Print

Korean Beef Short Ribs Recipe Easy Instant Pot Sticky Glaze Dinner

Korean beef short ribs - featured image
Print Recipe

Tender, fall-apart Korean beef short ribs cooked quickly in the Instant Pot and finished with a glossy, sticky glaze. This recipe delivers restaurant-quality flavor with sweet, savory, and spicy notes, perfect for family dinners or entertaining guests.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • Salt and pepper, to taste
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water or beef broth
  • 1/3 cup brown sugar, packed
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 scallions, chopped (divided for sauce and garnish)
  • 1 tablespoon cornstarch
  • Sesame seeds, for garnish (optional)
  • Carrots, peeled and sliced (optional)
  • Asian pear, grated (optional)
  • Fresh chili slices (optional)

Instructions

  1. Pat beef short ribs dry and season both sides with salt and pepper. Trim excess fat if desired.
  2. Set Instant Pot to ‘Sauté’ mode and add a drizzle of sesame oil. Brown ribs in batches, 2-3 minutes per side, then transfer to a plate.
  3. Deglaze the pot with a splash of water or beef broth, scraping up browned bits.
  4. In a bowl, whisk together soy sauce, water or broth, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and half the scallions.
  5. Return ribs to the pot and pour sauce over them. Add carrots or Asian pear if using.
  6. Lock lid, set valve to ‘Sealing,’ and cook on ‘High Pressure’ for 45 minutes. Allow natural release for 10-15 minutes, then quick release.
  7. Remove ribs and cover loosely with foil. Strain braising liquid into a saucepan, skim off excess fat.
  8. Bring liquid to a simmer, whisk in cornstarch dissolved in a splash of cold water. Stir until thickened and glossy, about 2-3 minutes.
  9. Return ribs to pot or plate, pour sticky glaze over top, and toss gently to coat. Sprinkle with sesame seeds and remaining scallions.
  10. Serve hot over steamed rice, noodles, or roasted veggies. Spoon extra glaze over the top.

Notes

For extra flavor, sear ribs well before pressure cooking. Use fresh garlic and ginger for best results. Adjust gochujang for spice level. For gluten-free, use tamari and check gochujang labels. Ribs can be made ahead and reheated; leftovers taste even better. Skim fat from braising liquid for a cleaner glaze.

Nutrition

Keywords: Korean beef short ribs, Instant Pot, sticky glaze, pressure cooker, easy dinner, Asian, gochujang, family meal, beef ribs, quick Korean recipe

Find it online: https://lucydishes.com/korean-beef-short-ribs-recipe-easy-instant-pot-sticky-glaze-dinner/