Name: Instant Pot Korean Beef Short Ribs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Korean Food
Ingredients: 2/3 cup water; 1/2 cup soy sauce; 3 tablespoons brown sugar; 4 tablespoons toasted sesame oil; 2 tablespoons gochujang; 1/4 cup grated apple (about half of a large tart apple); 3 cloves garlic (finely minced); 1 tablespoon grated ginger; 3 pounds beef short ribs (flanken style); 2 scallions, thinly sliced; 1 tablespoon sesame seeds

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Short ribs are the ultimate comfort food, and these Instant Pot Korean beef short ribs are no exception. The ribs are infused with bold, savory-sweet flavor from a garlicky soy sauce blend and gochujang, a spicy fermented chili paste. Pressure cooking delivers fall-off-the-bone tenderness in a fraction of the time. Serve them over steamed rice or noodles with a generous spoonful of the concentrated sauce and a sprinkle of scallions and sesame seeds for a meal that tastes like it took all day.

? Common Questions

What’s the difference between flanken-style and English-style short ribs?
Flanken-style ribs are cut across the bone into thin strips with multiple small bones per slice. English-style ribs are cut between the bones into thick chunks with one bone per piece. English-style ribs need a longer cooking time due to their size.
What can I use instead of gochujang?
If you don’t have gochujang, try using a combination of Sriracha and a bit of miso paste or soy sauce to mimic the heat and umami. Sambal oelek is another spicy alternative, or use a small amount of crushed red pepper for a milder option.

Recipe Variations

Add a tablespoon of rice vinegar or mirin for a subtle tang.
Use apple juice instead of grated apple for a smoother sauce.
Replace gochujang with sambal oelek or Sriracha for a similar heat profile.
Use boneless short ribs for easier serving.
Add sliced carrots or mushrooms before cooking for a built-in side dish.
Stir in cooked rice noodles just before serving for a full meal.

What to Serve With Instant Pot Korean Beef

? How to Store and Reheat

Refrigerator: Let the short ribs cool completely, then transfer them to an airtight container along with some of the sauce. Store in the refrigerator for up to 4 days.

Freezer: Pack the cooled short ribs and sauce into a freezer-safe container or resealable freezer bag. Label with the name and date and freeze for up to 3 months.

Reheat: Reheat the ribs in the microwave or on the stovetop over low heat until warmed through. Add a splash of water or broth to loosen the sauce if needed. For best results, reheat in a covered skillet on the stove, stirring occasionally.