Recipe: Galbi (Korean BBQ Short Ribs)

Galbi - Korean style BBQ Short Ribs

5 lbs beef short ribs
10 tblsp sugar
3/4 c soy sauce
1/2 onion finely minced
2 stalks green onion diced
8 cloves of garlic
2 tblsp toasted sesame oil
Salt and pepper to taste

This is one of those "last meal" dishes that I grew up with. My momma would make this for me during college because it keeps so well in the freezer and is so simple to finish off. The best way to finish this dish is on the grill but if you don't have access or permission just plop it in a frying pan and cook it through.
Photo courtesy of Leon Godwin.

I highly recommend using as high a quality ingredient you can find when you're cooking at home. For starters it makes for a pleasurable experience, and more importantly it makes for tastier food to get the freshest ingredients. So for that reason I don't ever buy pre-minced garlic or dry herbs and spices.

Start by peeling and mincing the garlic and onion. In a small mixing bowl or cup combine soy sauce, 5 tbls sugar, sesame oil, green onion, half the minced garlic, half the minced onion and mix well. Let the marinade sit for a bit and in the mean time lay out the spare ribs in a large dish and evenly distribute the sugar, salt, and pepper on all the ribs. Layer in the left over onion and garlic and then let the beef sit. After 15 minutes pour the marinade over the beef coating each piece and let it sit in the fridge for at least 30 minutes before grilling. Grill to a nice medium and serve with short grain rice and kimchi. Enjoy!

I love garlic!
Photo courtesy of Leon Godwin.

Put your onions in the fridge an hour before you are going to cut them. This will reduce the tear factor. Photo courtesy of Leon Godwin.

Short ribs are fatty cuts of flavorful meat.
Photo courtesy of Leon Godwin.

SOOOO SHIIIIINY!
Photo courtesy of Leon Godwin.

Now's a good time to get your rice ready and to turn on that grill. I use a high quality japanese rice that you can find in most asian supermarkets. I like to wash the rice at least three times (till the rinse water runs clear). Making rice is a difficult task so don't be discouraged if your it doesn't turn out perfect the first time.
Photo courtesy of Leon Godwin.

When the rice is almost done cooking you can start grilling up the meat. Short ribs don't take a long time so watch them carefully to make sure they're not drying out too much.
Photo courtesy of Leon Godwin.

Doesn't that just look divine!
Photo courtesy of Leon Godwin.

Comments

[Jeff Debonzo]

I love Korean bbq. First had it in Oakland, mmm.

[Vanessa]

I kid you not, my mama did the same thing for me when I was in college. I was forever coming home with ziploc baggies full of galbi and giant pots full of miyeok guk. They're still high on my list of comfort foods..
The blog looks amazing, Joe. I can't wait for more!