Instant Pot Galbitang (Beef Short Rib Soup)

Method7 steps

1. 1

   Step 1: Trim thick surface fat from the short ribs. Rinse them a couple of times in cold water to remove surface blood and bone dust, then drain. Add enough water to cover, about 4 cups, staying within the cooker pressure-cooking fill limit. If using the optional noodles, separately soak them in warm water for 30 minutes, then drain and reserve.

   Uses 3–4 lb beef short ribs · cold water as needed to rinse ribs · about 4 cups water to cover ribs for the first pressure cook · 3 ounces starch noodles (dangmyeon, soaked in warm water for 30 minutes - optional) · warm water as needed to soak optional noodles

   
2. 2

   Step 2: Close the lid and set the valve to sealing. Pressure-cook on High for 2 minutes; the timer begins after pressure is reached. Release pressure carefully following the cooker instructions, and open only after the pressure indicator has dropped.

   Pressure cook ribs · 2 minUses rinsed ribs covered with first-cook water

   
3. 3

   Step 3: Discard the cooking liquid (or save to use it for the soup if you like). Strain the liquid to remove brown bits if using it. Thoroughly rinse the ribs and the pot clean.

   Uses blanched ribs and optional cooking liquid · cold water as needed to rinse ribs

   
4. 4

   Step 4: Return the rinsed ribs to the clean pot with the onion (1 medium), whole garlic (8) cloves (or halved bulb), ginger (3), scallion whites and soup soy sauce (2 Tablespoons). Add about 10 cups broth liquid, using fresh water (about 10 cups) or including the optional strained first-cook liquid, while staying below the pressure-cooking maximum fill line. Seal and pressure-cook on High for 35–40 minutes according to rib thickness. Let pressure release naturally for 10 minutes, then release any remaining pressure carefully before opening.

   35–40 minutes at pressure, then 10-minute natural release · 50 minUses rinsed ribs · about 10 cups water for broth, without exceeding pressure-cooking fill limit · optional strained first-cook liquid as part of broth water · 1 medium onion, halved · white parts of 2 large scallions · 8 plump garlic cloves, or 1 whole bulb · 3 thin ginger slices (1-inch rounds) · 2 Tablespoons soup soy sauce

   
5. 5

   Step 5: Then, remove the ribs, and remove the aromatic vegetables with a strainer. Skim off the fat.

   Uses pressure-cooked ribs and broth with aromatics

   
6. 6

   Step 6: Return the ribs to the strained broth with the cut radish. Select Sauté and boil until the radish is translucent and tender, about 10 minutes after boiling begins. Add the optional drained, pre-soaked noodles during the final couple of minutes and cook until tender.

   Cook radish · 10 minUses reserved cooked ribs and strained broth · 1 lb Korean radish, in bite-size pieces · optional soaked and drained noodles

   
7. 7

   Step 7: Salt (to taste) and pepper to taste. Skim off or use a fat separator to remove any remaining fat, if serving while still hot. Or chill the soup and discard solidified fat. Garnish with the chopped scallions (2) to serve.

   Uses finished rib-and-radish soup · salt to taste · black pepper to taste · 2 scallions, finely chopped for garnish