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.
- 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
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.