This Instant Pot Korean Short Ribs recipe is an easy Asian-style galbi (kalbi) made with beef short ribs, soy sauce, sesame oil, garlic, and ginger. Using pressure cooking, the ribs become tender in about 30 minutes while developing a rich Korean short rib sauce.
This Korean short ribs recipe uses the Instant Pot to create fall-apart tender beef short ribs in a fraction of the time of traditional braising. Inspired by classic galbi and bulgogi flavors, this version skips added sugar and focuses on savory depth, sesame, and garlic-forward sauce.
Why You’ll Love This Recipe
- Easy Instant Pot Korean short ribs in under 1 hour
- Deep, savory Korean short rib sauce
- High-protein beef short ribs
- Traditional galbi flavor without sweetness
- Faster than oven or slow cooker Korean short ribs
- Perfect for meal prep or serving with rice
Ingredients
Method
- Whisk soy sauce, sesame oil, gochujang, garlic, ginger, vinegar, pepper, and broth.
- Add beef short ribs and toss to coat. Let sit for 15–30 minutes to absorb flavor.
- Place ribs directly into the Instant Pot. Pour sauce over the ribs.
- Seal and cook on HIGH pressure for 30 minutes.
- Allow natural release for 10 minutes before carefully venting.
- Pressure cooking is what makes these Korean short ribs tender in such a short time compared to oven or slow cooker methods.
- Remove ribs and set aside.
- Turn Instant Pot to sauté and simmer sauce 5–8 minutes until slightly thickened.
Variations & Cooking Methods
Slow Cooker Korean Short Ribs
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Korean Short Ribs in Oven
Bake covered at 325°F for 2½–3 hours until tender.
Bulgogi-Inspired Version
Slice meat off the bone after cooking and serve over rice for a bulgogi-style bowl.
Soup Variation
Shred leftover short rib and add to a light beef broth with green onions for a Korean-inspired soup.
Galbi refers to bone-in beef short ribs, while bulgogi is typically thinly sliced beef without bone.
Yes. Bone-in short ribs are traditional for Korean short ribs and add depth to the sauce.
30 minutes under high pressure plus 10 minutes natural release.
The Instant Pot produces similar tenderness in significantly less time.