Here’s the recipe below :) and if you end up actually using it and cooking, would love to see your finished product! If you post please tag me and or send me photos/videos. I’d love to see you and your little ones enjoying🤍

Ingredients:
2 lb of beef short rib
1 large potato
2 large carrots
4 green onions
1/2 a large onion

Sauce Ingredients:
1/2 cup of water
1/3 cup of soy sauce
1/4 cup of mirin
2 tbsp of brown sugar
2 tbsp of sesame oil
1 tbsp of garlic
1 tbsp of ginger
1 tbsp of honey
1 tsp of black pepper
6 garlic cloves
1/4 of a Korean pear
(If you don’t want to have to use a blender then you can omit the Korean pear and use minced garlic)

Feel free to taste the sauce and any of the above to your liking.

Directions:
1. Rinse and soak in water for 30 minutes to soak out the blood
2. Cut your vegetables into big chunks (bigger the better so that they don’t get as soggy) and cut and peel your Korean pear into small chunks
3. Mix all of the sauce ingredients
4. Blend in your blender (if you want to skip this step then you can omit the Korean pear and use minced garlic instead of a garlic clove)
5. Rinse the meat thoroughly in cold water and trim off fat
6. If using an instant pot***, add your meat, vegetables*** and pour all of the sauce on top
7. Cook on high pressure for 35 minutes
8. Once that’s done, you can collect some of the excess oil on top and throw it out
9. Saute for 10-15 minutes
***If using a regular pot follow steps 1-4 and then put your sauce and meat into a large pot. Close the lid and cook on low heat for about 1.5 hours and then add the vegetables and cook for another 30-45 minutes until the vegetables are soft to your liking.

***I put all the vegetables straight into the instant pot to make things faster for me but if you have the extra time you can boil your vegetables separately in water and add it at the end when your galbi jjim is done. This will result in an even more perfect non soggy vegetables