galbi

Kalbi marinade is the perfect complement to Korean style short ribs (flanken style cut). But once you master this Korean sauce, you’ll realize it’s also versatile – try it with chicken, pork, other cuts of steak and even tofu!﻿

Kalbi Marinade

soy sauce,

rice wine (sake)

sesame oil

garlic,

green onion, finely chopped

sesame seeds, slightly crushed

sugar

pepper

pear

gochugaru (Korean spicy pepper powder), optional

Place all ingredients in a medium sized bowl...

Place all ingredients in a medium sized bowl or at least 2 cup measuring cup.

Whisk together well.

Pour over ribs and let marinate 6 -...

Pour over ribs and let marinate 6 - 8 hours or overnight.

https://mediavine-res.cloudinary.com/video/upload/dvjnnpoefiyvno8sun76.mp4

Watch this traditional Korean marinade being poured on the flanken cut kalbi short ribs

Make the best LA Galbi (Korean BBQ short ribs) at home using my tried-and-tested recipe for the perfect galbi marinade. It’s best to grill the marinated beef short ribs over charcoal, but a gas grill or a grill pan heated on the stove top works well too.

LA Galbi (Korean BBQ Short Ribs)

cross-cut beef short ribs (about 1/3-inch thick)

soy sauce

water

honey

rice wine (or mirin)

Korean/Asian pear, grated (You can blend the pear together

onion,

garlic (about 6 plump cloves)

ginger (about 1 inch chunk)

scallions

black pepper

sesame seeds (optional)

Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.

For the ribs:

Mix all marinade ingredients well. Marinate the meat for 6 – 8 hours (overnight for best results). The thicker the meat, the longer you’ll want to marinate.

For the marinade:

Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2 – 3 minutes on each side. It’s best to grill over charcoal or wood charcoal (soot bul), but a gas grill or a grill pan over the stove top works well too. (See note for the oven broiling method.)

Cooking the ribs

Learn how to make Korean bbq short ribs (LA Galbi)!

Tbsp soy sauce

Tbsp dark brown sugar

Tbsp rice wine

Tbsp apple

Tbsp grated onion

Tbsp minced garlic

ginger

sprinkles black pepper

Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).

While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).

One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.

Marinade the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)

Take out the meat from the fridge 15 to 30 mins prior to cooking.

Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy! – refer the note below for my preferred cooking method

Dwaeji Galbi <br>(Korean Pork BBQ)

2kg (4.5 lb) Boston butt

tbsp neutral-tasting oil, plus more if needed

yellow onions,

Generous pinch of toasted sesame seeds, to garnish

yellow onion

green onions (100 grams),

Korean pear (250 grams) (or apple)

red apple (300 grams)

(360 milliliters) water

mirin

2.5 tbsp oyster sauce

corn syrup

tbsp toasted sesame oil

tbsp minced garlic

tbsp grated ginger

tsp black pepper

dark brown sugar (or white sugar)

tsp MSG (optional)

Lettuce

Korean dipping sauce (ssamjang)

Roughly chop the onion and green onions. Peel and chop the pear and apple. Take out the core. Throw everything in a blender.

Add 1.5 cups (360ml) of water. Blend it up until nice and smooth. Transfer it to a large mixing bowl.

Add the soy sauce, mirin, oyster sauce, corn syrup, sesame oil, garlic, ginger, black pepper, dark soy sauce, sugar, and MSG (if using). Give it a good mix until the sugar is dissolved. 

Cut the pork into slices, about 1/2 inch (1.2 cm) in thickness. Gently score them on both sides. To the marinade, add the pork pieces, one by one, and gently move them around so that it can coat our pork beautifully. Cover and marinate in the fridge for 12 hours.

Marinate Pork

In a pan, add a splash of oil, and wipe off the excess. Turn on the heat to medium-high. Once it gets nice and hot, add 2 or 3 pieces of your pork pieces. Cook for 5-6 minutes, turning the pork pieces every 30 seconds. (If it’s still about to burn, you can add a little bit more marinade or pour in some water. No problem at all!)

While that’s going, using your tongs and scissors, cut it into bite-sized pieces. Once it’s cooked through, remove from the pan and set aside. 

Cook Galbi

Thinly slice the onions and green onions.

Get yourself a cast iron pan and heat it over medium heat. Add a little bit of oil and sliced onions. Wait until you get a sizzle. Once the onions soften up a little bit, place your beautifully cooked galbi.

Sprinkle on sesame seeds and green onions. Serve with a bowl of hot rice, lettuce, and ssamjang. Enjoy~!

Plate

Savor the flavors of Galbi Jjim, Korean braised beef short ribs, with this easy recipe. Learn about essential ingredients and create this succulent dish at home. Perfect for family dinners or special events, this guide brings you a taste of authentic Korean cuisine.

Galbi Jjim (Korean Braised Beef Short Ribs)

onion (diced)

Korean pear (peeled, seeded, and diced)

kiwi (peeled and diced)

garlic

(120 ml) soy sauce

dark brown sugar

sweet rice wine (mirim) (optional)

(600 ml) sea kelp stock

ginger paste

tbsp sesame oil

tsp pepper

shiitake mushroom

carrot

Korean radish

pine nuts or walnuts (to garnish, optional)

sea kelp (dashima)

(960 ml) water

Bring a pot of water to boil. Add the short ribs and parboil for 10 minutes. Drain and rinse with hot water. Set aside.

For the sea kelp stock; put a large piece of sea kelp into the 4 cups of water in a sauce pan; bring it to boil. Reduce the heat to low and simmer for 5 minutes. Remove the sea kelp and reserve 2-1/2 cups of sea kelp stock; set aside.

Put onion, pear, kiwi, garlic, soy sauce, dark brown sugar, and rice wine in a blender. Pour 1/2 cup of sea kelp stock and puree until smooth.

In a large dutch oven or heavy bottom pot, put the ribs and pour the vegetable fruit puree over. Add the remaining 2 cups of sea kelp stock, ginger puree, sesame oil, and pepper; mix well. Bring it to boil over high heat. Cover, reduce the heat to low, and simmer for 1-1/2 hours.

Meanwhile, soak shiitake mushroom in water for 30-40 minutes. Gently squeeze out excess water.

Optional: using a small paring knife, round the cut edges and corners of carrot and radish pieces to smooth out.

Add the mushrooms and vegetables into the pot; stir and continue to simmer for another 30-40 minutes, covered. Open the lid slightly in the last 10 minutes of simmering. When the vegetables are fork tender, remove from the heat and skim the extra fat on top, if needed.

Let the galbi-jjim rest in a pot for 10 minutes. Transfer it to a large serving dish and sprinkle with chopped pine nuts (or walnuts) as a garnish. Serve warm with rice.

https://content.jwplatform.com/videos/aV1RuDQt.mp4

Learn how to make the most delicious Galbi-jjim, the Korean braised beef short ribs with this recipe. This will become your family favorite dish.

Korean Braised Beef Ribs (Galbi-jjim)

Recipe video above. This is an excellent Korean barbecue marinade that will work with pork, chicken or even lamb. And while it&#039;s delicious cooked on the stove, a BBQ will better replicate the true Korean barbecue experience!Do not worry about overcooking the thin slices of beef. The marinade is magical, it keeps the thin slices of beef incredibly tender even if you cook it for over 10 minutes which would ordinarily turn the beef into inedible dry cardboard!

Galbi - Korean BBQ Marinated Beef Short Ribs

beef

vegetable oil (,

soy sauce ((all purpose

brown sugar

mirin ((Note 2))

onion (, finely grated (including juice))

tsp garlic (, finely grated)

tsp ginger (, finely grated)

tbsp toasted sesame oil ((Note 4))

Green onion, sesame seeds, coriander/cilantro leaves (, for garnish)

Rice

Smashed Cucumbers

Make Marinade: Whisk Marinade ingredients in a bowl.

Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

Remove beef from Marinade, discard Marinade.

BBQ - Heat on high until smoking hot, then brush grills with vegetable oil. Lay beef on BBQ and cook for 2 minutes on one side until caramelised. Turn and cook the other side until caramelised. Remove, loosely cover with foil, cook remaining beef.

Stove - Cut beef strips into pieces that will fit your skillet. Heat skillet with oil over high heat. Add beef and cook for 2 minutes until caramelised, then turn and cook the other side for 2 minutes.

Cooking:

Garnish beef with sesame seeds and green onions if desired. You don&#039;t need a sauce for this one - it is literally dripping with flavour! Pictured in post with Kimchi Fried Rice and Ginger Smashed Cucumbers.

Serving:

Korean Grilled Short Ribs. Korean kalbi in your own back yard.

Korean Grilled Short Ribs (Kalbi)

Boston bibb lettuce (for wraps, optional)

scallion

Pear,

Mirin (or rice wine)

Marinate the short ribs for 4 hours

In a food processor or blender, pulse the garlic and scallion with 1-second pulses until finely minced. Add the pear, and pulse again until finely minced. Add the rest of the marinade ingredients and process until well combined. Put the short ribs in a gallon zip-top bag (or a baking dish) and pour the marinade over the ribs. Seal the bag and store it in the refrigerator for 2-4 hours, turning occasionally to marinate evenly.

Preheat grill for direct medium heat cooking (350°F)

On a gas grill, preheat on high for ten minutes, brush the grates clean, then turn the heat down to medium. On a charcoal grill, light the coals, wait until they are covered with gray ash, then spread them in a single layer over the charcoal grate. Clean the grate with a grill brush, and then wipe the grate with a paper towel dipped in vegetable oil to oil the grate.

Cook the ribs for 4 minutes a side

Remove the ribs from the marinade and let any excess drip off. Put the ribs on the grill grate directly over the fire. (Keep the lid closed as much as possible if cooking on a gas grill.) Grill the ribs until they are well browned, turning every 2 minutes, about 8 minutes total. (About 4 minutes per side). Remove ribs to a plate and let rest before serving. Enjoy!

I personally like these a littl blackened for added flavor (but not burnt to charcoal).

My easy recipe for LA Galbi, or Korean BBQ Short Ribs, is the perfect flavorful dish for grilling season.

lettuce

sesame seeds

cucumbers cucumbers

Tbsp sesame oil

Asian/nashi pear, peeled, cored and finely grated (sub normal pear or any red apple

garlic cloves, finely grated

¼ onion, finely grated

beef short ribs,

Rinse the short ribs with cold water to...

Rinse the short ribs with cold water to rinse off bone dust or fragments. We recommend this step to remove the gritty bone dust that could be on the meat. Pat dry with paper towels and put them into a large bowl.

Whisk all galbi marinade ingredients in a bowl....

Whisk all galbi marinade ingredients in a bowl. Pour the marinade over the short ribs and gently rub it into the meat. Cover and marinate it overnight, or up to 24 hours, in the fridge. Remove the meat from the fridge at least 30 minutes before grilling.

Grill: Heat the grill to high heat and...

Grill: Heat the grill to high heat and lightly oil the grates. Place short ribs on hot grill and cook for 2-3 minutes on one side until they get nice char marks and become caramelized. Turn and cook the other side for another 2 minutes, or until caramelized. Remove, loosely cover with foil, and cook remaining short ribs. Cooking time can vary depending on the thickness of the ribs.

Stovetop: Heat griddle or cast iron skillet with...

Stovetop: Heat griddle or cast iron skillet with oil over high heat. Add short ribs and cook for 2-3 minutes until caramelized, then turn and cook the other side for 2-3 minutes.

Serve immediately with optional garnishes.

Top 8 galbi recipes from across the web

The most viewed galbi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kalbi Marinade

LA Galbi (Korean BBQ Short Ribs)

LA Galbi (Korean BBQ Short Ribs)

Dwaeji Galbi <br>(Korean Pork BBQ)

Galbi Jjim (Korean Braised Beef Sho...

Galbi - Korean BBQ Marinated Beef S...

Korean Grilled Short Ribs (Kalbi)

LA Galbi (Korean BBQ Short Ribs)

Top 8 galbi recipes from across the web

The most viewed galbi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kalbi Marinade

LA Galbi (Korean BBQ Short Ribs)

LA Galbi (Korean BBQ Short Ribs)

Dwaeji Galbi <br>(Korean Pork BBQ)

Galbi Jjim (Korean Braised Beef Sho...

Galbi - Korean BBQ Marinated Beef S...

Korean Grilled Short Ribs (Kalbi)

LA Galbi (Korean BBQ Short Ribs)

The most viewed galbi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine