Galbi, which is the term for “rib” is an essential Korean dish that has swept barbecue lovers all over the world. While it can technically come from pork or even chicken, galbi or kalbi often refers to beef short ribs that are usually served with a bowl of rice and a variety of banchan or side dishes that includes sigeumchinamul (seasoned spinach), kongnamulmuchim (seasoned soybean sprouts), gamjajorim (braised potatoes), mu saengchae (spicy radish salad), and, of course, kimchi. Galbi is also eaten as a component of assam or wrap that consists of lettuce, ssamjang (dipping sauce), sliced garlic, and sliced green chili peppers.
Yields: 3 servings
Serving Size: 2 beef short ribs, 1 cup lettuce, 1 cup rice
Preparation & Cooking Time: 2 hours & 30 minutes
- 3 cloves garlic, grated
- 2 teaspoons ginger, grated
- 2 ripe pears, grated
- 1 tablespoon brown sugar
- 2 tablespoons sesame oil, toasted
- 3 tablespoons low sodium tamari
- 1/4 teaspoon freshly ground black pepper
- 6 beef short ribs (bone-in, flanken-cut, fat trimmed)
- Vegetable oil
- 3 cups lettuce, chopped
- 3 cups rice, cooked
- 1 cup kimchi
- In a large bowl, mix the garlic, ginger, pear, sugar, sesame oil, tamari and pepper.
- Soak the ribs in the mixture.
- Massage gently to let marinade seep in.
- Wrap bowl with cling and put in the refrigerator.
- Marinate for at least two hours. You can also marinate for 24 hours.
- Preheat your grill to high.
- Coat the grill rack with vegetable oil.
- Grill the ribs for two to three minutes per side, or longer depending on your preferred doneness.
- Let it rest on a chopping board for five minutes before slicing.
- Serve with the lettuce, rice and kimchi.