Recipe Book

49
the Fast Slow Go
™
BPR680 USC B21
Gochujang Short Ribs
Prep time: 15 minutes
Pressure cook: 12.0 psi / 45 minutes* / Natural Release
Slow cook: HI 5 hours / LO 9 hours
Reduce: HI / 10 minutes
Serves: 4
Ingredients
6 cloves garlic, minced
1 tablespoon grated fresh ginger
L cup (80ml) soy sauce
½ cup (120ml) beef stock
L cup (65g) light brown sugar
1 oz (30g) gochujang (Korean fermented red chili paste)
1 tablespoon sesame oil
8 beef short ribs (about 3¾ lb/1.7kg)
1 teaspoon sesame seeds, toasted
3 green onions, diagonally sliced
Method
1. Place the garlic, ginger, soy sauce, stock, sugar,
gochujang and sesame oil in the cooking bowl and
whisk to combine. Add the beef and mix to coat.
Close and lock the lid.
2. Select MEAT to pressure cook OR select
SLOW COOK and adjust the cooking
time for HI to 5 hours or LO to 9 hours and
press START.
3. When cooking has completed, remove the ribs
from the bowl and skim the fat off the surface of
the cooking liquid.
4. Select REDUCE and press START. Cook, stirring
occasionally, until the liquid has thickened slightly.
5. Serve the ribs with rice, spoon over the
cooking liquid and sprinkle with the sesame
seeds and onions.
*Cooking time excludes the building and releasing
of pressure.