Galbi Korean Style Marinated Short Ribs
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Deliciousness.
During winter, I often crave more savory foods and barbecue. Who am I kidding? Actually, I crave barbecue all the time- especially Korean barbecue!
I have to admit, when I go for Korean barbecue, I often go with the basic menu... you know, the boring option with just sliced brisket, galbi, bulgogi, and sometimes pork belly. I've never really enjoyed items like seafood and sliced duck at Korean barbecue joints. Probably because when I'm craving kbbq, I'm also craving BEEF.
When someone mentions KBBQ, the first two things that come to my mind are GALBI and BULGOGI. Today, I'd like to share my favorite Galbi recipe with you all. This recipe is for the days when you don't have time to park your butt at a KBBQ restaurant for two hours with your homies, but still want to enjoy this sweet and savory Korean dish at home.
Flanken cut short ribs are marinated in a simple soy sauce based mixture of soy sauce, garlic, Korean pear, kiwi, sugar, black pepper, sesame oil, and rice wine. The Korean pear adds a subtle sweetness while the kiwi adds warmth and body to the final product. Throw it all in the fridge overnight for the marinade to work its magic and cook in a skillet or grill until cooked to your liking.
The Cast
Our marinade ingredients are all minced/diced/grated/sliced/ground and ready to go!
Short rib slices having a soak in the marinade. The ribs are in for a spa treatment!
And here they are.. sweating it out on the grill!
And.. dinner is served!
The Recipe
6 pounds flanken cut short ribs
1 onion
10 cloves garlic
1 Korean pear
2 kiwis
5 scallions
1 cup soy sauce
1/4 cup sugar
1/4 cup sesame oil
1/2 cup rice wine
1 tablespoon ground black pepper
1. Start off by preparing the marinade. Make sure to have each ingredient cut up as finely as possible to avoid having big chunks in the marinade. Dice the onion, mince the garlic, grate the pear and kiwis, and slice the scallions.
2. In a large mixing bowl, combine the soy sauce, sugar, sesame oil, rice wine, and black pepper. Next, add the onion, garlic, pear, kiwis, and scallions.
3. Add the short ribs, and make sure the meat is completely submerged in the marinade. Place in the refrigerator overnight or up to 24 hours. Some recipes call for marinating for a few hours. I always have meats marinade overnight for maximum deliciousness.
4. The next day, remove the galbi from the refrigerator and bring to room temperature before cooking. Grill or cook on a skillet, flipping only once, for 3 minutes on each side.
5. Serve with rice, kimchi, or carnivore style: tearing the meat off the bones by hand and placing directly into your mouth :)
I'm ready to dig in, are you?
I hope you enjoy this recipe as much as we did. Cheers!
XOXO,
The Bustling Cook