InstantPot Short Ribs Sinigang


1 tbsp olive oil

2 cloves garlic, finely chopped

1 medium onion, finely chopped

3 tomatoes, chopped into quarters

1 kg beef short ribs, cut into big cubes

1 pack sinigang mix

2 tbsp fish sauce

salt and pepper

1 tbsp coco sugar

1 medium radish, peeled and cut



Water spinach/ Kangkong

3 long green chilis/jalapeno


Plug Instant Pot and put it in Saute mode. Add olive oil.

Saute garlic, onion, and tomatoes until soft. About 4 minutes.

Add meat followed but water until the max line mark.

Put the lid on and make sure its steam release is sealed.

Press pressure cook and adjust time to 40 mins.

When timer is done, release pressure. But please be careful of the steam coming out. It is very hot.

Or you can just wait until the metal lock on the lid sinks in. And then, remove the lid.

Put on saute mode again. Add the radish. Cook it for about 10 mins. Season with the sinigang mix, salt and pepper, and fish sauce. Adjust the taste to your liking.

Add the rest of the vegetables. Add the coco sugar.

Adjust taste to your liking.


K- style Burrito

K- style Burrito

***Updating this recipe 4 years later.*** This is very timely because everyone is into Korean food and k-drama. I love this recipe because it is easy and delicious. The herb trio makes it refreshing and elevates the flavor . Also, good quality kimchi is a must. I really miss my friend back in St. Louis, who would give us the most delicious kimchi. I still can’t find any here in Manila that’s as good as hers, so drop a comment if you have any recommendations. Here is the recipe, hope you enjoy!

***Original Post*** I’m always looking for recipes to cook during the week or for when guests come over. While researching for recipe ideas for packed lunches for my husband and daughter, I found this interesting one. After confirming that I had all the ingredients, I decided to try it. I marinated the meat for a few hours, cooked them in the slow cooker and went back to mommy duties. How can you not love slow-cooked recipe? It was enough to make 8 burritos. My husband’s brought it to his office for lunch 3 times that week and I froze the rest. There was leftover meat, which I used to make burrito bowls without the flour tortilla. It was awesome!

Makes 8 burritos



2 lb of chuck or brisket, cut in 1 inch cubes (or pork, or chicken breast)
1/2 cup of kalbi marinade
1 tsp ginger, grated
4 cloves of garlic, grated
2 tbsp of coconut sugar
1 tbsp sesame oil

1/2 c beef broth

Herb Trio:


slow cooked meat
flour tortilla, burrito size
cooked white rice*
herb trio
spicy mayo**
kimchi, roughly chopped

Cooking Directions:

Meat: mix the first 6 ingredients in a bowl. Marinate for at least 2 hours. Place the meat and its marinade into InstantPot and add the beef broth. Set it to pressure cook for 40 mins, making sure the the vent is sealed. When the meat is tender, shred it with forks and set aside.

If you have no InstantPot, just simmer in a pot until it is tender ( ~3 hours for beef; ~1hr for chicken or pork).

Herb Trio: chop all the herbs and mix

Wrap: preheat a pan that can fit the burrito style flour
tortilla. I heat the tortilla until it softens. Lay the tortilla flat on a sheet of aluminum foil. Add the burrito ingredients: rice at
the bottom, followed by meat, kimchi and the herb trio, then drizzle with spicy mayo. Roll up the burrito and enjoy!

*you can turn white rice to kimchi rice by adding chopped kimchi and juice in it. Add a few drops of sesame oil. Mix until the rice color changed to kimchi color. But this is totally optional.

**mix 1/4 c Kewpie mayonnaise, 4 tsp Sriracha chili sauce,
1.5 tsp lemon juice, 1/2 tsp soy sauce.