Choosing the Right Short Ribs

The heart of your Instant Pot Spicy Galbijjim hinges on your choice of short ribs. Quality is key. Aim for fresh, locally sourced beef short ribs if you can get your hands on them. But don’t fret if that seems a bit out of reach. Many supermarkets stock beautifully marbled ribs ready for your dish.

When selecting short ribs, bone-in is the way to go. The bones enrich the stew’s flavor as they simmer under the pressure of your Instant Pot. You’re looking for short ribs with a generous layer of meat clinging to the bone. Less meat may cause the ribs to cook faster and potentially dry out.

Look carefully at the marbling of the meat. That is, the spread of fat throughout the ribs. Intricate thread of fat weaved in between the beef. The more marbling, the juicier, tenderer, and flavorful your Galbijjim gets. Meat without much fat can result in a tougher and rather dull-tasting dish.

You might stumble upon flanken-style and English-style short ribs at your local butcher’s or grocery store. Flanken-style ribs are cut across the bone and are thinner, often used in dishes such as Korean BBQ. On the contrary, English-style ribs are cut parallel to the bone, chunkier, and more suited for long, slow cooking methods. Here’s a tip: for your Instant Pot Spicy Galbijjim, stick to English-style short ribs. They have enough meat to stand up to the pressure-cooked braising and serve up a wonderful, fall-apart texture.

Here’s a neat table encapsulating the key traits to seek in your short ribs:

Quality	Importance
Source	Fresh, locally sourced beef preferred
Bone	Bone-in yields richer flavor
Marbling	Generous fat content for juicy, tasty dish
Style	English-style best for slow-cooked dishes like Galbijjim

Remember, the dish’s success will depend heavily on the beef’s quality. Choose wisely. Embrace the challenge and you’ll certainly taste the difference in your homemade Instant Pot Spicy Galbijjim. You’re about to stir up something unforgettable, right in your kitchen.

Preparing the Marinade

No dish is complete without its signature flavors, especially not our Instant Pot Spicy Galbijjim! Your marinade will set the stage for an unforgettable meal, infusing the short ribs with a hearty, spicy flavor.

Creating your marinade is a piece of cake—and we’ve got a fantastic recipe that’ll have your short ribs singing with flavor.

You’ll need:

1/2 cup of soy sauce
1/2 cup of water
2 tablespoons of brown sugar
2 tablespoons of sesame oil
5 cloves of garlic, minced
1 small piece of ginger, minced

Once you’ve gathered your ingredients, combining them is a simple process. Stir everything together in a bowl, making sure the sugar has completely dissolved. Sniff. Take a moment to appreciate the rich, tantalizing aroma that will soon intoxicate your kitchen.

While the usual components for Galbijjim Marinade are fantastic, we like to throw in a secret ingredient for some extra zing: a tablespoon of Gochujang (Korean chili paste). It intensifies the spiciness and adds an extraordinary depth of flavor to your marinade.

As far as nutritional value is concerned, the total calorie content is about 315, with the carbohydrates at 24g, protein 12g, and fat 18g. Note that these numbers can vary a bit based on the exact brand and amount of each ingredient.

Ingredients	Calories	Carbs	Protein	Fat
Soy Sauce	30	8g	4g	0g
Brown Sugar	90	24g	0g	0g
Gochujang	45	8g	0g	0g
Other Ingredients	150	4g	8g	18g
Total	315	44g	12g	18g

Browning the Short Ribs

Now that you’ve prepared your hearty, spicy marinade, it’s time to put those short ribs to work. Browning the ribs is a significant step in the process of creating your homestyle, Instant pot Spicy Galbijjim. It might seem like a little detail but trust the experience of countless cooks – it’s worth not skipping!

Opt for your reliable Instant Pot to do the magic. Put it in the ‘Sauté’ mode. Once preheated, drop in about a teaspoon of oil, preferably vegetable or canola oil, known for their high smoke points.

Neatly arrange the marinated short ribs. You’d probably need to do this in batches. Maintaining the ‘don’t overcrowd the pan’ rule extracts the best results. Here’s a tip for the untypical – substitute a dash of sesame oil to give these ribs an extra oriental tinge!

As each side of the ribs gets a beautiful, deep golden-brown hue, they are good to go. This step ensures the ribs are sealed well, locking in the flavorful juices. The process of browning also contributes to developing a rich, caramelized outer layer which complements the fiery marinade perfectly.

Still with us? Great! Now, don’t be surprised if you notice some brown bits clinging to the bottom of your pot. That’s called ‘fond’, and it’s packed with flavor. You’ll deglaze this with some liquid later, forming an intensified base for the spicy Galbijjim.

Ready for the figures? Let’s do a quick rundown.

Action	Quantity
Oil for browning	1 tsp
Short ribs batch size	2-3 ribs
Browning time (each side)	4-5 minutes

Each serving of browned short ribs calculates to about 430 calories, with 24 grams of fat, 44 grams of protein, and no carbohydrates. The sauté mode time? About 10 to 15 minutes.

Pressure Cooking the Galbijjim

Now that you’ve expertly browned your marinated short ribs, it’s time to delve deeper into the recipe and get the Instant Pot involved. This nifty device is about to do some heavy lifting, transforming your carefully seared ribs into a tender, juicy, and flavor-packed galbijjim.

Add all the prepped ingredients into the pot. The browned ribs, a handful of roughly chopped carrots, onions, and radishes. Here’s a tip: consider substituting regular onions with some shallots for a unique flavor twist.

For the sauce, combine 1 cup of soy sauce, 1/2 cup of brown sugar, and 3 tablespoons of Gochujang in a separate bowl before adding to the pot. This spicy, sweet, and tangy sauce will weave through the ingredients, setting your Spicy Galbijjim apart.

Once everything is ready, lock the Instant Pot lid in place and set it to Pressure Cook on high. Cook for around 45 minutes. This time allows the heat and pressure to fuse the flavors together, creating a depth and complexity that’s characteristic of Galbijjim.

Let’s break down the nutritional value of this Pressure Cooked Galbijjim. For every serving, there are:

Calories	Carbs	Protein	Fat
580	20g	50g	30g

Remember, these amounts can vary based on your ingredients and serving size. Don’t fret about the fat content. Short ribs are a fatty cut, but that’s what contributes to their irresistibly rich flavor and succulent texture.

Pressure cooking in the Instant Pot is a game-changer. It dramatically reduces the cooking time compared to traditional methods, without compromising on taste or tenderness.

Adding the Spicy Kick

Now that you’ve prepped the short ribs and set your Instant Pot to work its magic, it’s time for the fun part! It’s not just the heat that makes Spicy Galbijjim a standout dish; it’s also the unique blend of spicy, sweet, and tangy flavors all rolled into one. Let’s talk about adding that spicy kick.

The main player here is Gochujang, a spicy Korean red pepper paste. It packs a serious punch, delivering robust heat with a hint of sweetness. It’s pretty versatile and if you find you love its unique flavor, you can use it in other Korean dishes too.

While the traditional recipe calls for one tablespoon of Gochujang, it’s your kitchen, and you’re totally free to amp it up! If you’re someone who enjoys your food extra hot, feel free to add more. But remember, spice levels can vary between different brands of Gochujang, so it’s a good idea to start with a smaller amount and adjust to taste.

No Gochujang on hand? Don’t despair! An equal amount of Sriracha or any other spicy red chili paste could make a worthy substitute. Even hot pepper flakes or cayenne pepper can be used in a pinch—but again, be cautious with the amounts.

Another secret weapon to customize your Spicy Galbijjim is Sesame oil. A drizzle of this aromatic oil goes a long way in enhancing the flavors and adding depth to the dish.

Remember, the real joy in cooking comes from experimenting with your tastes. Lover of tang? Add a splash of rice vinegar to your sauce for an extra zing. Want it sweeter? A spoonful or two more of brown sugar won’t hurt.

Conclusion

So there you have it! You’re now equipped with the know-how to whip up a batch of homemade spicy Galbijjim in your instant pot. Remember, the beauty of this dish lies in its versatility. Feel free to play around with the heat level by tweaking the amount of Gochujang, Sriracha, or chili paste. Don’t forget that sesame oil can add a layer of depth to the flavor profile. And if you’re feeling adventurous, why not experiment with tangy rice vinegar or extra brown sugar? The power to customize this dish to your liking is in your hands. Happy cooking!