Instant Pot Sourdough Korean Galbi Jjim Braised Beef with Bread Bowls

Name: Instant Pot Sourdough Korean Galbi Jjim Braised Beef with Bread Bowls
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3½ lb (1600 g) beef short ribs, bone-in, cut 2 inches (5 cm) thick, patted dry with paper towels; 2 tbsp (30 ml) neutral oil (vegetable or canola); 8 cloves (40 g) garlic cloves, smashed, smashed and minced; 3 tbsp (30 g) fresh ginger, peeled, minced; ½ cup (120 ml) soy sauce (low-sodium preferred); ¼ cup (60 ml) active sourdough starter, room temperature and bubbly; ½ medium pear (150 g) Asian pear, peeled and cored, thinly sliced; 2 tbsp (30 ml) rice vinegar; 2 tbsp (25 g) brown sugar, packed; 1 cup (240 ml) water; 1 tbsp (15 ml) toasted sesame oil; 4 stalks (40 g) scallions (green onions), sliced diagonally, whites and greens separated; 1 tbsp (10 g) toasted sesame seeds (optional); 4 rolls, 3 oz each (340 g) day-old sourdough bread rounds (or 4 dinner rolls), at room temperature; 1½ tbsp (22 g) unsalted butter, melted; ¼ tsp (1½ g) fleur de sel or kosher salt

From the MyKitchenBank Kitchen

Korean-inspired braised beef short ribs enriched with sourdough starter for depth and served in crispy-edged sourdough bread bowls. The Instant Pot method delivers tender, fall-apart ribs in under an hour, while the bread bowls toast to golden brown and soak up the savory, slightly sweet braising liquid. A showstopping one-pot dinner that combines Korean tradition with artisan bread.

Prep: 25 min
Cook: 1 hr 5 min
Wait: 15 min
Total: 1 hr 45 min
Makes: 4 servings with 4 bread bowls

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Ingredients

4 servings

For the braised beef
3½ lb (1600 g) beef short ribs, bone-in, cut 2 inches (5 cm) thick, patted dry with paper towels
2 tbsp (30 ml) neutral oil (vegetable or canola)
8 cloves (40 g) garlic cloves, smashed, smashed and minced
3 tbsp (30 g) fresh ginger, peeled, minced
½ cup (120 ml) soy sauce (low-sodium preferred)
¼ cup (60 ml) active sourdough starter, room temperature and bubbly
½ medium pear (150 g) Asian pear, peeled and cored, thinly sliced
2 tbsp (30 ml) rice vinegar
2 tbsp (25 g) brown sugar, packed
1 cup (240 ml) water
1 tbsp (15 ml) toasted sesame oil
4 stalks (40 g) scallions (green onions), sliced diagonally, whites and greens separated
1 tbsp (10 g) toasted sesame seeds (optional)
For the bread bowls
4 rolls, 3 oz each (340 g) day-old sourdough bread rounds (or 4 dinner rolls), at room temperature
1½ tbsp (22 g) unsalted butter, melted
¼ tsp (1.5 g) fleur de sel or kosher salt

Equipment (6)

Instant Pot (6-quart or larger)
9-inch (23 cm) round Dutch oven or oven-safe bowl
9×13-inch (23×33 cm) baking sheet
Tongs
Instant-read thermometer
Shallow serving bowls (4, approximately 5-inch / 13 cm diameter)

Steps

Before you start

Have sourdough starter at room temperature and active (bubbly) for at least 4 hours before cooking
Pat beef short ribs completely dry with paper towels so they brown properly
Peel and slice pear thinly to prevent oxidation; add to braising liquid immediately
Preheat oven to 400°F (200°C) for bread bowls while Instant Pot pressurizes

1
Brown the beef short ribs
- Set Instant Pot to SAUTÉ (high heat).
- Once hot, add 2 tbsp (30 ml) neutral oil.
- Working in two batches to avoid overcrowding, place beef short ribs bone-side down first.
- Sear for 3–4 minutes until deeply browned, then flip and sear 2 more minutes on the meat side.
- Transfer seared ribs to a plate.
- Total active time for this step is about 10 minutes.
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Ready when: Ribs are deep brown on both sides with a flavorful crust
Tip: Do not skip the searing step—browning develops the savory, caramelized flavor that makes this dish rich. Pat ribs very dry beforehand so they brown rather than steam.
2
Build the braising base
- Keep Instant Pot on SAUTÉ.
- Add minced garlic (8 cloves, about 40 g) and ginger (3 tbsp, 30 g).
- Stir constantly for 1–2 minutes until fragrant, being careful not to burn.
- Pour in soy sauce (0.5 cup / 120 ml), rice vinegar (2 tbsp / 30 ml), and water (1 cup / 240 ml).
- Scrape the bottom of the pot to dissolve any browned bits.
- Stir in brown sugar (2 tbsp / 25 g) and sourdough starter (0.25 cup / 60 ml)—the starter adds depth and complexity to the braising liquid.
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Ready when: Liquid is fragrant and warm, sugar is dissolved, no white bits of starter visible
Tip: Stir the sourdough starter in gently—it breaks down quickly and thickens the braising liquid slightly, creating a silky sauce. Use active starter that is bubbly and at room temperature.
3
Return beef and add pear
- Place the trivet in the Instant Pot.
- Arrange seared beef short ribs on the trivet, bone-side down, nestling them into the liquid.
- Gently layer the thinly sliced Asian pear (about 150 g) over the top of the ribs.
- The pear will soften during cooking and add subtle sweetness and body to the sauce.
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Ready when: All ribs are submerged or mostly covered with pear slices
Tip: Slice the pear thinly and add it just before pressure cooking so it stays fresh and doesn't over-soften. The pear is authentic in Korean galbi jjim and adds natural sweetness without harshness.
4
Pressure cook the beef
- Cancel SAUTÉ mode.
- Close the lid and set to HIGH PRESSURE for 30 minutes.
- The Instant Pot will take 8–10 minutes to reach pressure.
- Do not use the quick-release method when done—instead, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- This gentle cool-down keeps the meat tender and prevents spattering.
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Ready when: Pin on lid drops, pressure is fully released, ribs are fall-apart tender when pierced with a fork
Tip: Natural pressure release is essential—it allows carryover cooking and prevents the ribs from shredding apart. Do not force-release pressure as the liquid will splatter.
5
Toast the bread bowlsOven 400°F / 205°C
- While the beef is pressure-cooking (around minute 20 of cooking), preheat a regular oven to 400°F (200°C / gas mark 6).
- On a 9×13-inch baking sheet, brush each sourdough roll lightly with melted butter (1.5 tbsp / 22 g total).
- Sprinkle the tops with fleur de sel (0.25 tsp / 1.5 g).
- Toast the rolls for 12–14 minutes until golden brown and slightly crispy on the outside but still soft inside.
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Ready when: Rolls are golden brown on top and edges are slightly darker and crispy; they sound hollow when tapped
Tip: Use day-old sourdough so the crumb is sturdy enough to hold the braising liquid without falling apart. If using fresh rolls, reduce toasting time to 10–12 minutes.
6
Finish the sauce
- Once pressure is fully released, carefully open the Instant Pot lid (tilt away from your face to avoid steam).
- Switch to SAUTÉ mode.
- The pear slices will have softened and integrated into the sauce.
- Stir in toasted sesame oil (1 tbsp / 15 ml).
- Simmer, uncovered, for 2–3 minutes to let the sauce reduce slightly and become glossy.
- The liquid should coat a spoon lightly.
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Ready when: Sauce is glossy, reduces slightly when you tip the pot, and coats the back of a spoon
Tip: Sesame oil is added at the end so its aromatic flavor doesn't cook off. The final simmer concentrates flavors and creates a silky sauce without thickening agents.
7
Assemble and serve
- Using tongs, carefully transfer each toasted sourdough roll to a shallow serving bowl.
- Nestle 2–3 beef short ribs in and alongside each roll, then spoon the braising liquid and any softened pear pieces generously over the top.
- Drizzle with a few more drops of sesame oil if desired.
- Garnish with sliced scallion whites and greens (4 stalks total, about 40 g) and toasted sesame seeds (1 tbsp / 10 g, if using).
- Serve immediately while the ribs are hot and the bread is still warm and slightly crispy.
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Ready when: Ribs are plated, sauce is pooled in bowls, garnish is visible
Tip: Serve immediately after assembly so the bread stays crispy and warm. The bread bowl soaks up the braising liquid as you eat—that's the point. Guests can break the bread into the sauce or eat it as a side, depending on preference.

Good to know

Tips

Sourdough starter adds a subtle tang and umami depth to the braising liquid, elevating the sauce without a sour flavor—use active, bubbly starter at room temperature. If your starter smells fruity and has risen visibly, it's ready.
Sear the beef thoroughly before pressure cooking; the browned crust builds flavor. Don't rush this step or skip it entirely, even in the Instant Pot.
The pear is traditional in Korean galbi jjim (braised short ribs). Slice it thinly and add just before pressure cooking so it softens but retains structure, adding body and subtle sweetness to the sauce.
Bread bowls should be day-old or sturdy so they absorb the braising liquid without falling apart. Fresh, very soft bread will disintegrate. If using fresh rolls, reduce toasting time slightly and serve immediately.
Natural pressure release is key—it stops carryover cooking and prevents the tender meat from overcooking. Force-releasing will cause the pot to splatter and may toughen the meat.

Make ahead

Prepare the braising liquid (garlic, ginger, soy sauce, sourdough starter, vinegar, sugar, water) up to 1 day ahead and store in an airtight container in the refrigerator. Sear and brown the beef short ribs up to 4 hours ahead; store them covered in the fridge. Combine seared ribs and cold braising liquid just before pressure cooking. Toasted bread bowls are best eaten fresh but can be reheated in a 300°F (150°C) oven for 5 minutes if prepared a few hours ahead.

Storage & reheating

Braised beef and sauce: Refrigerate in an airtight container for up to 3 days. Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until warmed through (about 8 minutes). Do not microwave, as heat can toughen the meat. Freeze braised beef and sauce together in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Bread bowls: Store in an airtight container at room temperature for up to 1 day, or freeze in a freezer-safe bag for up to 2 weeks. Reheat frozen bread at 300°F (150°C) for 8–10 minutes before serving.

Substitutions

Asian pear, peeled and cored → ½ medium Bosc or Bartlett pear, or 2 tbsp (30 g) grated apple. Any sweet, tender pear works; avoid very firm pears. Apple adds tartness but less body; use about 2 tbsp grated to prevent excessive liquid. Add just before pressure cooking.
active sourdough starter → 1 tbsp (15 ml) miso paste (white or chickpea miso) whisked into the liquid, or omit entirely. Miso adds umami depth similar to sourdough; whisk it in during the braising-base step. Omitting starter is fine—the sauce will be cleaner and slightly less complex, but still delicious. Use about 1 tbsp (15 g) miso per 1 cup liquid.
day-old sourdough bread rounds (or 4 dinner rolls) → 4 crusty dinner rolls, pretzel rolls, or even brioche rolls. Any sturdy bread works; avoid very soft sandwich bread. Pretzel rolls add salt and crunch; brioche is sweeter. Brush and toast the same way. Avoid overly fragile bread that will disintegrate in the sauce.
beef short ribs, bone-in, cut 2 inches (5 cm) thick → 3.5 lb (1600 g) beef chuck roast, cut into 2-inch (5 cm) chunks, or 3 lb (1350 g) bone-in beef short ribs from the chuck. Chuck roast yields more tender pieces if you prefer boneless; reduce pressure-cooking time by 5 minutes. Short ribs from the plate or chuck are thinner and cook faster—reduce time to 25 minutes.