Galbi - Korean Short Ribs
Maybe not the 8th wonder of the world, but these thin ribs are a truly exceptional marvel. They can be served with white rice and a few pickled salads and kimchi, or deboned and wrapped in lettuce leaves with julienned cucumbers and Ssamjang, a Korean spicy dipping sauce. They are traditionally grilled but can be broiled as well.
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Servings: 6
Equipment
- Food Processor or blender
- Gallon plastic freezer bag
Ingredients
- 3½ lb Beef short ribs or flanken, cut across the bones into ¼ to ½-inch slices
- ½ cup Japanese soy sauce
- ⅓ cup Saki or Mirin cooking wine
- ⅓ cup Brown sugar
- 2 tsp Black pepper
- 1 Korean, Asian, or 2 bosc pears, peeled and cored
- 8 cloves Garlic, peeled
- 1 medium Onion, peeled and quartered
- 1 inch Ginger root, peeled and chunked
- 2 tsp Sesame seeds
- 2 tbsp Sesame oil
Instructions
- Marinate Ribs - Rinse ribs and dry on paper towels. In a food processor, puree the pear, garlic, onion, and sesame seeds into a creamy wet paste.In a large bowl, whisk together the soy sauce, rice wine, brown sugar, sesame oil, and black pepper. Stir in the food processor mixture. Add the ribs and mix thoroughly. Pour into a plastic gallon freezer bag and seal. Refrigerate anywhere from 4 hours to 24 hours to marinate.
- Cook Ribs - remove ribs from refrigerator an hour before cooking. Drain off marinade and pat meat dry with paper towels. Heat grill or broiler to very hot.To grill, lay ribs on grates and cook, flipping, until cooked through and nicely browned, about 5-6 minutes total.To Broil, place under a hot broiler and cook about 3 minutes per side.
- Serve with rice and kimchi or serve by letting diners wrap meat in lettuce leaves (Boston bib) with any combination of julienned cucumber, chopped green chili pepper, a few thin slices of garlic.
Nutrition
Calories: 494kcal | Carbohydrates: 27g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 114mg | Sodium: 1312mg | Potassium: 841mg | Fiber: 2g | Sugar: 19g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 5mg