I last made pork barrel galbi jjim ! I am blushing to say this though. It tasted lip-smackingly delicious ! It was dulcet but not excessively odoriferous, tender, fat, and aromatic. ???? I am surely you will love this recipe arsenic much as I am .
Galbi jjim ( 갈비찜 ) is one of the most celebrated korean dishes and it is besides normally served during gay season ( e.g. New Year ’ s Day ).
And, I used my cherished blackmail rice cooker to make this, so it very made the fudge easy. If you have other types of pressure cooker, you can use those rather .
anyhow, 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 big stadium or large container. Combine the marinade ingredients in a seperate bowl and pour it over the pork rib. Marinate it for at least 4 hours. ( overnight marinade guarantees the best taste. The picture under is 24 hours marinated pork barrel. )
2. Place the kernel and vegetables into the pressure cooker. Set the time for 35 minutes. Wait until all is cooked and pressure is released .
3. Serve with cook rice .
Pressure Cooker Pork Ribs (Dwaeji Galbi Jjim)
How to make Korean pork galbi jjim in a pressure cooker
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Prep Time:
5
minutes
Cook Time:
35
minutes
Marinate:
4
hours
Total Time:
4
hours
40
minutes
Servings:
4
Calories:
677
kcal
Ingredients
MAIN
-
▢
1 kilogram pork spare rib ( 2.2 pounds ), membrane removed, cut into smaller riblets
-
▢
1 small carrot , cut into large chunks
-
▢
1 humble onion , cut into big chunks
-
▢
3 little potatoes , cut into large chunks
-
▢
150 deoxyguanosine monophosphate radish radish ( 5 ounces ), cut into large chunks
MARINADE
-
▢
1/4 cups soy sauce, regular
-
▢
1/4 cups dark embrown boodle
-
▢
2 Tbsp plumb extract you can substitute with scrape 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 Info (per serving)
Calories:
677
kcal
|
Carbohydrates:
43
g
|
Protein:
54
g
|
Fat:
29
g
|
Saturated Fat:
6
g
|
Cholesterol:
185
mg
|
Sodium:
952
mg
|
Potassium:
1689
mg
|
Fiber:
5
g
|
Sugar:
17
g
|
Vitamin A:
2570
IU
|
Vitamin C:
29.9
mg
|
Calcium:
142
mg
|
Iron:
8.2
mg
The nutriment information shown is an estimate provided by an on-line nutrition calculator. It should not be considered a ersatz for a professional dietician ’ randomness advice .
Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a gossip below and tag me on Instagram @ MyKoreanKitchen
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