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Instant Pot

Korean Braised Short Ribs

6 Servings

FAST: 2 hours 10 minutes
Slow: 7-8 hours 45 minutes active

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Salty, sweet and nutty with toasted sesame, these braised short ribs are a simplified version the Korean classic known as galbi jjim. Traditional versions often are sweetened with Asian pear, but we found any firm, ripe pear works perfectly well. Soaking the ribs in cold water helps remove impurities so the braising liquid becomes shiny and glossy; use this time to prepare the other ingredients. Serve with steamed rice and, if you like, toasted sesame oil for drizzling. Spicy, tangy kimchi is a great accompaniment, too.




Don't use raw sesame seeds. Toasted seeds have a rich nuttiness that adds complexity to the dish. Already toasted (or roasted) sesame seeds are sold in large plastic shaker bottles, usually in the Asian aisle of supermarkets. Or, to toast your own, stir them on Normal/Medium Sauté in the Instant Pot until lightly golden and fragrant, about 5 minutes.

FAST: 2 hours 10 minutes
Slow: 7-8 hours

45 minutes active


  • 2½-3

    pounds bone-in beef short ribs

  • ½


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Margaret T.

I only have a traditional slow cooker and your instruction for Slow boggle my mind. Should I cook the Korean rib recipe on low for 7-8 hours using a traditional slow cooker?

Janelle C.

Hi Margaret,

This recipe was formulated for an Instant Pot, which is why you may find the instructions confusing. As for a method using a traditional slow cooker feel free to visit our Q&A forum. We're sure others would love to hear the answer to this one.

The Milk Street Team

Chris W.

MilkStreet, it would be helpful if you add if find any taste or texture difference between the fast & slow versions, or not. Otherwise I'll have to do fast as you have to start after breakfast if you want slow version...

Michelle S.

My family really enjoyed this! I also forgot to add the dried mushrooms and still came out great.

Kathleen D.

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Sonali B.

Great recipe. My husband loved it. In theme of making it spicy Korean I added guajilio chilis soaked in water to the paste and replaced light brown sugar with pure maple sugar which added the depth. Overall the color and taste of the recipe without the pear turned out great in Instapot, almost gave a spicy Korean sauce with complex flavors.

Clifford V.

How about adding a "NORMAL" recipe- I am not getting a stupid insta-pot!!!!

Brisja R.

We made it tonight and loved it. Rich, flavorful and very satisfying. Served it over brown rice.

We did make one change, using fresh mushroom instead of dried. We added them with the carrot and daikon step and it turned out excellent.

Kimberly H.

I was very stubborn about buying an Instantpot, so much so that I actually got mine Facebook Marketplace for 20 bucks. It’s really quite incredible, especially since I’m starting to crave Fall foods, but there’s no way I can turn on my oven, even in September in So Cal. This recipe was amazing. I was so impressed how the sauce turned out. Felt very fancy in a short time. Thank you!

Sandra C.

I would love to make this recipe but I don’t have an Insta Pot. Any ideas on how to adapt the recipe using a Dutch oven? Thank you Sandra

Lynn C.

Hi Sandra -

Unfortunately, since we developed this recipe for our Fast & Slow Instant Pot cookbook, we haven't tested this recipe on the stovetop/in the oven. To adapt it yourself, we would recommend looking for another braised short rib recipe and adapting this one to follow those instructions as a starting point.

The Milk Street Team