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Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim)

Supremely tender and delicious Korean style pressure cooker pork ribs – Dwaeji Galbi Jjim! 
 
Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim) | MyKoreanKitchen.com

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.)

24 hours marinated meat

 

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.

cooking steamed pork

3. Serve with cooked rice.

Dwaeji Galbi Jjim (Korean Braised Pork Ribs) | MyKoreanKitchen.com

Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim) | MyKoreanKitchen.com

Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim)

How to make Korean pork galbi jjim in a pressure cooker
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean
Keyword: korean pork ribs, pressure cooker pork ribs
Prep Time: 5 minutes
Cook Time: 35 minutes
Marinate: 4 hours
Total Time: 4 hours 40 minutes
Servings: 4
Calories: 677kcal
Author: Sue | My Korean Kitchen

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

MARINADE

  • 1/4 cups soy sauce , regular
  • 1/4 cups 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 ground black pepper

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

Calories: 677kcal | Carbohydrates: 43g | Protein: 54g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 952mg | Potassium: 1689mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2570IU | Vitamin C: 29.9mg | Calcium: 142mg | Iron: 8.2mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

 

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Written by: Sue

Last Updated: September 15, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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15 thoughts on “Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim)”

    • 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. 🙂

      Reply
  1. 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!

    Reply
  2. 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

    Reply
  3. 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!

    Reply
  4. 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! 🙂

    Reply
  5. 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.

    Reply
  6. 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).

    Reply
  7. 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…

    Reply
  8. 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.

    Reply

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