Korean BBQ Short Ribs with Chopped Salad

Ronda L. Halpin

Continuing our tour of recipes inspired by Asian cuisine, we're using an Instant Pot to make ribs … and not just any ribs, the traditional sweet, salty, spicy short ribs popular in Korea. While you have your pressure cooker appliance doing the heavy lifting, transform a standard chopped salad into a perfect accompaniment to the ribs with a fiery-sweet dressing and you've got dinner made and on the table in under an hour.

Now this is a flavor packed meal and contains elements of heat, sweet, and salt in varying depths. You can tweak a lot to change the amount of each present in the sauce for the ribs and the dressing for the salad, but eliminating any one element will alter the complexity and balance of this dish. If you are reluctant to make this meal with all flavor elements present, consider a different recipe to serve as your starting point. This one wants a lot going on. If you have radishes on hand, consider adding some to your chopped salad too.

I like serving the ribs off the bone and cut into bite-sized pieces over a generous helping of steamed rice. Then nestle some of the chopped salad alongside that and enjoy. A chilled semi-sweet white wine can be a lovely way to wash it down as well. Enjoy!

Korean BBQ Short Ribs

  • 3 lbs. beef short ribs
  • 1 cup soy sauce
  • 1 cup packed brown sugar
  • 4 tablespoons sesame oil
  • 4 tablespoons rice vinegar
  • 4 tablespoons minced fresh ginger
  • 1 head of garlic, peeled and minced
  • 1 teaspoon red pepper flakes
  • Steamed brown or white rice
  • 1–2 green onions, sliced thin for garnish
  • ¼ cup chopped fresh cilantro for garnish

Add the beef ribs to the Instant Pot, ideally on a rack made for the appliance.

In a small bowl, combine the soy sauce, brown sugar, oil, vinegar, ginger, garlic, and red pepper. Pour the mixture over the ribs in the Instant Pot. Secure the lid and ensure the valve is set to SEALING.

Select MANUAL and adjust the time to 20 minutes on HIGH pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect the number of minutes you initially set and will begin to countdown to 0 minutes.

When the Instant Pot beeps after pressure cooking, allow it to naturally release pressure for 15 minutes.

When the display reflects the 15 minutes since the cooking cycle has ended, turn the setting on top of your Instant Pot to VENTING. The pin at the top of the appliance will drop when all pressure has been released. Then it’s safe to open.

Using tongs, remove the ribs and transfer them onto a broiler pan or baking sheet. Broil the ribs in the oven for a few minutes until you reached the char or color you want. Serve over rice and garnished with green onions and cilantro. Note: you can leave the ribs on the bone or remove them from the bones and chop into smaller pieces like I did if you'd like.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

Chopped Korean Salad

For the Salad:
  • 1 english cucumber, sliced lengthwise into quarters and then into thin quarter coins
  • 1 pint mixed cherry tomatoes, cubed
  • 6-8 mini sweet peppers, chopped
  • 1 bunch green onion, chopped
  • ¼ cup fresh cilantro, chopped
For the Dressing:
  • 2 tablespoons gochujang (Korean red chile paste)
  • ½ tablespoon red chile flakes
  • 1 ½ tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey or maple syrup (for vegan)
  • 3 garlic cloves, minced or crushed

Combine all of the salad ingredients in a big bowl. Add all of the dressing ingredients to a small bowl and whisk to combine thoroughly; pour the dressing over the salad and mix until combined.

  • Yields: 4 servings
  • Preparation Time: 15 minutes

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