Made galbi jjim tonight using this recipe with some tweaks. Whole Foods had a sale recently on short ribs.
I added rehydrated shitake mushrooms and some of the excess water into the broth. My mom told me to use ssalyeot (Korean malted rice syrup) but I was lazy. Some recipes say you can substitute corn syrup but I held off on this.
I used the saute function on the Instant Pot. This is pretty much useless. Could not get any browning on the short ribs but I also don’t think its necessary. Cooked in a tiny bit of sesame oil.
Not bad but definitely not my mom’s galbi jjim. But I would try this recipe again with a few changes.
Changes for next time
Double up on all the ingredients in the sauce. I had to add probably 1-1.5 cups of water and leftover shitake mushroom water to cover the top. The short ribs on the bottom had better flavor.
Cut off more fat from the short ribs. A lot of excess fat in the sauce. A LOT.
Buy ssalyeot and add it in.
Cook the short ribs for longer than 35 minutes on pressure cooker setting.
Here is a side picture of leftovers. Almost an inch of fat sitting on top.