PICTURE TO COME. DAMMIT, I FORGOT TO TAKE A PICTURE.
I love my instant pot. It is groundbreaking, even more so than the microwave–because instead of reheating things, it MAKES things. I love braised meats, but don’t often make it, because WHO NEEDS TO WAIT 4 HOURS FOR FOOD? The instant pot is a game changer–braised meats are ready in about an hour. BOOM.
So with that–I’m going to share the Instant Pot version of my galbi jjim with you.
I’ve made it several times–twice with Whole30 adjustments (coconut aminos instead of soy sauce, and minced apples instead of sugar) and twice the way I always do. Both delicious. It comes out a bit soupy–but you can easily remedy that by adding corn starch or potato starch at the end, and letting it sit for awhile.
Serve over rice (of course–unless you’re WHOLE30’ing it, in which case…just eat it).
Recipes follows after the jump…