I'm serving these ribs with Cook's Creek Kimchi, also available at St. Norbert's Farmer's Market on Saturday and the PopUp market at VIA Rail on Sunday.
Kalbi Korean beef ribs in Instant Pot*
1 onion, sliced thinly
8 cloves garlic, sliced
2 tbs grated ginger
1 Asian Pear, grated finely
2 cups beef broth
½ cup soy sauce
¼ cup brown sugar or maple syrup
2 (+) tbs Kochujiang (gochujang – Korean pepper paste)
2 tbs rice or black vinegar
1 tbs good sesame oil (dark toasted and single ingredient)
1 tbs black pepper
1 tsp sea salt
For the garnishing and serving:
1 bunch green onions, sliced for garnishing
2 tbs sesame seeds
Fresh herbs, such as Perilla leaf, mint, coriander, basil, etc.
1. Combine onion, garlic, ginger, grated pear, beef broth, soy saucy, sugar, vinegar and sesame, Kochujiang, pepper and salt. Place beef ribs in the marinade and let sit, chilled, for a few hours.
2. For the Instant Pot method: Place ribs into the pot and pour over the marinade. Shut and lock the lid and seal the valve. Set the Instant Pot to cook under high pressure for 45 minutes. (Press Manual or Pressure Cook, the + button until it is set to 45). Let the pressure release naturally. If it hasn’t after 25 minutes, release it to venting. Check that the ribs are tender. If not, continue cooking for another 5-10 minutes under high pressure. Serve with rice, kimchi and garnishes.
* If you have a slow cooker, place ribs and marinade in slow cooker for 4-6 hours. Remove ribs from cooker and brown if desired.