Tender Pressure Cooker LA Galbi
Easy Homemade LA Galbi Recipe with Pressure Cooker (Includes Marinade)
Enjoy tender and flavorful LA Galbi right at home! I pre-ordered Australian LA Galbi online and kept it frozen. I transferred it from the freezer to the refrigerator the night before, and in the morning, I soaked it in cold water to remove any excess blood. While the LA Galbi was soaking, I was able to do other chores, making this LA Galbi Jjim surprisingly easy. After soaking and marinating, a quick cook in the pressure cooker, followed by a brief simmer with green onions and chili peppers, resulted in incredibly tender LA Galbi Jjim. This is a perfect alternative to grilling LA Galbi, which requires constant attention to prevent the sauce from burning. Say goodbye to hovering over the stove and hello to this melt-in-your-mouth pressure cooker delight!
Main Ingredients- 2kg LA Galbi (Short Ribs)
- 20 Tbsp Soy Sauce
- 4 Tbsp Cheongju (Rice Wine)
- 3 Tbsp Plum Extract
- 3 Tbsp Oligosaccharide
- 2 Tbsp Sugar
- 3 Tbsp Minced Garlic
- 1 tsp Black Pepper
- 2 Tbsp Sesame Oil
- 2 Green Onions
- 2 Cheongyang Peppers (Korean Hot Peppers)
- 2 Red Peppers
- 1.5 cups (300ml) Water
Cooking Instructions
Step 1
Place 2kg of LA Galbi in a bowl of cold water and soak for about 3 hours to remove excess blood. It’s beneficial to change the water several times during the soaking process for optimal results.
Step 2
After soaking, rinse the LA Galbi thoroughly under running water. Be sure to gently clean around the bones to remove any bone fragments.
Step 3
Drain the rinsed LA Galbi well using a colander. Removing as much excess water as possible will help the marinade flavors concentrate.
Step 4
Transfer the drained LA Galbi into a pressure cooker. Now, let’s prepare the marinade: combine 20 Tbsp soy sauce, 4 Tbsp Cheongju, 3 Tbsp plum extract, 3 Tbsp oligosaccharide, 2 Tbsp sugar, 3 Tbsp minced garlic, 1 tsp black pepper, and 2 Tbsp sesame oil. Finely chop the white parts of 2 green onions and add them to the marinade mixture. Pour this flavorful marinade over the LA Galbi.
Step 5
Gently mix the LA Galbi with the marinade using your hands, ensuring each piece is evenly coated. Let it marinate in the refrigerator for 40 minutes. This resting period allows the flavors to penetrate the meat beautifully.
Step 6
Pour 1.5 cups (300ml) of water into the bowl that held the marinade. Swirl the water around to rinse out any remaining marinade, and then pour this into the pressure cooker as well. This ensures you use every bit of the delicious marinade.
Step 7
Securely close the lid of the pressure cooker and place it on the stove over high heat. Once the pressure indicator starts to whistle or lift, reduce the heat to medium and cook for an additional 3-5 minutes. This ensures the galbi becomes exceptionally tender. Turn off the heat afterwards.
Step 8
Wait patiently until the pressure in the cooker has completely released and it’s safe to open the lid. Once opened, use kitchen scissors to carefully cut between the bones of the LA Galbi. This makes the ribs easier to eat.
Step 9
Now, it’s time for the final touch. Turn the heat back on to medium-high. Once the contents in the pressure cooker come to a rolling boil…
Step 10
Add the green parts of the green onions, cut into 2cm pieces. Also, add 2 red peppers and 2 Cheongyang peppers, sliced diagonally. Sprinkle a little more black pepper if desired, and simmer briefly until the vegetables are tender and the flavors meld. Your delicious LA Galbi Jjim is ready to serve!
