BEST Galbi Korean Beef Ribs Recipe & Video – Seonkyoung Longest

BEST Galbi, Korean Grilled Beef Short Ribs !

I ’ ve shared galbi recipe a while ago and shared how and what you can do with the marinade. I used gripe, pork barrel and chicken so I decided to make a recipe that dedicated to beer rib. Which is the most love cut of kernel for korean bbq.

I mentioned a lot in the past that when it comes down to Korean bbq and broil, I know what I ’ m talking about. Because my dad is a constituent farmer, a butcher and Korean bbq restaurant owner.

First, what is the right name? Galbi or Kalbi? The answer is, “ Galbi ” is more close the the master pronunciation so I prefer to spell “ Galbi ”

Ok, then what ’ s “ LA Galbi ” and why is it called by the name? The most popular theory is that the first generation of korean Americans who settled in Los Angeles in the twentieth hundred were not familiar with the general cuts of the meats in United States, so they were in the process of searching for meat that fits the korean culture.

In order to produce korean traditional manner rib ( Galbi ) that can be marinated in korean season and grilled, the rib must be butterflied 2 to 3 times with a knife. This is very especial butch skill that takes a while to learn and victor. besides it takes a hanker time labors to achieve the result.

In the states, the labor price is so high. therefore, it was excessively expensive for poor Koreans immigrants to buy. so, while looking for brassy kernel, they came up with a solution with Flanken style cut, a shape that could be cut right off with a cutter car alternatively of a knife.

This signature look of LA galbi got then popular now, even people in Korea enjoys besides !

Galbi is rib, galbi means literally rib. therefore if it ’ s not made with rib, it ’ s not gabli. There are many korean dishes ha “ Gabli ” as a separate of the appoint, because it ’ sulfur deletion of kernel – even it ’ south not beef nor grilled .

However, bulgogi must have mouth-watering & sweet ( sometimes blue ) flavor and cooked on fire. “ But ” means fire and “ Gogi ” means meat. For bulgogi, normally used slender cut meat, it can be beef, pork, chicken or any protein.

There are thus many variation of bulgogi out there, I can name them all day and night hanker. Alrighty, I think we cleared up some of the questions about galbi, so are we ready to jump into the recipe now ? ! Let ’ s beget started!

For this recipe, you will need 3 pound of gripe short rib. I used 1-inch thick gripe short rib because it ’ sulfur more meatier but you can use sparse cut of short rib that more normally found at grocery store stores. Score gripe short-circuit rib about 1/8 to 1/4 inch deep in a criss corss pattern on both sides.

Beef is ready, so lease ’ s make marinade! These are the ingredients for the marinade :

• 1/2 cup matganjnag, Korean flavored soy sauce (you can use 1/3 cup soy sauce + 1 tbsp sugar mixture for substitute.)
• 1/4 cup mirin or apple juice
• 1/4 cup 100% maple syrup or honey
• 2 tbsp Maesilaek or 1/2 Korean pear, diced
• 2 tbsp fish sauce
• 1 tbsp sesame oil
• 2 tbsp sugar
• 1 tsp black pepper
• 1/4 green or golden kiwi (approximately 1 tbsp) or pineapple (If your beef short rib is thiner than 1-inch, use only half amount of kiwi.)
• 15 to 20 cloves garlic
• 1/2 medium size onion, diced

Add all the ingredients for the marinade in a 4 cups measuring cup and blend all together with a hand curve. You could use a blender excessively.

Pour marinade over short rib, make certain each pieces are covered with marinade evenly. You could use ziplock bag if you preferred. Cover, marinade for 6 to 8 hours in a refrigerator.

Slice 1 onion and chop 2 fleeceable onions for serving.

Preheat a cast iron grillroom pan over medium heat. Brush grill pan with 1 tbsp cooking petroleum. Place short circuit rib on hot oiled grill pan and cook until it ’ randomness done your hope doneness and edges are nicely charred, about 8 to 10 minutes. Flip occasionally. Do batches as needed.
If you are using outdoor grill, go ahead and grill ribs 8 to 10 minutes.

A gratuity : Don ’ t circular leftover marinade ! Pour marinade into a sauce pan and bring it to boil. When it starts boiling, reduce inflame to medium and cook sauce about 10 minutes. Skim as you needed. This will be a delectable dunk sauce for galbi!

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This cast iron pan is 3 layered seasoned with linseed oil so you don ’ t have to season them before use.

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Wash cast iron grillroom pan right after cooking rib ( immediately while it ’ s calm hot ) carefully with running hot water. I use bamboo wok brush to clean my roll iron pans. I constantly use bamboo wok brush to clean my wok and project iron pans.

Dry throughly and spread a reduce level of vegetable, avocado or linseed oil over grill pan. ( you can use this method acting for any cast iron pan ) Place back to stove and reheat over medium heat.

Brush extra 1 tbsp cooking anoint and seat chopped onion. Arrange short rib top of oinon and garnish with green onions and sesame seeds. love with warm cooked rice, kimchi and your front-runner side dishes !

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BEST Galbi Korean BBQ

• writer : Seonkyoung Longest
• sum clock time : 6 hours 10 minutes

Ingredients

Scale: 3 lb beef short ribs

For the Marinate

• 1/2 cup matganjnag, Korean flavored soy sauce*
• 1/4 cup mirin or apple juice
• 1/4 cup 100% maple syrup or honey

• 2 tbsp Maesilaek or 1/2 pear
• 2 tbsp fish sauce
• 1 tbsp sesame oil
• 2 tbsp sugar
• 1 tsp black pepper
• 1/4 green or golden kiwi (approximately 1 tbsp) or pineapple*
• 15 to 20 cloves garlic
• 1/2 medium size onion, diced

For Serving

• cooking oil
• 1 medium size onion, sliced
• 2 green onions, chopped
• 1/2 tsp sesame seed

Instructions

1. Score beef short ribs about 1/8 to 1/4 inch deep in a criss corss pattern on both sides.
2. Place all ingredients for marinate in a 4 cups measuring cup and blend all together with a hand bender. You could use a blender too.
3. Pour marinate over short ribs, make sure each pieces are covered with marinate evenly. Cover, marinate for 6 to 8 hours in a refrigerator.
4. Preheat a cast iron grill pan over medium heat.* Brush grill pan with 1 tbsp cooking oil. Place short ribs on hot oiled grill pan and cook until it’s done your desired doneness and edges are nicely charred, about 8 to 10 minutes. Flip occasionally. Do batches as needed.
5. Wash cast iron grill pan right after cooking ribs (while it’s still hot) carefully with running hot water. I use bamboo brush to clean my cast iron pans. Dry throughly and spread a thin layer of vegetable, avocado or flaxseed oil over grill pan. (you can use this method for any cast iron pan) Place back to stove and reheat over medium heat.
6. Brush extra 1 tbsp cooking oil and place sliced onion. Arrange short ribs top of oinon and garnish with green onions and sesame seeds. Enjoy with warm cooked rice, kimchi and your favorite side dishes!
7. A gratuity : Don ’ t cast-off leftover marinade !Pour marinade into a sauce pan and bring it to boil. When it starts boiling, reduce heat to medium and cook sauce about 10 minutes. Skim as you needed. This will be a delicious dipping sauce for galbi!

Notes

• You can use 1/3 cup soy sauce + 1 tbsp sugar mixture to substitute matganjang.
• If your beef short rib is thiner than 1-inch, use only half amount of kiwi.
• If you are using outdoor grill, go ahead and grill ribs 8 to 10 minutes.
• Homework time : 6 hours
• Fudge time : 10 minutes