🥩 Ingredients

• 5 lbs Korean-cut beef short ribs

• 1 cup soy sauce

• 1 cup brown sugar

• 4 Tbsp rice vinegar

• 4 Tbsp sesame oil

• 4 Tbsp grated ginger

• 1 whole head garlic, minced

• 1 tsp red pepper flakes (adjust to taste)

• 1 cup of water, needed to pressure cook ( read your instant pot instructions)

• 2–3 green onions, chopped (plus extra for garnish)

The Sauce is veryyyy important!!

🍲 Instructions

1. Prepare the short ribs

Rinse the ribs under cold water to remove any bone fragments, then pat them completely dry with paper towels. This helps them brown evenly and prevents excess water from thinning your sauce.

2. Make the marinade

In a large mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
Whisk until the sugar dissolves and the mixture turns glossy and smooth.
The marinade should be fragrant and slightly thick, sweet, salty, garlicky, and a little spicy.

3. Coat the ribs

Add the short ribs to the bowl and toss them well so that every piece is coated in the marinade.
Let them sit for at least 15–30 minutes while you prepare your pressure cooker. (You can also marinate overnight in the fridge for deeper flavor.)

4. Pressure cook

Pour everything ribs and marinade into your pressure cooker. MY instant pot/ pressure cooker requires minimum 1 cup of liquid, to cook and not burn, so make sure your add your liquids. I added 1 cup of water to mine.
Make sure the ribs are spread evenly and submerged in the sauce.
Close the lid, set the valve to Sealing, and cook on High Pressure for 23 minutes.

5. Release Steam

Once the timer ends, allow the pressure to release naturally for 10 minutes, then carefully quick-release the remaining steam.
Open the lid and check — the ribs should be fork-tender and falling off the bone.

6. Thicken the sauce

Transfer the ribs to a plate and switch the cooker to Sauté mode.
Let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens into a glossy glaze.
Taste and adjust seasoning — you can add a splash of soy sauce for salt or a pinch of sugar for balance.

7. Serve

Return the ribs to the pot and coat them in the sauce, or drizzle the glaze over them before serving.
Garnish generously with chopped green onions and, if you like, toasted sesame seeds.

These taste exactly like the ones from Erewhon or even better!

A cross between two of the best things ever.

This recipe was born out of two overripe bananas begging to be used and instead of banana bread, I turned them into soft, chewy, crisp-edged cookies. Think gooey centers, golden edges, and a deep, nutty brown-butter flavor that makes your kitchen smell unreal. I make these to make people obsessed with me, so use this recipe with caution, it’s like black magic. Protect it. It is also the best way to receive attention & validation at a party (trust me).

Ingredients

• 100 g all-purpose flour

• 175 g bread flour

• ¾ tsp baking soda

• ¼ tsp salt

• 200 g brown sugar

• 50 g white sugar

• 40 g egg yolk (≈ 2 yolks)

• 160 g overripe banana (≈ 2 bananas)

• 2 tsp vanilla extract

• 1 tbsp instant coffee or espresso powder

• 75 g bittersweet chocolate chunks

• 75 g semi-sweet chocolate chunks

• 75 g chopped walnuts

• Browned butter

Method

1. Brown the butter.

Melt your butter in a saucepan over medium heat. It will foam, then the milk solids will begin to toast at the bottom, keep swirling until it smells nutty and turns golden brown. Once you see amber bits forming, take it off the heat immediately (it can burn fast).

2. Cool the butter over ice.

Pour the brown butter into a heat-safe bowl and add the water (if needed). Place that bowl over another bowl filled with ice. Whisk continuously as it cools, it’ll first look glossy, then gradually thicken into a creamy, whipped-butter consistency. This step gives your cookies structure and chew.

3. Mix your dry ingredients.

In a separate bowl, whisk together both flours, baking soda, and salt. The mix of all-purpose and bread flour keeps the cookies soft yet slightly chewy. Set aside.

4. Cream the butter and sugars.

Add the cooled brown butter to a large mixing bowl. Whisk in both sugars until light and fluffy—this takes a few minutes by hand or less if using a mixer. You want it airy and slightly pale.

5. Add the wet ingredients.

Whisk in the egg yolks one at a time, then stir in vanilla, coffee powder, and mashed banana. The banana adds moisture and natural sweetness, while the coffee deepens the flavor without tasting like coffee.

6. Combine everything.

Fold the dry mix into the wet ingredients gently, stopping when it’s about 75 % combined. Then add the chocolate chunks and walnuts, and fold until just no streaks of flour remain. Don’t over-mix.

7. Chill the dough.

Scoop the dough into balls (roughly 2 tbsp each) and place them on a tray. Cover and chill for at least 4 hours, but overnight is best—the dough darkens slightly and the flavors deepen.

8. Bake.

Preheat your oven to 375 °F / 190 °C. Line a baking sheet with parchment paper. Once the dough is cold, arrange the cookies with plenty of space between them (they spread!). Bake for 10–11 minutes, until the edges are golden brown but the centers still look soft and slightly under-baked.

9. Finishing touches.

Right when they come out, tap the tray on the counter a couple of times—this helps flatten them slightly and gives those crinkly bakery edges. Top with extra chocolate and a sprinkle of flaky salt.

10. Cool & enjoy.

Let the cookies sit on the baking sheet for a few minutes to set, then move them to a wire rack. They’ll firm up as they cool but stay gooey inside.

Golden, chewy, nutty, and deeply flavorful—these cookies are everything banana bread wishes it could be.

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