We tried this recipe: https://tastingmenu.wordpress.com/2015/04/17/pressure-cooked-galbi-tang/ We followed the Tasting Menu recipe (including the exact additional seasonings) except for these minor modifications: first, we used 3 lb short ribs and 1 lb beef shank (see Note below). We soaked them in a large bowl of cold water for 30 mins before placing them in a large pot of boiling water for 2 mins (and like the recipe, we timed the 2 mins only once the water returned to boiling after it adjusted to the beef being added to the pot). Second, for health reasons, we halved the amount of salt and soup soy sauce to 1 tsp and 1 Tbsp, respectively. Third, for the first 20 mins of boiling (uncovered, without the pressure cooker lid), we added 12 (not 14) cups of water to keep the total volume below the maximum fill line of our pot. Also, while boiling the beef for 20 mins uncovered, we skimmed the scum off the top of the soup. Once we added the vegetables (we used 1 lb daikon and 1 medium purple topped turnip), bouquet garni, additional seasonings, salt, and soy sauce, we set aside ¼ cup of the beef stock to keep the total volume below the maximum fill level. We covered the pressure cooker and turned on the heat. When it hit maximum pressure, we cooked at that max pressure (with all three rings – yellow and two orange – displayed) for the entire 20 mins. Finally, inspired by Maangchi’s version (https://www.maangchi.com/recipe/galbitang), we separately boiled one bundle of sweet potato noodles (dang myun), rinsed, and drained it. We added about ½ cup of the cooked noodle to each large serving bowl. (Jan. 2019)
Note: We learned the hard way that it is important to trim the uncooked short ribs of all visible fat. Otherwise, once it is cooked, the soup is too rich and fatty, with unpleasant globules of fat floating around. If you forget to trim the fat ahead of time, you could refrigerate or freeze the cooked soup and then remove the solidified fat after a few hours. (Dec. 2019)
Cooking Adventures 