Recipe: galbi (bbq korean short ribs)
I am a barbecue whor*. I think it originates in part from my southern roots – growing up in southeastern Virginia you end up loving seafood, barbecue, white trash food, and good country ham among other heart-stopping delights. I also love Asian food because I grew up in a household run by Chinese immigrants (my parents and my grandma) who all three are fantabulous cooks. This summer has been my summer of bbq (and pastries, and whatever else I feel like trying to cook). When I declared the Summer of BBQ, I meant I wanted to get my bearings straight on the King of BBQ (pork – according to where I grew up) and its loyal subjects beef, and chicken. But… Sarah Gim piqued my interest in galbi (or galbee), that is, Korean bbq short ribs on one of her posts.
It sounded so good. I had to try it when my List of Recipes to Attempt and Master cleared out a bit. And so it was that earlier this week while grocery shopping in Boulder I met my first obstacle… that no one in Boulder knows what short ribs (according to the Korean style) are. Safeway’s “I don’t normally work this department” butcher led me to something that looked nothing like what I sought. In Whole Foods, I was pointed to beef back ribs which had a lot of bone and fat and not so much meat. Where the hell were all the beef rib racks? At least the butchers at Whole Foods are willing to do just about anything you ask. So I handed the fellow five pounds of the meatiest back ribs I could find in the case and asked him to please cut them across the bones. I got a funny look, but he obliged me. I should have asked him to cut each piece into 3 strips instead of 2, but I have issues with shouting to someone while they are operating a bone saw.
I read an article somewhere (Fine Cooking? Cooks Illustrated?) that discussed the magic of galbi – either a pear or a kiwi in the marinade to tenderize the meat. I was all over that. I like tender meat.
can do – i got the kiwis
purée these lovelies
mix in the remaining marinade ingredients
I tend to bastardize recipes I find online. Can’t help it. I followed Sarah’s instructions and also a couple of other recipe instructions – especially since I don’t know what I’m doing. I washed and soaked the ribs for an hour (soaked, not washed for an hour – good lord). Then I marinated the ribs in this fragrant and wonderful mixture of soy sauce, sugar, kiwi, onion, ginger, garlic, rice wine vinegar, sesame oil and…
my somewhat tall short ribs
dang, doesn’t fit
I had originally thought of putting the ribs in a ziploc – my favorite mode of marinating anything, but my incorrect gut instinct to try the baking dish took control first. They did end up fitting in a gallon ziploc with no problem. Eight hours later we were grilling those beauties.
sizzle
fire and meat – good
Did I mention I’ve never *had* galbi before? I know… virgin… These ribs are delicious. I love the seasonings and sweet and smokey and meaty and mmmmmm! I could have done with less of the fatty, but I think that had to do with the kind of ribs I bought. These have a terrific flavor and aroma. Being completely Korean stupid, I paired the ribs off with a Japanese cucumber salad, grilled squash marinated in soy and sesame oil, and some leftover Chinese fried rice. It was like hosting my very own Asia-Pacific summit without the annoying heads of state but with all of the yum.
galbi – verdict: delicious!
Galbi (BBQ Korean Short Ribs)
[print recipe]
5 lbs. of beef short ribs cut Korean style (which, I was unable to procure)
2 kiwis, peeled and cut into 8ths
1 onion, peeled and cut into 8ths
3 cloves garlic, cut in halves
1 tbsp ginger, chopped
1 cup soy sauce
1/2 cup sugar (or less – but I dig the sweet)
1/2 cup water
1/2 cup rice wine vinegar
4 tbsps sesame oil
1 tbsp ground pepper
Wash ribs of any bits of bone. Soak in water for 1 hour. Drain off the water. Process the kiwis, onion, garlic, and ginger to a fine purée. Add remaining ingredients to purée and place in a large ziploc bag with the ribs. Marinate for 8-10 hours. Grill ribs on high for 2-3 minutes a side for medium to rare. Well – grill it to your liking. Serve with a lot of napkins.
September 8th, 2007: 10:07 pm
filed under asian, bbq, meat, recipes
FAQs
The marinade for so-galbi-gui (소갈비구이; "grilled beef ribs") typically includes soy sauce, sugar, minced garlic and scallions, ginger juice, ground black pepper, toasted and ground sesame, and sesame oil.
Should you add butter to ribs? ›
My general goal is to keep injecting butter until I see it seeping out somewhere. Once I am done with one side, I flip the ribs around and do the same on the opposite edge at about 1 inch into the meat. If you need more butter, make another batch so you don't have to scrimp on it.
What is the difference between kalbi and galbi? ›
NO DIFFERENCE! Galbi and Kalbi is the English Alphaphabet phonetic spelling difference of the Korean word 갈비. Yes, as with all languages, phonetic translations using the English alphabet can vary, depending on how one hears the variations of the alphabet letters.
What is the difference between short rib and LA galbi? ›
Beef short ribs
The other one is the flanken cut, for which the ribs are cut thin across the bones. To Koreans, the flanken cut is also known as “LA galbi,” supposedly named after the city where early Korean immigrants started to use this cut to make galbi gui (grilled short ribs).
Why is galbi so expensive? ›
As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.
What is the difference between bulgogi sauce and galbi sauce? ›
You might wonder what the difference is between bulgogi and kalbi sauces since both are essentially barbecue sauces. The big difference is really that the kalbi (or galbi as it's sometimes called) is made specifically for beef short ribs while bulgogi is most popularly made with thinly sliced beef.
Can I use margarine instead of butter for ribs? ›
I have tasted other teams ribs that were cooked "correctly" with margarine and they were great. So, no, I don't think is has an impact on the ribs being crusty.
What is the secret to juicy ribs? ›
We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F. In the smoker is best.
Do you put butter in the foil with ribs? ›
Next up, wrap those smoky ribs in foil (usually with brown sugar, apple cider, butter, and other goodies) for 2 hours to add more flavor and keep that rib meat juicy. 1 hour with sauce. Last up, remove the meat from the wrapping and smother them in BBQ sauce.
Is Korean Galbi healthy? ›
Galbi is a relatively lean dish, meaning it is not fattening to anyone who tries it. Korean dishes are usually quite healthy, but there is some concern about Galbi containing 67% fat. In addition, it contains about 18% carbohydrates and 15% protein.
I serve my short ribs with a variety of banchan, such as kimchi or cucumber salad. You can also serve them with red leaf lettuce, perilla leaf, and sprinkle them with sesame seeds for garnish. Enjoy!
What is a substitute for short ribs in galbi? ›
You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
What is the best cut of short ribs? ›
The best beef short ribs come from the chuck primal where the marbled serratus ventralis muscle is thickest. Originating near the second rib, serratus ventralis covers most of the cattle's rib cage but thins as it stretches to the rump. Short ribs can also come from the brisket, plate, and rib sections.
What is another name for Korean short ribs? ›
It's grilling season, and mark my words: these thinly-sliced, marinated Korean BBQ short ribs (also known as kalbi or galbi) will be the hit of your summer cookouts.
What is the flavor of galbi? ›
Distinctive sweet-savoury flavour – They have a familiar yet unique Asian flavours. They are often strong on garlic – much Korean food is! – leaning towards the sweet but still savoury. As some of the sweetness comes from fruit rather than sugar, it's very different to the sugary-sweet taste of some Western sauces.
What is the meaning of galbi? ›
Galbi means “ribs” in Korean, and is a popular Korean dish served in many places. LA galbi is a style of galbi – barbecued beef short ribs – cut thinly (about ¼ inch thick) across the bones.
What is the difference between Dak Galbi and bulgogi? ›
Chicken bulgogi, also known as dak bulgogi, is often confused with dak galbi, another spicy Korean chicken recipe. While dak galbi is chicken and vegetables pan-fried all together with a spicy sauce in one skillet, dak bulgogi is solely chicken without any vegetables cooked over a grill.
What do Koreans eat with galbi? ›
In a lettuce wrap: Kalbi is best served in fresh, crisp lettuce leaves (or similarly leafy vegetables) with a bit of steamed rice and ssamjang, a spicy dipping sauce made from doenjang (fermented soybean paste), gochujang (chili paste), and aromatics.
Recipe: galbi (bbq korean short ribs)
