Eosinophilic Esophagitis Friendly Instant Pot Korean Short Ribs
Total time1 hr 40 min
Prep time20 min
Cook time1 hr 5 min
4.8(29)
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Learn more →Ingredients
4 servings
For the ribs
- 3 lbs bone-in beef short ribs (english cut, about 2-inch pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the sauce
- ⅓ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp gochujang (korean red pepper paste)
- 3 tbsp brown sugar, packed
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ cup low-sodium beef broth
- 1 asian pear or bosc pear, peeled and grated
For the glaze
- 2 tsp cornstarch
- 2 tsp cold water
For serving
- 2 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the short ribs dry with paper towels and season all over with the kosher salt and black pepper.
- 2
In a small bowl, whisk together the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, ginger, garlic, beef broth, and grated pear until combined. Set aside.
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