A staple condiment in any Korean household is gochujang. Gochujang is a Korean fermented chile paste that is sweet, hot, and salty. It’s used in bulgogi, bimimbap, added to stews for extra flavor, and countless other ways. So when I found short ribs at our local farmers market I couldn’t wait to marinate them in a gochujang marinade and test them in my new favorite kitchen gadget, the Instant Pot.
I made the gochujang-based marinade and added the short ribs in the Instant Pot to cook for 45 minutes. Once the pressure released I was salivating. They smelled amazing. But the short ribs I bought were disgustingly fatty and I had to pick through the fat to taste the delicious meat. I was so disappointed that I paid so much for bones, fat, and a little (and I mean VERY little) meat.
Ever since my Instant Pot arrived I knew that I had to make short ribs in them and I wasn’t going to let a pile of fat and bones get in the way. So I went to CostCo and bought a package of their boneless short ribs (they’ve never failed me). Oh my goodness the short ribs were so moist and tender.
To make these Korean-inspired short ribs I gathered my ingredients: gochujang, sesame seed oil, hoisin sauce, Tamari (or soy sauce), garlic, ginger, brown sugar, juice from one lime, and boneless short ribs.
You can make the marinade ahead of time so that you can marinate the short ribs in a storage bag or you can throw the marinade ingredients directly in the Instant Pot and make sure the short ribs are thoroughly covered with the marinade. These are very flavorful but not very spicy. If you want to spice them up you can add some red pepper flakes or even Sriracha.
I love using fresh garlic and have had my garlic press for years. If you don’t have one and use garlic on a regular basis you are going to want one. You also can’t beat the taste of freshly grated ginger (I used my microplane to finely grate it). There’s a huge difference in taste between fresh and powdered ginger.
After the short ribs have marinated (or not) add 1 cup of water and the marinated short ribs to the Instant Pot. You’ll cook them on high pressure for 40 minutes. If you don’t have an Instant Pot (yet!) then you can cook these in a slow cooker on low for 6- 8 hours.
You’ll end up with delicious, moist, and tender short ribs. The meat was falling apart. Oh my goodness they were so yummy! I garnished them with green onions and sesame seeds. My husband had it with steamed rice.
- ½ cup gochujang
- 2 tablespoons sesame oil
- 2 teaspoon soy sauce or Tamari
- 1 lime, juiced
- 1 tablespoon brown sugar
- 1 teaspoon hoisin sauce
- 4-5 garlic cloves, crushed
- 1 tablespoon freshly grated ginger
- 3 pounds boneless short ribs
- 1 cup water
- To a mixing bowl, add all of the marinade ingredients and mix until everything is combined.
- Marinate the short ribs with the marinade in a gallon storage bag.
- When ready, add 1 cup of water and the marinated short ribs in an even layer to the Instant Pot.
- Cover and lock the lid.
- Select “Manual” mode and press the “+” button until it reads 40 minutes. Also make sure to set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking.
- Let the Instant Pot naturally release the pressure for 15 minutes (this means don’t do anything for 15 minutes after it beeps). After 15 minutes turn the top knob to “Venting” to release the remaining pressure.
- Once all of the pressure releases the steam will no longer come out of the vent and you’ll be able to open the lid.
- Serve with steamed rice and kimchi.
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