Galbi is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It’s a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
Ingredients
- 3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup rice wine
- 1 tablespoon sesame oil
- 2 teaspoons black pepper
- ¼ teaspoon cayenne or gochujang
- 1 medium onion, peeled and quartered
- 8 garlic cloves, peeled
- 1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
- 1 1-inch chunk of ginger, peeled
- 2 teaspoons sesame seeds
- Lettuce leaves
- Sliced red or green hot pepper, optional
- Ssamjang (spicy Korean soybean paste), for dipping, optional
- Steamed rice, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
1516 calories; 127 grams fat; 54 grams saturated fat; 57 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 52 grams protein; 258 milligrams cholesterol; 1343 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 20 slices, 4 to 6 servings
Preparation
- Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Dining and Cooking