recipe for boneless kalbi in pressure cooker

ingredients
all
1 half pear
can replace with 1 tablespoon brown sugar
1 half kiwi
peeled, can replace with 1 tablespoon brown sugar
1 half onion
roughly chopped
3 cloves garlic
roughly chopped
2/3 cup soy sauce
preferably usukuchi
1 tbsp sesame oil
2 tbsp mirin
3 lbs short ribs
1 cup water
1 lb daikon radish
chopped into 1.5" pieces
1 lb carrot
about 3 carrots, chopped into 1.5" pieces
1 tbsp ginger
minced
1/4 lb shiitake mushrooms
washed with stems removed, sliced into 1/2" pieces
cooked quinoa
or rice if you prefer
pine nuts
toasted
Our Costco carries boneless short ribs, and when the marbling on them looks gorgeous, we always buy them. We often make braised short ribs in red wine sauce, but started to fear that we were going to tire of it, so we figured out a Korean way to prepare the boneless short ribs. We basically took the seasoning from one of our kalbi jjim recipes and combined it with the technique from the recipe for braised short ribs in red wine sauce. We're a fan of this technique because you simply brown the meat, then throw everything in the pot and set it and forget it. This recipe is delicious the day of, but always better the next day.
1
Kick off the quinoa. We usually cook quinoa in our rice cooker.
2
Prepare the sauce base by processing the pear, kiwi, onion, and garlic in a magic bullet or equivalent.
3
Mix in the soy sauce, sesame oil, and mirin. Reserve the sauce.
4
In the pressure cooker, brown the short ribs in a single layer over medium heat for about 20 minutes. Cover partially and turn occasionally until all sides are browned. If needed, brown the meat in batches.
5
In the meantime, finish processing the rest of the veggies.
6
Pour in the sauce and water, then add the dailkon, carrot, ginger, and shiitake mushrooms to the pressure cooker. Give everything a stir, and bump up the heat until the mixture comes to a boil.
7
Cover, then bring the pressure up to high. Reduce the heat to low and cook for about 45 minutes.
8
Release the pressure, serve over a bed of cooked quinoa, and sprinkle with pine nuts.