Galbijim- Korean Beef Stew – Instant Pot + Stove-top
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Before K-dramas streamed into our lives, when we lived in the Philippines, my mom already cooked Galbi-jim- Korean Beef Stew, long ago, without us knowing that’s what it was called. Filipinos love Korean food for the many similarities in flavors like sweet, savory and spicy. I’ve seen the mother on Netflix’s Kim’s Convenience, make this Korean stew for her church, her son raving how it was ‘mom’s best’. That made us crave the stew. So now, on lockdown in my American kitchen, I took out the beef short ribs from my freezer. I had Galbi-jim in mind for dinner.
It will be a different Mother’s day this May. My sons who live in different states won’t be able to come home here, because of state shelter-in-place directives. And that’s okay with me. I prefer they were safely ensconced in their apartments, healthy and well. Thanks to today’s technology, we chat every day. Coincidentally, my son in Philly cooked Galbi-jim the other night and texted me a photo. It looked perfect with a side of kimchi and steamed rice. This is the kind of meal I would have cooked for them if they came home. Or, they would cook this hearty, sweet stew for me if they had a chance to come home.
You only need a few basic ingredients for this favorite Korean-style stew. The beef short ribs, were falling off the bone after cooking in the Instant Pot. If you don’t have short ribs, use beef flank cut in cubes, or beef stew cuts. The beef is simmered in a broth that is sweet-salty from the soy sauce, Asian pear and other condiments. If you don’t have an Asian pear, use any variety. Or use an apple. The important thing is, this is the stew that brings the family together, physically or in spirit. I taught my sons how to make Korean Galbi-jim, because my mom taught me how. It warms my heart and soul that even if we’re apart, my boys are cooking the very same stew I was making for dinner tonight. Be well and safe, folks. Stay home, it could save all our lives.
Galbijjim - Korean Beef Stew - Instant Pot + Stovetop
- Instant Pot : 6 to 8 quarts
- Large stock pot or Dutcch oven - for stovetop cooking
For the Beef:
- 4 pounds beef short ribs, bone-in
- 2 Tablespoons vegetable oil
- 1 whole medium-sized onion divided; sliced half for beef; rest of half grated for broth
- 1 knob (about 1-inch piece) fresh ginger peeled; sliced in thin strips: or use 1/2 teaspoon of bottled minced ginger
- 4 cloves garlic peeled, minced
- 2 stalks scallion whites chopped; reserve the greens for garnish
For the broth:
- 1/2 cup soy sauce
- 3 Tablespoons brown sugar
- 2 Tablespoons honey
- 2 Tablespoons Shao Xing rice wine or use mirin
- 2 cups beef broth or use water; add 2 cups more if cooking in the Instant Pot
- 1/2 cup grated Asian pear or use any pear variety; or substitute with red delicious apple or Fuji variety
- 2 cloves garlic peeled, minced
- 1/2 teaspoon grated ginger use fresh or bottled
- 1 teaspoon ground black pepper
- 1/2 cup sliced carrots
- 1 teaspoon sesame oil
- steamed rice
To cook on the stove-top:
- Soak the beef short ribs in cold water for 30 minutes. This is to make sure there is no blood on the meat. Discard the water after soaking. Drain the beef. Set aside.
- In a large stock pot, or Dutch oven, over medium-high heat, add the vegetable oil. When oil is hot enough, after 1 to 2 minutes, add the beef short ribs. Brown the ribs for about 3 to 5 minutes.Add the onion, ginger, garlic and scallions. Saute for 2 minutes till onions are translucent. Continue braising the beef ribs.
- In a separate bowl, combine the ingredients for the broth: Soy sauce, sugar, honey, rice wine, grated pear, grated onion, rest of the garlic, grated ginger, and black pepper. Mix well.Pour this liquid mixture over the beef short ribs in the stock pot. Cover and over medium heat, simmer the stew for 1.5 to 2 hours till beef is tender.When beef is tender, add the sliced carrots. Cook for 5 minutes more to soften carrots. Pour the sesame oil.Garnish with chopped scallion greens. Serve warm with steamed rice and a side of kimchi.
To cook in the Instant Pot:
- Click on Saute button on the key pad.When Instant Pot heats up in 1 to 2 minutes, pour the vegetable oil into the inside pot of the Instant Pot.Add the beef short ribs. Toss them around for 3 minutes to brown.Add the onion, ginger, garlic and scallion whites. Mix around and saute with the short ribs for 2 minutes. Click Cancel. to turn Off the Saute button
- In a bowl, mix together the ingredients for the broth: Soy sauce, sugar, honey, rice wine, grated pear, rest of the onion and garlic, grated ginger, and ground black pepper. Pour 4 cups of beef broth ( Instant Pot cooking will need more liquid) together with the rest of the ingredients.Close and lock the lid. Set the valve to Sealing.Click Manual + Meats/Stews and cook on High Pressure for 40 minutes.When the timer beeps to announce cooking is done, do a Quick Release.Unlock and remove the cover carefully. Set the cover on a safe, flat, dry surface of the counter. Click Cancel to turn off. Unplug the Instant Pot.Add the sliced carrots.Pour the sesame oil into the mixture. Stir with a long cooking spoon. Keep the stew warm so the carrots soften in the residual heat.Garnish with chopped scallion greens. Serve warm with rice and a side of kimchi.
Notes on the Instant Pot:
- It takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multicookers, please consult the product manual.The Instant Pot is ideal to use when you need to walk away from the kitchen and don't have to watch the stove. It also cuts cooking time in nearly half if you want to tenderize thick meat cuts.Quick Release: This is when you release the pressure instantly. Press Cancel and turn the Steam release handle on the lid to a Venting position. Wait for the steam to stop hissing before you attempt to unlock and open the lid.Safety precautions: Use accessories recommended for the Instant Pot or multicookers, like metal or silicone. Do not use glassware. For more information, read the product manual.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.
Hello Betty –
Wish you a great mother’s day!
I was looking for a Pinoy Red Snapper recipe to prepare for my Filipina significant other for mother’s day and found your Red Snapper with ginger recipe.
This story particularly resonated with me to drop you a note; as Korea-born American dating a Filipina, I am experimenting Filipino dishes. Last weekend, I made a Pinakbet (Clarina’s fav) & Bacalao stew. I was only allowed to use my creativity just a little for Pinakbet as she wanted how her mom used to make it – but Bacalao I was allowed to use my own imagination. I don’t normally follow recipes, rather I use them for inspiration and ideas. Isn’t that what true cooking is about & make fun?
Unfortunately, Clarina will miss her children as well : one is in Philly and because her being in medical field, they are doing virtual visits and another daughter is in college.
Your Red Sanaper dish, I am planning on using your recipe with slight changes & cook it on a grill wrapped in Aluminum foil. My 2nd dish that I am planning is a Seafood Kare Kare with peanut sauce.
I will be thumbing thru your recipes for future Pinoy recipes.
Thank you, Rick!
Hi Rick, thank you for the kind words. I’m glad you liked this recipe and that for the red snapper with ginger, which was my father’s favorite. Enjoy my blog recipes and stay safe in these times.