Ingredients:
3.5 lbs of beef short ribs (I got mine from Costco – without bones)
1/4 of Korean radish
3 large carrots
3-4 shiitake mushroom (optional)
1 onion
2 scallions for garnish
Sauce:
3/4 cup soy sauce
1/2 cup sugar
1 cup water
1/4 cup red wine or mirin (can skip)
2 tbsp honey
3 tbsp sesame oil
1 tsp sesame seeds
1/8 tsp black pepper
2 tbsp minced garlic
1 applesauce pouch
Directions:
1. Soak short ribs in cold water for 10 minutes to draw out any impurities.
2. Prep your vegetables by cutting the radish into 1” thick pieces in 4 and cutting the carrots and onion into big chunks.
3. Prep your sauce by mixing all the sauce ingredients.
4. Drain the water and trim off excess fat on the short ribs.
5. In an instant pot, add the short ribs, vegetables, and pour the sauce on top.
6. Close the lid and cook on high pressure for 35 minutes.
7. When done, release the steam and open. Skim off the fat / oil on top. Optional: Sauté for 5 minutes to reduce the sauce and you can add more sugar/ honey to taste.
8. Drizzle 1 tbsp of sesame oil and garnish with some green onions. Serve and enjoy!
