Korean food is super popular these days with bowls of slurpable noodles, grilled meats and various versions of kimchi. I define most Korean dishes as comfort food because the combination of ingredients, along with their unique spices hits the sweet spot inside all of us.
In Los Angeles, Korea Town or K-Town as it is most often called, has the best selection of Korean restaurants in the country. You can virtually stand on any corner off of Western Avenue and find great dining in any direction. I do suggest you try a few, if you haven’t already, and taste a bit of authentic food in this part of the city.
I think making Korean food at home is a great idea because it brings us in touch with the Korean ingredients used in many dishes. Gochujang, a Korean chili paste is amazingly spiced with the right amount of heat without blowing your head off. Some of the other ingredients are pretty typical Asian pantry items like; soy sauce, fish sauce, sesame oil, fresh ginger and of course garlic. Most everything can found in Asian markets or online.
Today, I was in the mood for Korean-Style Ribs, and I decided to use my Instant Pot for a quicker approach to slow cooking meat. To make Korean ribs – use a flanken style cut of beef ribs, which is a thinner horizontal cut of rib meat. When the beef cooks it melts under high pressure and the sauce infuses into the beef like a pungent perfume. The whole recipe is done within 30 minutes – less time than it takes to cross the 405 freeway to K-Town!
If you don’t have an Instant Pot, you can use your slow cooker. Just prepare the recipe as written and cook on low for 5-6 hours.
2 pounds flanken-cut beef ribs
2 cloves garlic
1-inch piece of fresh ginger
3 tablespoons Gochujang
1/4 cup soy sauce or coconut aminos
1 tablespoon fish sauce
2 teaspoons sesame oil
zest of 1 lime
1 cup chicken broth
2 scallions, sliced thinly
salt & pepper
brown rice, optional
1. Remove ribs from any packaging and sprinkle with salt and pepper on both sides. Set Instant Pot to Saute and add 2 teaspoons oil. After 2 minutes, add beef in batches and brown on both sides. Remove and set on a plate.
2. Mince garlic and ginger and place in a blender. Add Gochujang, soy sauce, fish sauce, sesame oil and zest of 1 lime. Pour in the chicken broth and puree until smooth, about 1 minute.
3. Pour half the sauce in the bottom of the Instant Pot. Layer the browned ribs on top and pour the remaining sauce over the ribs. Place lid on top and set to Manual for 30 minutes. Let vent for 10 minutes, when done and remove ribs. Set Instant Pot to Saute and let sauce reduce for 8 minutes, until slightly thickened. Place ribs on top of rice on plates and spoon more sauce over the top. Sprinkle with scallions and Enjoy!