Our Costco carries boneless short ribs, and when the marbling on them looks gorgeous, we always buy them. We often make braised short ribs in red wine sauce, but started to fear that we were going to tire of it, so we figured out a Korean way to prepare the boneless short ribs. We basically took the seasoning from one of our kalbi jjim recipes and combined it with the technique from the recipe for braised short ribs in red wine sauce. We're a fan of this technique because you simply brown the meat, then throw everything in the pot and set it and forget it. This recipe is delicious the day of, but always better the next day.
 pear1 half
can replace with 1 tablespoon brown sugar
 kiwi1 half
peeled, can replace with 1 tablespoon brown sugar
 onion1 half
roughly chopped
 garlic3 cloves
roughly chopped
 soy sauce 2/3 cup
preferably usukuchi
 sesame oil1 tbsp
 mirin2 tbsp
 short ribs3 lbs
 water1 cup
 daikon radish1 lb
chopped into 1.5" pieces
 carrot1 lb
about 3 carrots, chopped into 1.5" pieces
 ginger1 tbsp
 shiitake mushrooms 1/4 lb
washed with stems removed, sliced into 1/2" pieces
 cooked quinoa
or rice if you prefer
 pine nuts


Kick off the quinoa. We usually cook quinoa in our rice cooker.
Prepare the sauce base by processing the pear, kiwi, onion, and garlic in a magic bullet or equivalent.
Mix in the soy sauce, sesame oil, and mirin. Reserve the sauce.
In the pressure cooker, brown the short ribs in a single layer over medium heat for about 20 minutes. Cover partially and turn occasionally until all sides are browned. If needed, brown the meat in batches.
In the meantime, finish processing the rest of the veggies.
Pour in the sauce and water, then add the dailkon, carrot, ginger, and shiitake mushrooms to the pressure cooker. Give everything a stir, and bump up the heat until the mixture comes to a boil.
Cover, then bring the pressure up to high. Reduce the heat to low and cook for about 45 minutes.
Release the pressure, serve over a bed of cooked quinoa, and sprinkle with pine nuts.