She Strengthens

Savoring the Flavors of Korea: Grilled Short Ribs Recipe

Introduction to Korean-Style BBQ

Korean grilled short ribs, also known as Galbi, are a staple dish in Korean cuisine. The sweet and savory flavors of beef, garlic, onion, and soy sauce come together to create a truly mouth-watering experience.

Ingredients and Preparation

To make this delectable dish, you’ll need the following ingredients:

• 2 pounds of flanken cut beef short ribs or cross-cut beef short ribs
• Marinade ingredients:
  • 1/2 cup natural brewed soy sauce
  • 1 small onion
  • 1 small Nashi pear or semi-sweet apple
  • 6 cloves garlic
  • 1 inch fresh ginger
  • 1/2 cup + 2 tablespoons brown sugar or honey
  • 4 spring onions
  • 2 teaspoons pure toasted sesame seed oil
  • 1 tablespoon rice wine
  • 1/2 teaspoon black pepper
  • Water as needed
• Additional ingredients for Galbi Ssanju Ssam:
  • 4 bunches red leaf lettuce
  • “Sticky” rice
  • 6 cloves garlic
  • 5 fresh jalapeño peppers
• Ssamjang ingredients:
  • 4 tablespoons soybean paste (Korean-doenjang/Japanese-Miso)
  • 4 tablespoons medium ground red chili powder
  • 1 teaspoon sugar
  • 2 green/spring onions
  • 4 cloves garlic
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon sesame oil
  • 1 tablespoon rice wine
  • 1 tablespoon soy sauce
  • Water

Marinade and Meat Preparation

To prepare the marinade, blend the onion, pear/apple, and ginger into a smooth paste. Add the remaining marinade ingredients and mix well. Let it stand for at least 15 minutes. If the marinade is too thick, thin it with water and soy sauce in a 1:1 ratio.

For the meat, lightly salt each slice on both sides and let it stand for 10 minutes. Then, place the meat in a bowl, pour in enough marinade to cover it, and mix well. Cover and refrigerate for at least 1 hour or up to 24 hours.

Grilling and Serving

Heat the grill to high heat and cook the short ribs until well browned on both sides, about 2 minutes per side. Serve with steamed white rice and ban chan.

Kai Bi Sangjju Ssam: A Delicious Twist

While marinating, prepare the Ssamjang by finely chopping the garlic and green onion. Mix all the Ssamjang ingredients together and add a small amount of water if needed. Cover and let it stand at room temperature for 1 hour.

To assemble the Kai Bi Sangjju Ssam, separate the lettuce leaves, rinse, and drain. Thinly slice the garlic and peppers and place them in separate small dishes. Cook the kai bi as above and serve with one bowl of rice per person.

How to Eat: A Fun and Delicious Experience

To enjoy this dish, put one leaf of lettuce in one hand, add a little rice, a piece of kai bi (cut from the bone), some sliced pepper and garlic, a bit of kimchi, and a bit of the Ssam jang. Carefully close your hand, forming the lettuce into a ball around the “stuffing,” and eat the whole roll in one bite. A little practice may be needed to get that “one mouthful” size just right!