Cooked slow and low on the stovetop as a sunday meal as I don't have an Instant Pot.
Made the following additions:
-upped the beef stock to 5 cups
-upped gochugang to 1/4 cup
-added 1 teaspoon gochugaru (we like spicy)
-added two green cardamom and 1 star anise to spice bag while braising
-deglazed pan after searing off short ribs with ~1/2 sweet white wine
-added a handful 3-5 dried porcinis with the stock
Second time I made it with boiling beef shank Left it bone in but trimmed the fat, and cooked it for 30 minutes in the pressure cooker.
