My passion for Korean beef short ribs was ignited during a memorable trip to Seoul. Wandering through the bustling streets of Gwangjang Market, I was drawn to a small stall where the enticing aroma of grilling meat filled the air.
There, I watched in awe as a veteran cook masterfully prepared galbi, turning the marinated ribs with practiced precision. The first bite was a revelation – tender meat infused with a perfect balance of sweet and savory flavors.
Back home, I was determined to recreate that unforgettable taste. My journey to perfect Korean beef short ribs became a delightful exploration of flavors and techniques.
I learned the importance of selecting the right cut of meat, the art of creating a balanced marinade, and the patience required to let the flavors develop. Each attempt brought me closer to that magical taste I experienced in Seoul.
Keep reading because you do not want to miss the secrets of this beloved Korean dish and savor the rich flavors of Galbi!
Korean Beef Short Ribs (Galbi)
For 4 Servings
Author: Chris
Total time: 1 hour (plus marinating time)
Ingredients:
- 2 pounds beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped
- 1/4 teaspoon black pepper
- 1/4 cup water
- Sesame seeds and chopped green onions for garnish
Steps:
- Prepare the Marinade: In a bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, green onions, black pepper, and water. Mix well until the sugar is dissolved.
- Marinate the Ribs: Place the beef short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Grill: Preheat your grill to medium-high heat. If cooking indoors, preheat your oven to 375°F (190°C) and line a baking sheet with foil.
- Grill or Bake the Ribs: Remove the ribs from the marinade, allowing the excess to drip off. Grill the ribs for about 5-7 minutes on each side, until they are nicely charred and cooked through. If baking, place the ribs on the prepared baking sheet and bake for 25-30 minutes, turning halfway through.
- Serve: Transfer the cooked ribs to a serving platter. Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice and Kimchi Stew.
Notes:
- For a spicier version, add a tablespoon of gochujang (Korean red pepper paste) to the marinade.
- You can also cook the ribs in a slow cooker on low for 6-8 hours for an ultra-tender result.
Nutrition Facts (per serving):
- Calories: 450
- Total Fat: 30g
- Cholesterol: 80mg
- Sugars: 12g
- Protein: 25g
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C.