I finally made pork galbi jjim! I am blushing to say this though. It tasted lip-smackingly delicious! It was sweet but not too sweet, tender, juicy, and aromatic. 🙂 I am sure you will love this recipe as much as I am.
Galbi jjim (갈비찜) is one of the most famous Korean dishes and it is also commonly served during festive season (e.g. New Year’s Day).
And, I used my precious pressure rice cooker to make this, so it really made the cooking easy. If you have other types of pressure cooker, you can use those instead.
Anyway, hope you like my recipe!
Ingredients for Pressure Cooker Pork Ribs (Serves 4)
Main
- 1 kg / 2.2 pounds pork spare ribs, membrane removed, cut into smaller riblets
- 1 small carrot, cut into large chunks
- 1 small onion, cut into large chunks
- 3 small potatoes, cut into large chunks
- 150g / 5 ounces daikon radish, cut into large chunks
Marinade
- 1/4 cup soy sauce
- 1/4 cup dark brown sugar
- 2 Tbsp plum extract , you can substitute with grated asian pear or red apple
- 2 Tbsp rice wine (mirin)
- 1 Tbsp garlic powder
- 1 Tbsp ginger powder
- A few sprinkles of ground black peppers
How to Make Pressure Cooker Pork Ribs
1. Place the meat in a large bowl or large container. Combine the marinade ingredients in a seperate bowl and pour it over the pork ribs. Marinate it for at least 4 hours. (Overnight marinating guarantees the best taste. The picture below is 24 hours marinated pork.)
2. Place the meat and vegetables into the pressure cooker. Set the time for 35 minutes. Wait until all is cooked and pressure is released.
3. Serve with cooked rice.
Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim)
Ingredients
MAIN
- 1 kg pork spare ribs (2.2 pounds), membrane removed, cut into smaller riblets
- 1 small carrot , cut into large chunks
- 1 small onion , cut into large chunks
- 3 small potatoes , cut into large chunks
- 150 g daikon radish (5 ounces), cut into large chunks
Instructions
- Place the meat in a large bowl or large container. Combine the marinade ingredients in a seperate bowl and pour it over the pork ribs. Marinate it for at least 4 hours. (Overnight marinating guarantees the best taste. The picture below is 24 hours marinated pork.)
- Place the meat and vegetables into the pressure cooker. Set the time for 35 minutes. Wait until all is cooked and pressure is released.
- Serve with cooked rice.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi!
I’m wondering if there’s enough liquid. The manual for my pressure cooker says it should be at least 250 ml to generate steam. In this recipe, the only liquid is the marinade.
Hi! I was wondering if I could use this recipe with pork shoulder? Thank you!
Hi Sue,
A quick question – I’m trying out this wonderful recipe of yours, but as I don’t have a pressure cooker, I’m planning to cook it in a Dutch oven. Do you think it’s better to put it over the stove, or slow cook it in the oven? If so what temperature and how long would you recommend it should be cooked at/for? Many thanks.
Hi Ann, If you don’t have a pressure cooker, try one of these recipes instead. https://mykoreankitchen.com/galbi-jjim-korean-braised-short-ribs/ (over the stove) and https://mykoreankitchen.com/slow-cooker-short-ribs/ (slow cooker) and https://mykoreankitchen.com/oven-baked-korean-bbq-beef-ribs/ (baked in oven) They are different but taste amazing. 🙂 Enjoy!
I don’t have ginger powder, can I substitute it with grated fresh ginger? Do I use the same amount as the Powder? Thank you.
Yes, you can use fresh ginger instead. Typically, you use less amount for ginger powder than fresh ginger (e.g. 1/4 tsp ginger powder for 1 Tbsp fresh ginger). For this recipe though, you can use 1 Tbsp to 2.5 Tbsp of fresh ginger. I would opt for 1.5 Tbsp ~ 2 Tbsp if I was you. 🙂
Do you throw the sauce to take away the smell after 20 minutes or do you mix it with the marinade?
Hi Yang, You mix it with the mardinade after 20 mins. Thanks.
I’m off to the market to buy some beef ribs to make this along with a few other banchan dishes for my dad, he’s home alone 🙁 since my mom is vacationing in Korea….I’ll let y’all know how it turned out!
Hi Sue,
I have been a big fan of your website for a long time and I have used many recipes. Thanks for all your hard work and the pictures do look amazing. It really helps to have the visuals there. One thing, do you have a recipe for kimchi gigae? or soon dooboo gigae?
Thanks,
Erica
My Kimchi Jjigae recipe is here:-
https://mykoreankitchen.com/kimchi-jjigae/
Sundubu jjigae recipe is here:-
https://mykoreankitchen.com/sundubu-jjigae/
Hi, don’t know if you check these replies anymore but I’m wondering what type of pork ribs you bought and how you were able to cut through the bone in one inch pieces. I know you said to cut along the bone line but the bone ran all the way through and I couldn’t cut into smaller pieces.
thanks!
Hi baobaighost
Good to hear that you really liked it. I think the plum extract does both. It makes meat tender and also gives a good taste and smell.
Yesterday, I used minced apple for other cooking instead of using plum extract, and it worked out well too.
I think there is a big difference in steaming the meat in a pot and pressure cooker. First it is about the matter of time, as you said the pressure cooker is a lot faster (2 times faster or more), and the meat is much more tender.
I tried steaming it on the pot as well, it was OK, yet the pressure cooked meat tastes so much better in my opinion.
It really narrows down to what kind of tool is available to you. If you like it your way, go with it! 🙂
Hi,
I made this dish last night and it turned out very well. Thanks for your recipe! Actually, I didn’t use the plum extract to make the meat softer. Does plum extract really make the taste different or just only make the meat softer? I found out actually you don’t need the pressure cooker. What you have to do is steamed the pork ribs with medium heat for about 30 mins then turn off the heat. Remember don’t open the lid yet. Wait for another 30 mins before you open the lid. To me, this is the way I made the pork softer. If the meat is not ready, you can repeat it again. To me, the meat is always ready after the first time I steam the pork. I guess the pressure cooker is faster for sure.
Yes, you can substitute beef ribs instead of the pork.
It should work out the same way, but I haven’t tried it myself yet. (Beef is much more expensive than pork in Korea).
I love the pics that you made.
I don’t eat pork, can I subtitute for beef ribs?
hey…i had just recently found your blog….its interesting!!!! im a malaysian and i love korean food too…so thats why im surfing the internet to get some recipes…i started with chinese cabbage and radish kimchi……and it turn out to be quite nice….haha…anyway im looking forward to read more recipes of your blog…
I wish I had a pressure cooker to do this recipe. It sounds really good. I love your new photo logo, it is really cute!
Oh my! Your photos are absolutely fantastic. I’ve been vegetarian for a few years now but I enjoy leering at photos of Korean meat dishes, every now and then. Great website. Dok-bok-ki… Mmmmmmmm.