@pov_husband: I was actually really impressed by this spread. I think the Galbi-jjim (Korean braised beef short ribs) is a great representation of Korean food at its best and a show stopper if done right. This was actually my first time making it, since my mom used to make it for me all the time. For the Galbi-jjim recipe I followed a recipe on Youtube from @Kevin but I pressure cooked it to cut the time. I think this might've been better than my mom's. ~5lb of beef short ribs Boil in water for 5 mins, discard water and wash the ribs Blend: - 1 Korean pear (without skin and seeds) - 1/2 kiwi - 1/2 onion - 10 garlic cloves - 1 cup water In a pressure cooker add the short ribs, the blend, and then add: - 1/2 cup soy sauce - 1/4 cup mirin - 1/4 cup sugar - 2 tsp sesame oil - 1 tsp black pepper Pressure cook for ~25mins. I did 35mins and it got too soft (or perfect?) but all the meat fell off the bone which is not what you want. Or alternatively simmer in a pot for 1 hour instead. Veggies: - Korean radish - Carrots - Mushrooms (I used shitake) - Large green onion - Korean chili pepper Take the meat out and set the pressure cooker on saute mode and cook the carrots, Korean radish, and large green onion for 15mins. When the radish and carrots are soft and done, add in the mushrooms and Korean chili pepper for the last 5 mins. Plate the meat together with the veggies and pour the sauce and juices over the top. Optional: Add mozzarella cheese on top and melt it with a butane torch. Personally we prefer it without the cheese but did it to make it look cool.

pov_husband

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Monday 20 April 2026 15:03:20 GMT