This marked my first time making this dish and using a new kitchen appliance (food processor). First, soak 2-3 lb beef short ribs (about 6 ribs) in water for a few minutes, then pat dry. Score the fleshy part of each rib, then set aside. Second, make the marinade: using a food processor, blend 1 cup garlic cloves (I used nearly 2 bulbs), ½ an onion (or 1 small onion), and ½ an Asian pear (I used a 1 whole small) in a food processor, slowly adding ½ cup water. When pureed, add 1 cup soy sauce, ¼ cup sesame oil, 2 Tbsp brown sugar, and an additional ½ cup water. Set aside. Heat the bottom of a pressure cooker, add a neutral oil, then brown the ribs (scored side first, then rib side), seasoning lightly with salt and black pepper. Add baby carrots (½ lb) and Daikon radish (here, purple-topped turnip), peeled and cut into wedges. Then pour the marinade over top and mix. Cover and lock the pressure cooker lid, then cook on high until the cooker starts to chug. Reduce to medium heat, then cook until beef is tender (about 25 minutes at chugging pressure). Immediately release pressure and then serve with short-grain rice. This recipe is based on Marja Vongerichten’s Galbi Jjim recipe, available on her Facebook page, with modifications (pressure-cooked for 25 minutes instead of braising on stovetop for 1 ½ hours).
Note: This seemed like a lot of garlic, and now our home smells like a garlic factory. However, much of the sharpness got cooked off, and the dish did not taste garlicky. In addition, I had feared this dish would be salty, but it wasn’t. It was well-balanced. Finally, the pressure cooker saved a lot of time, but the veggies barely kept their shape. (Oct. 2013)
Cooking Adventures 