ReceptnaptárGalbi (grilled beef short ribs)
Galbi is beef short rib, thinly butterflied, marinated in a sweetish marinade and grilled over high heat. One of the most festive dishes of Korean BBQ culture, it owes its appeal to its caramelised, mildly sweet exterior.
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Method
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- Mix the grated pear, soy sauce, sugar, sesame oil, garlic, ginger and onion in a large bowl.
- Turn the short ribs in the marinade, working it in thoroughly so that every part soaks up the flavours, then cover and refrigerate for at least 2 hours, ideally overnight.
- Heat a grill or heavy frying pan to a very high temperature.
- Lift the meat out of the marinade, let it drain lightly and cook over high heat for 3-4 minutes per side, until the surface caramelises but the inside is still pink.
- Rest the cooked meat for a few minutes, then sprinkle with toasted sesame seeds and serve with lettuce leaves and rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Ask the butcher to butterfly the bone-in ribs thinly; this is a distinctive cut that is hard to do accurately at home.
- A long marinade (even overnight) gives the meat tenderness as well as flavour.
- Cook briefly at a very high temperature; you are aiming for a caramelised outside and a still-pink inside.
- Do not slice it without resting it first; that is how the juices stay in the meat.
Frequently asked questions
What is the difference between galbi and bulgogi?
Galbi is made from bone-in short ribs and cooked on a grill, while bulgogi consists of boneless, paper-thin slices.
Why is the pear important in the marinade?
The pear's natural enzymes (just as with bulgogi) tenderise the meat and give the marinade a mild sweetness.
Similar recipes
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More korean ideas
- Jangjorim (shredded beef braised in soy sauce)
- Yukgaejang (spicy beef soup)
- Samgyeopsal (grilled pork belly)
- Sundubu-jjigae (silken tofu stew)
- Kimchi-jjigae (kimchi stew)
- Doenjang-jjigae (soybean paste stew)
- Dakgalbi (spicy stir-fried chicken with vegetables)
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