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By January 19, 2016 , , ,

A friend hosted our New Year's eve gathering recently and I was given the task of bringing some beef, so I thought I'd try my hand in marinading beef short ribs, or beef Galbi. Unlike the bulgogi, this recipe calls for meat on bones and the end result is smoky, flavoursome, caramelised and succulent. Although the recipe requires marinading the ribs for up to 24 hours, but the actual prep time is an hour maximum, and cooking time on the grill is only 5-8 minutes. You won't want to overcook them.

Unfortunately I didn't know how to butterfly the ribs beforehand so the ribs were not as tender as I hoped to be. However, after digging deep in the internet, Saveur has a fantastic visual guide on how to butterfly the ribs. I strongly recommend you not to omit this step!

Korean Style Grilled Beef Ribs (Kalbi)

3kg beef short ribs, butterflied out very thinly to one side but keep meat on the bone
3/4 - 1 cup of soy sauce
1 1/3 -1 1/2 cup sugar
1/3 cup cooking sake
1 tsp ground pepper
1/4 cup sesame oil
1 onion, roughly chopped
8-10 cloves garlic, minced
1 cm piece ginger, minced
2-3 green onions, sliced
1/2 Korean pear/nashi pear (optional)

In a large bowl pour enough water over the meat so that the water level is higher than the meat. Let this stand for at least 30 minutes in the fridge. When the meat is pale in colour, discard the water, drain the meat and put them back in the bowl.

Add 3/4 cup of sugar to the meat and gently stir in the sugar. Let this stand for at least 10 minutes. Discard the meat juice and sugar solution, drain the meat and put meat back into the bowl.

Blend onions and stir this mixture through the meat. Let stand for about 10 minutes.

Add the rest of sugar with all the other ingredients and massage quickly into the meat.

Marinate overnight or 24 hours.

Cook Kalbi over BBQ or grill griddle for best result. Otherwise cook meat in a heated frying pan until all meat juices have evaporated. Turn meat over and make sure they are well caramelised.

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