Ingredients 

• 4 lbs beef short ribs

• 650ml of water

• 1-2 tbsp cooking oil 

• Sea salt & pepper

Marinade

• 1  Korean pear or apple (roughly chopped)

• 1  onion (roughly chopped)

• 6-10 cloves of garlic

• 1 tsp of chopped ginger

• 1/2 tsp ground black pepper

• 1/4 cup sugar

• 3 tbsp gochugaru Korean red pepper flakes 

• 1/2 cup soy sauce 

• 2/3 cup mirin

• 1.5 tbsp maesilaek, Korean plum extract 

Garnish: Parsley

Direction:

• Wash and soak the short ribs between 2 hours to over night inside fridge. 

• Meanwhile, prepare and roughly chop all ingredients needed for the marinade. Once everything is ready, combine all ingredients for the marinade (see above) in a blender. Blend for about 30 seconds until smooth. Rinse the ribs with clean water then pat dry with paper towel. Lightly season with sea salt and pepper. Add oil to a heated pan and quickly sear all sides of the ribs until browned. 

• Place all the ribs with previously prepared marinade and water into an instant pot. Let it cook at high pressure for 50 minutes. Once time is up, let the air vent naturally for 10-20 mins. After that you can continue to simmer for another 15-20 minutes inside the instant pot without the lid to reduce the sauce. Another option is to transfer to a pan with wider surface area for a faster reduction. It’s ready once the sauce is reduced and slightly thickened. Make sure not to over reduce the sauce making it too salty. Skim extra fat or adjust the seasoning according to your taste, if needed. 

• Serve with mashed potatoes and garnish with parsley on top.

*** 3 tbsp of red pepper flakes is mild in terms of spicy level. Add as much as you want according to your preference.