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Sweet Sriracha-Glazed Acorn Squash
Korean Short Rib Bibimbap Bowls
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Flanken-style ribs are cut across the ribs into 1/2-inch-thick slices with small bones between them. Find them at the meat
counter of your grocery store or at Asian markets; do not use thick-cut meaty English-style short ribs for this recipe.
Marinate the ribs in Korean kalbi marinade (available at most grocery stores and Asian markets) for as long as you can for the best flavor.
| Prep Time | 20 minutes |
| Cook Time | 9 minutes |
| Servings |
4 servings
|
Ingredients
- 3 lbs Short Ribs flanken-style
- 1 bottle Korean kalbi marinade sauce (9- to 12-ounce) (such as CJ Korean BBQ Sauce)
- 1 1/2 cups short-grain white rice rinsed well and drained in a sieve
- 4 large eggs
- 1 cup Napa cabbage kimchi
Optional garnish
- gochujang (Korean red chile paste)
Ingredients
Optional garnish
|
Instructions
- Place the short ribs in a large nonreactive bowl or a large zip- top bag and add the marinade. Cover or seal and refrigerate for at least 1 hour and up to 24 hours.
- Place the ribs and the marinade in the Instant Pot, arranging the ribs on their edges and curving them into the pot so they all fit. Place a tall trivet over the ribs. In a
7-inch round metal baking pan, combine the rice with1 1/2 cups cold water. Cover the pan tightly with foil. Place the baking pan on the tall trivet above the ribs. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position. (Or you can SLOW COOK it—see below.) - When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
- Lift the rice in the baking pan out of the pot, fluff with a fork, and set aside. Transfer the ribs to a large plate or cutting board, cut into manageable pieces with clean kitchen scissors, and spoon a few tablespoons of the cooking liquid over them. Cover with foil
- Spray a large, nonstick frying pan with cooking spray and place over medium-high heat on the stove. Break the eggs into the frying pan and cook until the whites are set, about 3 minutes.
- Divide the rice among four bowls. Top the rice with the ribs, eggs, and kimchi. Serve with gochujang, if desired.
Recipe Notes
Slow Cook It: Skip the marinating time in Step 1. In Step 2, cook the rice separately. For
the ribs, select SLOW COOK, adjust to NORMAL/MEDIUM heat, and set for 8 to 9 hours. Place the lid set to “Venting” or use a pan lid that fits snugly on the pot. Proceed with the recipe as
directed.
100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!)
What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. Forget about loading up the cart with a long list of special ingredients, time-consuming advance prep, and endless chopping and dicing. This book offers no-fuss recipes that complement the Instant Pot’s many settings, for simple, satisfying meals ready when you want them. Recipes include meaty braises, soups and stews, healthy breakfasts (for anytime of day!), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot’s pressure-cook or slow-cook function, so you can cook according to your schedule. “Tasty tips” and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. Whether you’re just getting to know your Instant Pot or you’re a long-time fan, this book makes cooking delicious, wholesome meals easier than ever.
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I followed this recipe and my ribs were cooked perfectly and the rice too even though i fotgot to tightly cover the pan with foil. Im not sure ill enjoy short ribs any other way now, they were so tender and fall of the bone.