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Galbijjim - Korean Beef Stew - Instant Pot + Stovetop

Galbijjim, is a Korean Beef Stew of short ribs cooked in a sweet-salty broth. This favorite stew is simmered in a mixture of soy sauce, Asian pear, ginger, garlic, onions, rice wine and seasonings. It takes over an hour to simmer and tenderize the beef via stove-top cooking. It cooks faster in high pressure in the Instant Pot or a multicooker. Either way you choose to cook this hearty stew, the beef comes out succulent and savory. This is a heartwarming stew that is sheer comfort food especially when served with steamed rice and kimchi. This recipe was inspired by the Korean Bapsang. Serves 2 to 3.
*I share 2 alternative ways to cook Galbijjim: In the Instant Pot or on the stove. The shorter cooking time shown here is for the Instant Pot.
Cook Time45 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino, Korean
Keyword: Galbijjim Korean Beef Stew
Servings: 3 people
Calories: 742kcal
Author: Asian in America

Equipment

  • Instant Pot : 6 to 8 quarts
  • Large stock pot or Dutcch oven - for stovetop cooking

Ingredients

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

For serving:

  • steamed rice
  • Kimchi

Instructions

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.

Nutrition

Serving: 1g | Calories: 742kcal | Carbohydrates: 21g | Protein: 68g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 195mg | Sodium: 2285mg | Potassium: 1332mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 55mg | Iron: 8mg