Korean Beef Short Ribs (Galbi or Kalbi)
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.
Servings: 4
INGREDIENTS
- 3 pounds 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
INSTRUCTIONS
- 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.
Recipe aadapted from Maangchi.