cookware
1 | The night before, soak the short ribs in water. Cover and store the meat in the fridge overnight. This technique is typically done to draw blood out from the meat to make the stew clean. |
2 | For the sauce, puree the scallions, ginger, onion, garlic with the sugar, soy sauce, mirin, orange juice, and apple juice in a blender. |
3 | Transfer the puree into the pot of the pressure cooker. Measure out 3 cups of water in the blender and pour that in as well. Bring the sauce to a boil. |
4 | Drain the short ribs, rinse, then drain again. Score the meat with diagonal slices. Once the sauce begins to boil, add the ribs to the pot. |
5 | Cover and bring the pressure cooker up to high pressure. Lower the heat to as low as possible while still maintaining pressure. Cook for 45 minutes. Process the veggies at this time. |
6 | After releasing the pressure naturally, open the lid and add the vegetables. Stir and bring to a boil, then simmer covered for about 30 minutes or until the veggies are tender. |
7 | Serve with quinoa. |
source: Roy Choi's L.A. Son: My Life, My City, My Food
notes
Stews like this almost always taste better the next day, so we typically transfer the kalbi jjim into quart size containers, let it cool somewhat, then we store it in the fridge. This also allows us to easily de-fat the stew. The fat rises to the top and creates a firm waxy cap that is easy (and fun) to remove. We then warm up what we're going to eat in a pot. We freeze the rest.
