I found these short ribs on sale at the market and decided to make up some Korean-Style Short Ribs, also known as Galbi. For this recipe it’s important to get the right style of ribs so when I found them on sale, they called out to me to make this recipe. The ribs need to be “flanken-style”, where a band saw is used to cut across the ribs, making thin, half-inch slices of beef. You can see the cross section of three or four bones in each piece.
For this dish, you simply make the flavourful marinade by mixing all of the ingredients together, submerge the ribs and let them marinate for at least two hours. Overnight is by far the better length of time if you can. The longer they marinate, the better the flavour.
Take the ribs out of the marinate and grill on a nice hot grill for about 2 to 3 minutes per side, until nicely browned.
Let the meat rest for a few minutes, then serve with rice and vegetables. Don’t be afraid to pick them up with your fingers and chew the meat right off the bones. Yum.
I like to serve these Korean Style Short Ribs with some fluffy rice and grilled brussels sprouts.
Korean Style Short RibsCourse: MainCuisine: KoreanDifficulty: Easy
Begin marinating these ribs one day ahead if possible.
1/2 cup soy sauce
1/4 cup water or sweet Sherry
1/4 cup (packed) brown sugar
2 tablespoons unseasoned rice vinegar (or white vinegar)
2 tablespoons sesame oil
2 tablespoons minced garlic
1 green onion, chopped
1.5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 8 pieces)
- Combine all ingredients except ribs in a medium bowl; whisk to blend well or pure in a hand blender. Pour into a heavy large resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue grill (medium-high heat). Grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Serve with rice.