Instant Pot Korean Style Short Ribs

No need to fire up the grill for this sticky, meaty dish. With the Instant Pot, finger-licking short ribs are ready in no time. If you miss that charred flavor, a quick trip under the broiler will satisfy.
Directions for: Instant Pot Korean Style Short Ribs

Ingredients

cup soy sauce

3 Tbsp gochujang

2 Tbsp peeled and grated ginger

2 Tbsp dark brown sugar

pear, peeled, cored and grated on the large holes of a box grater

2 cloves garlic, finely grated

3 Tbsp toasted sesame oil

2 lb(s) 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)

2 scallions, green part only, sliced thinly on the diagonal, plus additional for serving

1 hothouse cucumber, halved lengthwise and thinly sliced

2 Tbsp seasoned rice vinegar

1 - 2 tsp gochugaru (coarse Korean hot pepper flakes) or 1 tsp crushed red pepper flakes

1 tsp toasted sesame seeds, plus additional for serving

1 tsp granulated sugar

Kosher salt

Serving suggestion: Steamed rice

Directions

1. Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.

2. Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.

3. Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.

4. For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.

5. Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.