How to Make Galbi

By Selena Kohng , last updated May 31, 2011

Korean-style barbeque features galbi, barbecued beef short ribs, as the main dish, and has been enjoying the media and foodie spotlight in recent years. With its sweet, savory marinade and smoky barbeque taste, it's easy to see why. Fortunately, you can forego the restaurant tab and easily prepare galbi in the comfort of your own home.

Ingredients

  • 4 lbs. short ribs, cut laterally across the bones (purchased at a Korean grocery store or Costco)
  • 1 cup soy sauce
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 Asian pear, Bosc pear, or kiwi, grated with juices
  • 1/2 white onion, sliced or grated
  • two green onions, sliced
  • 3 tbsp. minced garlic
  • 4 tbsp. sesame oil
  • 1 tbsp. ground pepper
  • 1 tbsp. grated fresh ginger

Optional Dipping Sauce (ssamjang)

  • 2 tbsp. soybean paste (dwenjang)
  • 1 tbsp. hot pepper paste (gochujang)
  • 1 clove garlic, minced
  • 1 tsp. sesame oil
  • 1 green onion, sliced
  • Red lettuce leaves

Directions

Soak short ribs in water for 20 minutes to remove blood and any small bone fragments. Since this cut of meat cuts into the rib bone, fragments are common. Meanwhile, whisk together the rest of the ingredients until well blended; pour into a large baking dish, bowl, or Ziploc bag big enough to hold the short ribs and keep them submerged in the marinade. Drain the short ribs and add to the marinade, and leave covered in the refrigerator overnight.

Actually cooking galbi takes a short time due to the thin cut of the meat. You can choose to grill, broil, or pan-fry the galbi. Cook to desired doneness, usually about 5-7 minutes a side for medium to medium-well. Sprinkle toasted sesame seeds on the meat, if desired, and serve with steamed rice and kimchi or your choice of vegetable for a well-rounded, hearty meal.

Red lettuce leaves, or ssang choo, are popularly used to wrap a pocket of rice, galbi, and ssamjang. While completely optional, this method of enjoying galbi is popular and enhances the dining experience.

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