short rib soup, is a popular and comforting Korean soup. It is a savory dish with a complex flavor profile that comes from the combination of beef broth and various spices. This particular recipe is prepared using an Instant Pot, which is a pressure cooker that is designed to speed up the cooking process and make it easier to prepare a variety of dishes. This version of Galbitang is simple and easy to make, but still yields a delicious and flavorful soup.

Prep Time

This recipe requires about 10 minutes of prep time. This includes trimming the beef and chopping the vegetables.

Cook Time

The cooking time for this recipe is about 1 hour and 10 minutes. This includes the time to bring the Instant Pot to pressure and release the pressure.

Ingredients

  • 2 lbs beef short ribs, trimmed
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1/4 cup mirin
  • 4 cups beef broth
  • 2 carrots, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1/2 teaspoon black pepper
  • 2 green onions, sliced
  • 1/4 cup Korean radish (or daikon), peeled and cubed
  • 2 tablespoons toasted sesame oil

Instructions

1. Place the beef short ribs in the Instant Pot and season with salt and pepper.

2. Select the “sauté” setting on the Instant Pot and heat the vegetable oil. Add the onion, garlic, and ginger and cook until the vegetables are softened and lightly browned, about 5 minutes.

3. Pour the soy sauce, gochujang, and mirin into the pot and stir to combine. Add the beef broth, carrots, potatoes, and black pepper.

4. Secure the lid onto the Instant Pot and set the valve to “sealing”. Select the “manual” setting and set the timer for 40 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.

5. Once the pressure has been released, carefully remove the lid and stir in the green onions, radish, and sesame oil.

6. Ladle the soup into individual bowls and serve.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Notes

This recipe can be easily doubled or tripled if needed. If you prefer a thicker soup, you can add a cornstarch slurry at the end of cooking. Simply mix together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup.

Nutrition: Per Serving

  • Calories: 400
  • Fat: 20g
  • Carbohydrates: 24g
  • Protein: 34g

Recipe Tips

This recipe can be easily customized to suit your tastes. For a spicier soup, you can increase the amount of gochujang or add additional pepper. For a sweeter soup, you can increase the amount of mirin or add a bit of sugar. You can also add additional vegetables such as mushrooms, cabbage, or spinach.

Feel free to experiment with different cuts of beef for this recipe. A brisket or chuck roast can be used in place of the short ribs. You can also substitute the beef broth with a combination of beef and chicken broth.


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