Last week, I made the Korean Braised Short Ribs for a birthday party with my newly purchased Cuisinart Electric Pressure Cooker CPC-1200. I have been wanting to make this recipe for a long time. The original recipe uses a slow-cooker, but with a few modifications it could be made with my new cookware. Although the dish was very delicious, it was not appealing to look at it. I did not know how effective the pressure cooker was on the dish. Because I prolong the cooking time, the short ribs, potatoes, and carrots was becoming a stew.
I love the taste and look of short ribs. The short ribs recipe is called Kalbi Jjim. It is a Korean dish combine with short ribs, potatoes, carrots, and onions slow-cooked in a intoxicating rich mixture of white wine, soy sauce, garlic, and sesame oil. It goes great with steam rice. I modified it to use spare ribs.
The sauce is very simple to make and it does not have to be very accurate so don’t worry about measurements. If you do not like spare ribs because of the fat, you can use other cuts of beef such as chuck or brisket. The bone-in beef makes the meat much more tender and the collagen in the bones as richness to the sauce. In Asian cooking, it is very important to first soak in cold water before boiling the beef in water to remove impurities.
This is my first time making this dish and first post on my website.
Korean Braised Spare Ribs
Serves 4 to 6 people
2 1/2 to 3 1/2 pounds of spare ribs
2 tablespoons vegetable oil
1 large yellow onion (cut into large dice)
5 or 6 garlic cloves (finely chopped)
1 piece of ginger (finely diced)
1/5 cups water
1/2 cup soy sauce
1/2 cup white wine
1/2 cup of glazed terikyaki sauce
1 tablespoon sesame oil
1/2 cup sugar
1 bag of baby carrots (cut into 2-inch chunks)
1 potato (cut into 2-inch chunks)
Salt and pepper to taste.
1. Trim some of the excess fat from the short ribs (but don’t go crazy). Score the meat by slicing 1/2-inch deep groves in the meat, against the grain. Essentially breaking the top of the meat, the chunkiest part into smaller pieces still attached to the bone. This helps the meat to absorb more of the braising liquid and results in more tender short ribs.
2. Place the ribs in zip lock bags. Pour the soy sauce, white wine, sugar, sesame oil, ginger, garlic, and terikyaki sauce into a large pot. Stir the wet ingredients until the sugar is dissolved in the marinate. Taste the sauce and add salt/black pepper as needed. Pour the sauce into the zip lock bag with the ribs. Store the ribs in the refrigerator over night so the favors can soak into the meat.
3. Heat the oil in a pot or in this case the electric pressure cooker. Sauté a small portion of the onions and garlic until aromatic and the onions are soft and beginning to brown.
4. Pour in the water, ribs, and the marinate sauces into the pot. Close the lid and set the pressure cooker to “high pressure” for 10 minutes. When opening the lid, the beef should be very tender, but not yet falling off the bone. After cooking the ribs, add onions, carrots, and potatoes. Reset the pressure cooker to “high pressure” for 5 minutes.
6. Transfer the beef and vegetables to a serving dish. Season the sauce to taste with salt and black pepper. Ladle the sauce on top. Serve with rice, maybe with a little kimchi or preserved cucumber on the side. Yummie 😛
Source:
http://newasiancuisine.com/5653-korean-braised-short-ribs-galbi-jjim.html
http://appetiteforchina.com/recipes/korean-braised-short-ribs-kalbi-jjim/
