Ingredient

4 lbs 1-1.5 inch thickness single beef short ribs

3/4 cup soy sauce (1/2 cup for sauce and 1/4 cup at the end)

1/3 cup sugar

1 cup Mirin

3 tbsp gochugaru Korean red pepper flakes 

1/4 cup maesilaek, Korean plum extract 

1/2 tsp black pepper

10 cloves garlic

1 tsp chopped ginger

1 Liter of water

1 apple or Korean pear

1 carrot

1 large yellow onion

1.5 lb of tteokbokki, Korean rice cakes  

4-5 stalks of scallion

1 red chili

Direction

• In a large pot, add enough water to cover the ribs. Bring it to boil and let it cook for about 10 mins total. Drain the water and thoroughly wash the ribs one by one under cold running water. 

• Chop garlic, ginger onion and apples into small pieces. We’ll use 1/2 of onion for sauce, save the other 1/2 to add in at the end.  Transfer all the chopped vegetables into a blender. Add mirin, soy sauce (1/2 cup), Korean plum extract, sugar, red pepper flakes, and pepper. Blend to combine all ingredients until smooth.

• Place cleaned ribs into instant pot. Add all the blended sauce and water. Close the lid and pressure cook on STEW MEAT mode for 35 minutes. Before the time is up, soak the rice cakes in water for about 10 mins. 

• In the mean time, chop the remaining 1/2 of onion, carrot, potato, scallions, and red chili pepper.

• Once ready, let the air vent and switch Instant pot to SAUTE mode. Add soaked rice cakes and let it cook for about 10 mins. Then add chopped carrots, potatoes and onions and cook for another 10-15 mins. Stir occasionally. Add scallions and red chili at the end when the sauce starts to thicken and vegetables are cooked.

• Garnish with some pine nuts and/or sesame seeds. You can also top it with cheese and torch or bake in the oven until melted. Enjoy with rice and kimchi! 

*** 3 TBSP of red pepper flakes is about mild in terms of spicy level, so it’s kids friendly. Add as much as you want according to your preference. 

***I added 1/2 cup of soy sauce first then the remaining 1/3 cup later because the size of my blender. You can add the total amount of 3/4 cup of soy sauce if you have a larger size. 

*** Korean pear is preferred option but I used apple in this recipe as Korean pear is not always available. You can also substitute with 1/2 cup of apple or orange Juice.