Korean Barbecue Beef Short Ribs | Galbi |갈비

갈비 If you’ve ever been to a Korean Restaurant, I am sure you’ve experienced table side grilling. Galbi is the most popular choice. The meat is wrapped in a leaf of lettuce topped with green onions and a dollop of the sauce. The best way to eat is to prepare the wrap at table side using the cooked meat right off the grill. Now, you can experience the same flavorful dish at home.

 

 

INGREDIENT LIST

2 pounds Beef Short Ribs

Marinade

1/4 cup soy sauce
1/4 cup sake, rice wine
2 tablespoons mirin or light corn syrup
2 tablespoons granulated or brown sugar
1/4 teaspoon freshly ground black pepper
3 large clove garlic, minced
3 stalks green onions, chopped
1 teaspoon sesame seed oil
1 teaspoon roasted sesame seeds
1/4 cup grated asian pear (if unavailable, use fresh pineapple, or bosc pear)

PREP

Flanken Style – LA style
Place a rib inside a plastic bag and pound the meat portion of the rib with a mallet until about 1/8 inch thick.

Whole Beef Short Ribs
Butterfly to 1/8 inch thickness.

MARINADE

Transfer to a non-reactive rectangular dish.

In a bowl, combine all marinade ingredients. Mix well.

Pour over the ribs, making sure each rib is coated on both sides.

Cover and marinade at least for 5 hours or over night in the refrigerator.

GRILL

Best to grill outside since the fat drippings can cause a lot of smoke when broiled in the oven. Grill on high 2-3 minutes per side turning once.

Serving size: 2

Serving Suggestions

Ssam | Korean Lettuce Wrap

Serve with Korean Lettuce Wrap tableside, hot off the grill wrapped in lettuce with Green Onion Condiment and a dollop of SamJang.

 
 

Korean Barbecue Beef Short Ribs
 
Makes: 2 servings
Ingredients
  • 2 pounds Beef Short Ribs
Marinade
  • ¼ cup soy sauce
  • ¼ cup sake, rice wine
  • 2 tablespoons mirin or light corn syrup
  • 2 tablespoons granulated or brown sugar
  • ¼ teaspoon freshly ground black pepper
  • 3 large clove garlic, minced
  • 3 stalks green onions, chopped
  • 1 teaspoon sesame seed oil
  • 1 teaspoon roasted sesame seeds
  • ¼ cup grated asian pear (if unavailable, use fresh pineapple, or bosc pear)
Instructions
Prep
  1. Flanken Style – LA style: Place a rib inside a plastic bag and pound the meat portion of the rib with a mallet until about ⅛ inch thick.
  2. Whole Beef Short Ribs: Butterfly to ⅛ inch thickness.
Marinade
  1. Transfer to a non-reactive rectangular dish.
  2. In a bowl, combine all marinade ingredients. Mix well.
  3. Pour over the ribs, making sure each rib is coated on both sides.
  4. Cover and marinade at least for 5 hours or over night in the refrigerator.
Grill
  1. Best to grill outside since the fat drippings can cause a lot of smoke when broiled in the oven. Grill on high 2-3 minutes per side turning once.