Galbi Jim or Korean Beef Stew as we all know it here in the Philippines, is something of a comfort food to many. I personally love the flavors of it, especially the sauce! I tend to eat a LOT of rice when this is served. This is my first time to try making it and the first time to use an instant pot to make it!
I am so very in LIKE with my Instant Pot. It’s my BFF nowadays especially when I need the meat very tender fast. It actually saves me time and energy to tenderize the meats. If you have one, great! But if you don’t have one – your standard rice cooker or slow cooker will do – but it will take more time to tenderize the meat. My friend Chermaine, shared this recipe to us. I have tweaked it to my liking and this is what I used:
For the Ingredients:
- 1 Kilo Beef Brisket or Beef Short Ribs (I prefer brisket)
- 2 Whole Carrots (cut any way you like)
- 2 Whole Potatoes (peeled and cut any way you like)
- 1 Whole Round Pear or Apple (grated)
- 4 Shitake Mushroom (sliced into strips)
- 1 Head of Garlic (minced or grated)
- 4 Tablespoons Brown Sugar
- 1 Tablespoon Sesame Oil (You may add more after)
- 10 Tablespoons Lee Kum Kee Premium Soy Sauce
- 2 Tablespoons Mirin
- 2 Stalks Onion Leeks (cut to 1inch pieces)
- 1 Medium or Large White Onion (grated)
- Spring Onion thinly sliced for garnishing
- Sesame Seeds for garnishing
Mix everything together, except for the Carrots, Potatoes and Shitake Mushrooms. Place them in the #InstantPot mix them around, seal and press PRESSURE COOK (I suggest you pressure cook these for 35 minutes) When the time is done, do manual Quick Release, open it and put the carrots, potatoes and shitake musrhooms inside). Close, seal again and pressure Cook for 10 minutes.
When it’s done, you may opt for the manual pressure release, or as I always do – the manual Quick Release. Serve it and garnish with sesame seeds & spring onions.
Personally, I would cook this a day ahead because it tastes SO MUCH BETTER the next day. It’s good enough to eat after cooking, but when you let it sit for a day, the taste becomes more rich!
The original recipe tells you to marinate the meat for 30 minutes. Then toss them all in a rice cooker and cook. I just don’t know for how long, but I’m guessing it’ll need a long while to soften the meat.
P.S. I just added to the ingredients a pear or apple. They will make the dish taste even BETTER!! (Edited May 24)