Gimme my galbi

April 8, 2009 § Leave a comment

This is the recipe for the Korean galbi that accompanied the dry-fried green beans in the previous post.  Sometimes, you just need a good helping of beef with a little bit of green on the side. These short ribs marinated for about 10 hours in the fridge before I slapped them on the smoking hot grill pan, and the flavor was amazing. Good caramelized crust on the outside and wonderfully tender insides.

Kiwi may seem like a strange ingredient, but other people – who add apple or pear – do add fruit, probably because it acts as a great tenderizer for the beef. Ideally you would puree everything in the marinade, but I don’t have a food processor so I just diced everything and it turned out fine. Everyone loved it, and this is definitely a great thing to eat when you have guests around and want to prepare them. In my experience, Korean bbq is pretty expensive in restaurants, so this is also a good way to eat well and save some money in the comfort of your own home. Just make sure someone else is delegated to do the dishes.

Korean Galbi

6 lbs of Korean-style cut short ribs
2 kiwis, peeled and finely diced
1 onion, finely diced
2 cloves of garlic, minced
1 tbspn of ginger, minced
1 1/2 cup soy sauce
1/2 cup sugar
1/2 cup water
1/2 cup rice wine vinegar
1/2 cup dark sesame oil
1 tbspn black pepper

Wash any bits of bone from the ribs and then pat dry with paper towels. Mix/puree the ingredients for the marinade and pour into a pan. Add the ribs and marinate for 8-10 hours, the longer the better. Heat a grill pan until smoking hot and grill for 2-3 minutes. These are thinly cut so you really don’t need that much time to get a medium rare short rib. Eat.


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