cookware
1 | Kick off the quinoa. We usually cook quinoa in our rice cooker. |
2 | Prepare the sauce base by processing the pear, kiwi, onion, and garlic in a magic bullet or equivalent. |
3 | Mix in the soy sauce, sesame oil, and mirin. Reserve the sauce. |
4 | 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. |
5 | In the meantime, finish processing the rest of the veggies. |
6 | 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. |
7 | Cover, then bring the pressure up to high. Reduce the heat to low and cook for about 45 minutes. |
8 | Release the pressure, serve over a bed of cooked quinoa, and sprinkle with pine nuts. |