With this recipe, you can learn how to make galbi or grilled Korean short ribs. Ribs are wildly popular in American cuisine, but the United States certainly doesn't have a monopoly on the dish. If you've never tried ribs Korean-style, galbi, also known as kalbi, is a great way to get started. The taste of these short ribs makes them stand out from American-style ribs.
Korean short ribs are tender, sweet and full of the flavors of soy and garlic. Doesn't that sound delicious? And unlike American ribs, galbi is usually served with lettuce and a spicy dipping sauce called ssamjang. A spoonful of rice, a piece of galbi and a dollop of ssamjang wrapped up in lettuce is a divine mouthful of some of the best flavors in Korean cooking. So, if you want to be up to date on the staples of Korean cuisine, you must first check galbi off the list. Given how good the food tastes, you won't regret it.
There's a reason that galbi is popular as both a Korean picnic food and a restaurant food. No matter where Koreans are eating a meal, inside or outside, they simply must include this dish. Make it from scratch with this recipe, and you'll quickly learn the food's appeal.
- 3 to 4 pounds short ribs (flanken cut. Ask your butcher, if you have any concerns about the cut you see in the grocery store. For the best luck, make a trip to a Korean specialty market, if there's one available in your area.)
- 4 batches Galbi marinade
- Make marinade according to the recipe directions. To make the marinade, you'll need chopped garlic, an Asian pear, soy sauce, sugar, and honey. You'll also need Japanese rice wine (mirin), sesame oil and pepper. If you don't have the time to prepare the marinade from scratch, you can also buy the marinade from a Korean specialty market or order the marinade online. But it will likely taste much better and be more healthful if you make it yourself and avoid all the sodium and preservatives found in the commercially made marinade.
- You'll need to marinate the short ribs for at least four hours, and hopefully overnight. If you're going to be home all day on a weekend, you can let the ribs marinate for several hours.
- When the marinating process is over, you'll need to grill the short ribs until they are well-browned. This is usually about three to four minutes per side. Depending on your grill, you might have to cook the ribs for longer on each side. Don't simply stop cooking them after four minutes. Test them to see if they're ready. Obviously cooking the meat for too long isn't good either, as this can dry out the ribs.
|Nutritional Guidelines (per serving)|
|Total Fat||128 g|
|Saturated Fat||53 g|
|Unsaturated Fat||59 g|
|Dietary Fiber||0 g|