Korean Instant Pot Short Ribs (Galbi Jjim)

5 from 2 votes
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This Instant Pot short ribs recipe helps you create authentic Korean flavors with fork-tender braised beef swimming in a savory yet sweet and fruity sauce. It’s perfect for any night of the week! {Gluten-Free Adaptable}

This Instant Pot short ribs recipe helps you create authentic Korean flavors with fork-tender braised beef swimming in a savory yet sweet and fruity sauce. It’s perfect for any night of the week!

Galbi Jjim served on rice close up

I want to introduce you to one of my favorite Korean dishes, Galbi Jjim. It’s a dish of braised short ribs that seemingly melt right in your mouth! When you make them in your Instant Pot, you’ll make short work of them for sure. 

By braising the beef in this true-to-Korean sauce, you get this unbelievably tender meat that satisfies both the sweet and savory sensors on your palate. It’s one of the most popular dishes in Korean cuisine and while it might look complicated, it’s so easy.

I’ve also included a bonus recipe below, teaching you how to make a scrumptious bowl of short rib noodle soup in 10 minutes!

Korean Instant Pot short ribs served on noodle


The secret to both the sweetness and the buttery texture of the beef comes from the use of the Asian pear. If you can’t find one, you can always use an apple instead. 

Another distinctive ingredient in the original Korean recipe is soju, a vodka-like alcohol very popular in South Korea. Sake and mirin are fine replacements if you can’t find any soju near you. 

Korean Instant Pot short ribs with radish

Cooking process

Soak the short ribs in cold water

This step will remove the blood from the short ribs and enhance the taste of the dish. The color of the ribs turn pink once soaked and drained. 

 It’s possible to skip this step if you’re short on time, but I highly recommend it for the best result.

Soaking short ribs before cooking

Blend the ingredients

I used the Vitamix to blend the ingredients into a very smooth sauce. If you’re using a less powerful blender, the sauce might not come out as smooth. But don’t worry – it won’t affect the taste.

NOTE: if you blend the sauce too early, it might separate over time. Simply blend it again before adding it to the pot when you’re ready to cook.

Blend sauce for galbi jjim

Cook the short ribs

  1. Blanch the short ribs on the stove top and remove the residue
  2. Rinse the ribs with water to further remove any residue
  3. Arrange the ribs in your Instant Pot, forming an even layer
  4. Pour in the sauce, then cook at high pressure for 45 minutes
Cooking Korean Instant Pot short ribs step-by-step


It’s possible to blanch the short ribs in the Instant Pot using the Saute function. However, I prefer to do it on the stovetop. It’s easier to control the heat without the broth splashing and making a mess.

Finish up

The sauce will come out perfect once the Instant Pot is done cooking. It will be rich, creamy, and ready to serve. 

Depending on the short ribs you use, the cooking might render a lot of fat out of the ribs. You can skim the oil from the sauce using a ladle or use a gravy separator to remove the fat.

Galbi Jjim in Instant Pot

If you wish to add veggies, you can remove the ribs and cook the veggies in the sauce using the “Saute” function.

NOTE: you don’t have to add the radish and carrots to your Galbi Jjim, although they are usually included in the traditional recipe. I like to add the veggies, because they soak up the beefy savory sauce and become so flavorful.

Bonus recipe: 10 minutes Short Ribs noodle soup

Perhaps my favorite thing to do with the remaining Galbi Jjim is make beef ribs noodle soup. It’s a hearty soup that can make a full meal all on its own, and it takes just minutes to make. The bonus recipe follows below.

  • 4 oz (120 g) thin wheat noodles
  • 2 cups broth or water 
  • 4 tablespoons sauce from braising
  • (Optional) 1 teaspoon minced ginger 
  • 1 tablespoon soy sauce
  • 3 pieces leftover short ribs with radishes
  • Salt to taste
  • (Optional) Chili garlic sauce or any hot sauce you prefer
  • (Optional) green onions for garnish
  1. Cook the noodles according to the instructions on the package. Once done, drain and run tap water over the noodles to stop the cooking. Drain thoroughly and set aside.
  2. Meanwhile, heat the broth or water, sauce, minced ginger, and soy sauce in a small pot over medium-high heat until boiling. Turn down the heat to let it simmer for 5 minutes while the noodles cook. Taste the soup. Add more salt if needed.
  3. Add the leftover short ribs and radishes. Cook until heated through, 2 to 3 minutes.
  4. Transfer the noodles to a bowl, top with the short ribs and radishes, and pour over the sauce. Add hot sauce and green onions, if using. Enjoy!
Galbi Jjim on noodle soup

How to make Korean short ribs without Instant Pot

Don’t have an Instant Pot? You can make galbi jjim on the stove top as well.

  • After step 2, the parcooked beef and sauce should go into the pot along with 2 cups of the reserved stock or plain water. 
  • Bring the broth to a boil, then cover and boil over medium heat for 20 minutes, stirring occasionally.
  • Reduce the heat and simmer, covered, over low heat for another 30 minutes, stirring occasionally. 
  • Add the vegetables and simmer for another 40 minutes to an hour, until the meat is fall-off-the-bone tender. 
  • If the meat is just about done but the sauce isn’t reduced to your liking, you can remove the lid and raise the heat to medium-low and cook until the sauce is properly reduced.

NOTE: It’s more important to trim off the excess fat chunks when cooking the stovetop version, as the braising won’t melt the fat down as well as the Instant Pot does. 

Galbi Jjim served on rice


I love to make this Instant Pot short ribs recipe on the weekend for a magnificent meal. It’s very freezer-friendly, so you can portion it out and save it for a busy night.

My Instant Pot short ribs have such an amazing flavor that will have your home filled with the delightful aromatics of garlic, ginger, soy sauce, and sweet fruit. It gives you something to look forward to after a long day and makes enough leftovers that you can enjoy many different ways, from freezing it to making soup!

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This Instant Pot short ribs recipe helps you create authentic Korean flavors with fork-tender braised beef swimming in a savory yet sweet and fruity sauce. It’s perfect for any night of the week! I also included a bonus recipe teaching you how to use the leftovers to make 10-minute noodle soup. {Gluten-Free Adaptable}

Korean Instant Pot Short Ribs (Galbi Jjim)

5 from 2 votes
This Instant Pot short ribs recipe helps you create authentic Korean flavors with fork-tender braised beef swimming in a savory yet sweet and fruity sauce. It’s perfect for any night of the week! {Gluten-Free Adaptable} To make the dish gluten-free, use tamari instead of soy sauce.
Author: Maggie Zhu
Course: Main
Cuisine: Korean
Keyword: comfort food, instant pot
Prep Time: 30 minutes
Cook Time: 55 minutes
Add & release pressure time:: 25 minutes
Total Time: 1 hour 50 minutes
Servings: 6 to 8 servings


  • 3 lbs (1.4 kg) beef short ribs


  • 1/2 Asian pear , chopped (or 1 small red apple)
  • 1/2 onion , chopped
  • 8 cloves garlic
  • 1 " (2.5 cm) ginger , sliced
  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 1/4 cup soju (or sake, or mirin)
  • 1 teaspoon black pepper


  • 2 carrots , peeled & trimmed into 1-inch ovals
  • 1/2 daikon , peeled & trimmed into 1-inch ovals


  • Cover the short ribs with cold water and allow them to soak, 20 minutes to a few hours. Bring a pot of water, enough to cover the short ribs, to a boil. Once the water begins to boil, rinse the soaked meat off and add it into the pot. Bring the pot back to a boil and then boil the meat for 5 minutes.
  • Strain the short ribs off (reserving some of the resulting stock for later just in case) and rinse them to remove any residue and to cool them down. If any piece has a large amount of excess fat on it, you can trim that off now. Add them to the Instant Pot.
  • Combine all the sauce ingredients in a blender and blend on high until the sauce is as smooth as possible. Pour the sauce over the short ribs and seal the Instant Pot. (*Footnote 1 – If you add the sauce and it doesn’t cover enough of the meat, you can add some of the blanching stock to increase the liquid level) Set to pressure cook for 45 minutes, and allow it to do the natural release for 15 minutes once done.
  • At this point the short ribs are are ready to serve, but you can also take some additional steps to thicken the sauce and add vegetables:
  • Remove the short ribs from the pot and cover them with foil.
  • Add the vegetables (if desired) into the pot and turn on the saute function.
  • Cook the sauce down, stirring occasionally, until your desired consistency is reached and the vegetables are fully cooked, 10 minutes for a crunchy texture or 12 minutes for a softer texture.
  • Put the short ribs back into the pot and toss them until fully coated with the sauce.


Serving: 1serving, Calories: 300kcal, Carbohydrates: 16.9g, Protein: 33.8g, Fat: 10.3g, Saturated Fat: 3.9g, Cholesterol: 103mg, Sodium: 734mg, Potassium: 484mg, Fiber: 0.9g, Sugar: 12.1g, Calcium: 30mg, Iron: 3mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

More Asian Instant Pot recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Alfred says:

    Can I use pork short ribs instead since I don’t have beef ribs at this time? Thank you

    • Maggie says:

      Yeah you can use pork ribs instead. You definitely need to use less cooking time, maybe 25 mins for babyback and 28 mins for spareribs. The cooking time might vary a bit depending on how you cut the ribs, but should be around 25 mins or so.

  2. Leticia says:

    Great recipe! Super easy too. I found most of the ingredients to cook your recipes at H MART. Once you have the main ones you are good to cook so many of your recipes! In this one I also added green onions 🙂

  3. Jane says:

    5 stars
    Great flavour! Seared the ribs, then put them in the slow cooker since we don’t have an instant pot.

  4. Bambi Interligi says:

    5 stars
    Made this as it’s written except I didn’t have the correct liquor so I used orange vodka.

    Exceptional! Veggies were carrots and sweet potatoes.

  5. Anna says:

    Just made this for Thanksgiving dinner and it was so good! We absolutely loved and will definitely make this again. Thank you so much for making this easy to follow recipe!

  6. Megan says:

    Can an orange be used instead of an Asian pear or apple? If so, should it be a whole orange or half an orange? Thanks!

    • Maggie says:

      I’m afraid an orange won’t work here because the recipe uses the pureed pear (or apple) to add thickness to the sauce.

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