MAIN – ▢1.5 kg bone-in beef short ribs (3.3 pounds) – ▢250 g carrots (8.8 ounces), peeled & cut in medium size chunk – ▢200 g Korean radish (7 ounces), (or daikon radish), optional, cut in medium size chunk SAUCE – ▢1/2 cup water – ▢1 red apple (or nashi / asian pear), (170 g / 6 ounces), cored & chopped – ▢1/2 onion (60 g / 2 ounces), peeled & chopped – ▢6 Tbsp soy sauce , regular – ▢2 Tbsp brown sugar – ▢2 Tbsp honey – ▢2 Tbsp rice wine (mirin) – ▢1 Tbsp minced garlic – ▢1 tsp sesame oil – ▢5 whole black peppercorn


Boil a big saucepan with 2/3 full of water. Dip the ribs in cold water while boiling. Boil the short ribs for 6–8 minutes over medium-high heat once the water in the pot rapidly boils.   


Rinse the ribs in cool water after draining. Trim rib fat using scissors. Cook short ribs in the instant pot. Blend sauce ingredients in a mixer or food processor until smooth. 

Pour sauce on short ribs. Add the cover and seal the vent. Pressure cook on high for 35 minutes. Allow pressure to drop normally for 15 minutes after the pressure cook cycle (vent closed).   

Quick release and wait till the cycle is complete. Avoid residual steam. Take off the lid. Transfer meat to a large bowl with a slotted spoon, cover, and set aside. Stop keeping warm.   

Prepare vegetables and add to pot. Cook vegetables till tender in the pot for 20 minutes on sauté. Thick, glazy sauce will result.  

Toss the meat with the vegetables and sauce after turning off the heat. Note that you can separate the oil from the sauce using the cooking tips above. Top with toasted sesame seeds. 

Steamed rice and Korean sides go with ribs. Also good is steamed broccoli.