Pressure Cooker Kalbi Jjim

Josh needs to calm down. No where did Kay say this was a traditional recipe. It’s based on a traditional recipe. I’m korean and I have love for all versions. Maybe try the recipe and report back?

This isn’t the traditional way to make kalbi jjim. :-( This reminds of Uncle Roger and the fried rice videos. We first soak the meat in water for about 3 hours to drain the blood. We then boil the meat in water for 15-20 minutes to boil out the impurities then rinse. Other recipes may do this differently, but it is a variation of this. This is a must. Koreans don’t use daikon, that’s a Japanese root vegetable. We have our own radish called moo that has a smoother flavor and gives a richer broth.

Yeah but if you buy meat from the average US supermarket, meat doesn’t need to be soaked for hours to drain blood. Also, unless shopping in a specialty market, we wouldn’t be able to get moo, so the recipe improvises to still make a good dish that may not be 100% traditional.

Could you provide alternate directions for those of us without a pressure cooker?

30 minutes in a pressure cooker with only 3/4 cup of soy sauce? Is there an ingredient missing for the braising liquid, such as rice wine or water?

Browning meat first for flavor seems to be a “western” thing. The ingredients in Asian sauces such as the one in this dish are so flavorful that browning is not necessary. I don’t ever recall my mom browning meat when cooking our Korean meals.

For a slow-cooker, I'd suggest checking some slow-cooker short ribs recipes to see how long they say short ribs generally take. Then you can adapt this recipe accordingly.

I completely agree with Josh Kim. This is not the traditional way to make Kalbi jjim. Korean cuisine is becoming popular around the world but I've noticed many people are still confused about whether it's Japanese or Korean food. Therefore I wished Kay Chun mentioned/explained a little more of background that this is not the traditional way and using of Daikon instead of White Radish (Joseonmu), and also Kay completely forgot to mentioned about the one of key ingredients of peeled chestnuts.

Josh Soaking meat in water does not "drain blood" because modern retail meats have already been drained of blood. The red stuff is myoglobin, a protein. Also the "impurities" that you're "boiling out" would make a nice stock. Many traditional methods and practices were developed to deal with conditions that simply no longer exist, and on the other hand may do little to guard against contemporary risks and problems.

Followed the recipe exactly, except cut the amount of meat and vegetables in half as I'm cooking for two. Served over rice with a sprinkle of gochugaru flakes. It was good as is! However: Next time will cook under pressure in my IP for 40-45 minutes so the meat is more tender; and at step 3 will add more soy sauce, some broth, more freshly chopped garlic/ginger, and perhaps tomato paste or fish sauce (sorry, not traditional) to add a bit more depth of flavor and create more sauce for serving.

I'm a bit confused... Only 3/4 cup of soy for a pressure cooker? Aren't we missing liquid?

This recipe looks delicious! If I have a crockpot, do you know how long it would take to cook the meal?

I'd use parsnip. Both go well with carrots in braised dishes.

That doesn't seem like enough liquid for the pressure cooker. It usually requires at least a cup of liquid for a meat recipe. Has anyone tried it?

John R - re your comment that it seems odd not to brown the ribs first for the flavor produced by browned meat, I say 'ditto' to Regina's comment that it seems more a Western thing to do to brown meat for the Maillard reaction that adds to flavor. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction I have even read recipes by Korean cooks for short ribs that blanch the ribs first. That said, most preparations I prefer do brown as the first step.