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

How to make Korean pork galbi jjim in a pressure cooker
Prep Time5 hrs
Cook Time35 mins
Total Time5 hrs 35 mins
Course: Main
Cuisine: Korean
Servings: 4
Calories: 677kcal
Author: Sue | My Korean Kitchen

Ingredients

MEAT AND VEGETABLES

  • 1 kg pork ribs
  • 1 small carrot
  • 1 small onion
  • 3 small potatoes
  • 150 g daikon radish

SAUCE FOR GETTING RID OF SMELL

MARINADE (MIX THESE WELL IN A BOWL)

  • 2 tsp Korean plum extract , you can substitute with asian pear or red apple
  • 5 Tbsp dark brown sugar
  • 3 Tbsp soy sauce
  • 2 tsp minced garlic
  • 1 tsp ginger powder
  • A few sprinkles ground black pepper

Instructions

Stage 1. Getting rid of blood and smell

  • Soak the meat in cold water. Change the water every so often. (Soak for about 1 hour to get rid of the blood). After 1 hour, drain the water.
  • Make deep cuts on the meat so as to absorb the seasoning better and cut them into medium pieces (follow the bone line). Then put it into a bowl.
  • Add the ‘sauce for getting rid of the smell’, mix it well, and leave it for about 20 minutes.

Stage 2. Marinating meat and cutting vegetables

  • Pour out the marinade sauce into the meat bowl. Marinate it for at least 4 hours. (Overnight marinating guarantees the best taste. The picture below is 24 hours marinated pork.)
  • Cut the vegetables into big pieces. (I cut them all into quarters.)

Stage 3. Cooking (with electric pressure cooker)

  • Put the meat and vegetables into the pressure cooker. Set the time for 35 minutes. Then wait until all is cooked.
  • Serve (with steamed 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