Ingredients
Instructions
- Instant Pot Short Ribs: Pat short ribs dry with paper towel. Cut into 2-inch chunks and season with salt and pepper. Set Instant Pot on Sauté function to medium-high heat. Heat canola oil. In batches, cook short ribs for 3 to 5 minutes per side or until browned.
- Whisk together broth, 1/2 cup water, soy sauce, rice wine vinegar, sugar, gochujang, sesame oil, ginger and garlic; pour over short ribs. Turn off Sauté function.
- Close lid and lock to seal. Set Pressure Cook function to High setting for about 25 minutes or until short ribs are tender. Carefully release the pressure manually according to manufacturer’s instructions before removing lid. Transfer short ribs to plate.
- Whisk together 1 tsp water and cornstarch. Set Instant Pot on Sauté function to high heat. Bring sauce to boil; stir in cornstarch mixture. Cook, stirring often, for 8 to 10 minutes or until thickened. Return short ribs to Instant Pot; set to Warm function until ready to serve.
- Rice Bowls: Meanwhile, toss together radishes, carrot, red onion, vinegar, salt and sugar. Let stand for 20 minutes.
- Prepare rice according to package directions. Divide rice among 4 bowls. Top with short ribs, pickled vegetables and cilantro.
What is Gochujang Sauce?
Gochujang is made with Korean red chili peppers that have been ripened on the plant until glossy and cardinal red. The peppers are sun-dried, crushed, and fermented with sugar, salt, soybeans, and glutinous rice (a sticky sweet rice).
Traditionally, gochujang ferments in earthenware called jangdok, large black-brown clay pots that are stored outdoors. It can take up to six months to properly ferment and it can be stored in the jangdok continuously, scooping out what you need for the week into a smaller container for the fridge.
Buying and Storing Gochujang
In any supermarket chain that specializes in Asian food you should be able to find this amazing sauce. You can also find it online. You can store it in a glass jar, or the plastic tub that it comes in. Once it has been opened you should store it in the fridge. It can last for up to a year.
Gochujang Sauce Taste
Gochujang is a hot chili paste that is distinctively Korean, robust, and pungent tasting. Gochujang is a fermented chili paste that is used to flavor marinades, sauces, dips, and stews with strong fiery, salty, and sweet flavors.
Use the sauce sparingly. There is nothing subtle about its spiciness and the flavor can be overwhelming if you do not take care. Keep the sauce handy for this Korean Beef Rice Bowls Recipe or this Instant Pot Braised Short Rib Recipe.
The Best Way to Chop Cilantro
Fresh cilantro is often very sandy, so it's best to clean it as soon as you get home from the grocery store. Change the water once or twice and wash again, until no more grit remains.As soon as the cilantro is washed clean, spin in a salad spinner. Alternatively, drain it in a large sieve and shake off the excess water. Now, on to the fun part! If you're wondering how you cut cilantro or how to cut up cilantro, read through the steps below.
1. Place the cilantro bunch on the cutting board. Wash the cilantro and grab a handful. Pinch the stems together like you would a bouquet of flowers. Lay it on a cutting board.
2. Slice off the long stems. Right where the leaves start to grow, cut off the woody stems, and discard.
3. Chop the cilantro. Cutting from one end of the bunch to the other while using a rocking motion with the knife.
4. Stop when you have reached desired consistency. When it is chopped to your liking (either roughly or finely chopped) it is all ready to go!
Other Meal Inspiration
If you are struggling for meal inspiration, check out a couscous rice recipe.
Looking for a new dinner idea? Try our: recipe for shrimp salad.
