Last year, my friend from grad school who is also an educator got a group of us from around the US to commit to Whole30 at the start of 2017. I had attempted it before, and it was HARD. However, I was pumped to try it again since.. crowd mentality!
I accomplished it, I got a lot of cool grocery advice, and began COOKING, and EATING 3 MEALS, and STOPPED FASTFOOD, and basically just reset myself, because let’s be reeaaaaal honest:
June-August: I’m fit, working out, sleeping well, it’s summer!
August-September: I’m struggling, but keeping up the cooking, etc.
October: I’m dead. I’m eating chips and fastfood.
November-December: Potlucks, leftovers, cookies, cake, pumpkin pie is a vegetable.
January: Trying to recover from the holidays and scrambling to get the year started at school after winter break. (Stopped cooking anything a LONG time ago).
…. and then in February.. there’s random attempts to do different things to get fit but nothing really gets done until May when school is almost over.
ANYWAY, last year was a GREAT reset. I lost THREE POUNDs. which actually is nothing, since I lose 3 pounds after I spend a good time in the loo, if you catch my drift. but what it ACTUALLY reset was increased my water intake, less carbs, paying attention to additives, and cooking a lot more.
Then, ya know.. rinse, repeat (see the June-February thing I just wrote).
So, I started Whole30 again in 2018.. and although I was reluctant to start, it was a LOT EASIER!
AND, I’m EATING 3 MEALS AGAIN (although I do eat breakfast and lunch at 12:30pm…). and I’M EATING VEGGIES AND FRUIT AGAIN!!!
And today, I did my first attempt at a Whole30 Instant Pot Galbi Jjim (Korean braised short ribs).
I am not going to go into details about Instant Pot, but.. yeah.. it sucks. I suck at it. Also, Korean food is really hard to make on whole30 since there’s no soy or sugar or rice wine allowed. Plus, I’m used to just cooking Korean food by taste and not by recipe.
Anyway so far…
Whole30 Instant Pot Korean Braised Short Ribs Recipe:
- 2 lbs of short ribs
- 1 package of chopped oyster mushrooms (you can use shiitake, which is more traditional, or whatever mushroom you have… I had the oyster mushroom on hand).
- 1 chopped onion
- 1/2 a daikon radish chopped
- 2 chopped carrots (I don’t like carrots)
- 3 chopped red potatoes
(basically, the veggies and ratios don’t matter that much — it’s just what you like)
- marinating sauce: (blend 6 cloves of garlic, 1 inch of garlic, 1 asian pear (or in my case, 1 honeycrisp apple) peeled and sliced, 1/2 C of coconut aminos, and 1/4 c of pomegranate vinegar, salt and pepper to taste).
- Soak the short ribs in cold water for 20-30 minutes to let the blood and stuff drain out.
- While that’s happening, chop up the veggies, about 1 cm thick, and similarly sized so that they cook evenly. (I always rinse my veggies in Trader Joe’s veggie wash to get rid of pesticides and wax).
- Make your marinade.
- Pour out the water and rinse the short ribs. Sprinkle in salt and pepper and mix it into the meat.
- Cut slits (not to the bone) into the side of the meat. Why? I don’t know — it just said that on all the other recipes. My mom never does this.
- Turn on the Instant Pot to “Saute”. Wait until it’s hot, and pour in 1-2 Tb of olive oil.
- Saute the short ribs (again, I don’t know why I did this – other recipes did this, because normally I parboil them for 3-5 minutes and pour out the water). I did them in groups, and then removed them.
- Added some sesame oil (1-2 Tb — I accidentally overdid it though). Sauteed the onions briefly.
- Put the short ribs on top, put the veggies on top of that.
- Added a handful of frozen chestnuts I had in my freezer.
- Poured the sauce.
- Poured 2/3 C of water in the container to get the remainder of the sauce.
- Set it to “meat/stew” for 35 minutes.
- Wait and blog.
annnnnd it turned out … that it’s really bland and watery and that SOY SAUCE MATTERS.
ALSO, I accidentally set a delayed-cooking timer instead of the timer so I had to wait an extra 35 minutes. so sad.
The daikon wasn’t bitter and the short rib was VERY tender though.
If I were to do this again, I would omit the 2/3C of water. I would put in another apple OR just use an Asian pear (sweeter), and maybe I’d put in sweet potatoes.
Or.. just wait until I’m off Whole30 and make it with soy sauce and mirin