The best way to get invited (and hopefully re-invited) to cottages and pool parties is probably to bring meat and by meat, I mean specifically these Korean beef short ribs called galbi or kalbi. Take it from a culture that specializes in grilled meats – these ribs are the perfect combination of salty, sweet and jam packed with flavour.
These ribs were actually super easy to make using only a handful of ingredients. Everything in the marinade had a huge flavour hit and the ribs really benefited from marinating overnight. Time really broke down the meat and infused the meat with all that tasty flavour from the garlic, onions, and ginger. I’ve experimented with many variations of these ingredients and proportions (with pear, no pear, etc.) and finally got it right just in time to share with my family for Canada Day. This one is based off a great blog called Maangchi that features authentic Korean recipes.
We don’t have a cottage, or a pool, or even a BBQ. But my parents have a gorgeous backyard that feels like a secret garden, plus a huge BBQ grill, and my dog Pucci, so it’s the closest thing we’ve got to a summer getaway. Plus my mom’s an amazing cook and my dad has the greatest grilling skills in all the land.
See how pretty my parent’s garden is? They spend a lot of time and love in that garden and it totally shows. My mom is an artist and you can see it her green thumb. Back to the ribs though. My dad gave me the low down on how they’re done – high heat at first then lower the heat to medium. Brush the grill with oil and add the meat and cook until you see the blood. That’s when it’s time to flip – be sure to rotate the meat from the hot spots so they cook evenly.
We make galbi at home on our grill pan and they still turn out great, just a bit more wet and saucy than on a BBQ grill. So if you are BBQ-less like us, a frying pan will still do the trick. Or you can do what we did and bring them over to your loved ones’ house with a grill and share them. Sharing is caring – happy summer y’all.
Korean Beef Short Ribs (Galbi or Kalbi) adapted from Maangchi
- 3 lbs beef short ribs, cut 1/4″ to 3/8″ thick
- 1 large onion
- 10 cloves garlic
- 1 thumb sized piece ginger
- 1/4 cup brown sugar
- 2 Tablespoons sesame oil
- 1/3 cup gluten-free tamari soy sauce
- 1/3 cup water
- 1 teaspoon black pepper
- Canola or grapeseed oil for grilling
- Chopped green onions and sesame seeds for garnish
- Trim the ribs of any excess fat. In a blender or food processor, combine onion, garlic and ginger and puree into a paste. Combine with tamari soy sauce, sesame oil, sugar, pepper, and water. Stir to combine.
- In a large deep sided plate, add a thin layer of the marinade. Add a single layer of ribs and cover with more marinade. Continue until all ribs are in dish and pour any remaining marinade over top. Cover and refrigerate overnight.
- Preheat grill pan or BBQ to high heat. When hot, reduce heat to medium and lightly brush with oil. Add a single layer of ribs. Cook for a few minutes or until blood starts to show on top. Flip and cook for a couple more minutes. Remove from heat and garnish with green onions and sesame seeds.