Instant Pot Galbitang (Beef Short Rib Soup)

3 to 4 pounds short ribs
1 medium onion cut into halves
2 large scallions white parts
8 plump garlic cloves or 1 whole bulb If using bulb, cut into halves crosswise
3 thin ginger slices 1-inch rounds
2 Tablespoons soup soy sauce
salt and pepper
1 pound Korean radish cut into bite size pieces about 1.5-inch square, 1/3-inch thick
3 ounces starch noodles nangmyeon soaked in warm water for 30 minutes - optional
2 scallions finely chopped garnish

Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove impurities. Drain, and fill the pot with enough water to cover the ribs.
Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.
Pour cooking liquid through a fine strainer and reserve. Thoroughly rinse the ribs and clean the pot.
Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add reserved cooking liquid and enough water to bring it to 10 cups, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on how big the pieces of meat are. NPR 10 minutes.
Open pot and remove meat and aromatic vegetables with a strainer. Skim off the fat.
Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute-normal”, and boil until the radish turns translucent, about 10 minutes-15 minutes. Add the optional noodles a couple of minutes before turning the Instant Pot off.
Salt and pepper to taste. Remove any remaining fat by skimming surface or chill the soup and discard solidified fat and reheat gently. Garnish with chopped scallions and serve. Typical, my kids love putting their rice in the soup. Ono!

You can use chuck roast cut in chunks for 1/3-1/2 of meat but do keep at least half of the bone-in ribs in the soup.

The radish can be either scrubbed or peeled, I prefer peeled. Korean radish is delicious, sweeter, milder without that bite radishes can have.