Super proud of how this turned out! Have made it once or twice before but always had issues with textures or flavors. This time everything was perfect – meat fell off the bone, sauce not too watery, veggies not too mushy, just the right amount of spicy and sweet. Will share recipe in comments.
I have a lot of leftover braising liquid that I want to save and use in another recipe. Any ideas? Was thinking it could make a good base for curry and just add some Japanese curry chunks plus more meat and veggies.
by sirotan88
1 Comment
Recipe, adapted from my memory and ChatGPT.. sorry I don’t have measurements, I eyeballed everything and then adjusted salt levels at the end!
Ingredients:
– Short rib chunks
– Onion
– Korean pear
– Apple
– Garlic
– Ginger
– Soy sauce (light and dark/mushroom)
– Mirin
– Sesame oil
– Brown sugar
– Daikon radish
– Carrots
– Potatoes
– Spring onion
– Tteokbokki pack (spicy)
– Cornstarch
– Heavy cream
Instructions:
– Soak the short rib in cold water to draw out blood (or par boil and rinse)
– In a food processor, blend the garlic, ginger, onion, pear, apple, soy sauce, sesame oil, mirin, brown sugar
– Add the short ribs, sauce, and some water or beef stock to Instant Pot. Add salt.
– Pressure cook for 40 minutes.
– Sauté daikon and carrots until slightly golden and set aside.
– When pressure cooker is done, add the tteokbokki sauce pack, carrot, daikon, potato and continue to cook until liquid is slightly reduced (depends on how liquid it starts out). Add the rice cakes.
– Make a cornstarch slurry and add to help thicken the sauce.
– Add heavy cream. (You can leave this out if you prefer more spicy.)
– Garnish with fresh chopped spring onion.
The only thing missing was cheese melted on top, need to remember that for next time!