korean-style short ribs (galbi)
(2 ratings)
This classic Korean dish is called Galbi (or Kalbi) in Korea. The recipe was published in the New York Times food section but includes the adjustments most recommended by reviewers. It's quite easy to prepare, but it does require marinating time (at least 2 hours, but overnight is recommended), so plan ahead. If you buy English-style short ribs, which are cut along the bone, you'll want to butterfly-cut the ribs into thin, long strips. If you buy flanken-style ribs (which are pre-cut across the ribs), then rinse them under cold water before seasoning, to remove bone fragments.
(2 ratings)
yield
4 to 6
prep time
3 Hr 10 Min
cook time
10 Min
method
Grill
Ingredients For korean-style short ribs (galbi)
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3 lbbeef short ribs (flanken style, cut in 1/2-inch slices across the bones)
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1/3 csoy sauce
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1/3 cbrown sugar
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1/3 crice wine
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1 Tbspsesame oil
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2 tspblack pepper
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1/4 tspground cayenne pepper or gochujang
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1 mdonion, peeled and quartered
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1red or green hot pepper, sliced
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8 clovegarlic, peeled
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1 smasian pear - peeled, cored and quartered (you can use a regular pear or tart apple)
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1/4 cwater
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1piece fresh ginger (1 inch), peeled
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2 tspsesame seeds
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4 to 6fresh lettuce leaves
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2green onions, chopped (for garnish)
- OPTIONAL ACCOMPANIMENTS
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ssamjang (spicy korean soybean paste), for dipping
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steamed white rice
How To Make korean-style short ribs (galbi)
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1Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
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2Put onion, chile pepper, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight.
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3Bring ribs to room temperature, drain and discard marinade. In the meantime, preheat grill or oven broiler.
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4Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter, garnish with green onions and serve immediately with lettuce leaves on the side. Accompany with ssamjang and steamed rice, if desired.
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