Best 2 Galbi Korean Style Short Ribs Recipes

**Galbi (Korean-Style Short Ribs): A Journey of Flavors and Traditions**

Embark on a culinary adventure with Galbi, the quintessential Korean dish that captures the essence of tradition and tantalizes taste buds. These succulent short ribs, marinated in a symphony of flavors, are grilled to perfection, offering a delightful play of textures and a burst of savory goodness. Indulge in the classic Galbi recipe, featuring a marinade that blends soy sauce, garlic, ginger, and sesame oil, or explore variations that incorporate gochujang (Korean chili paste) or doenjang (fermented soybean paste) for an extra layer of complexity. Accompaniments like kimchi, pickled vegetables, and ssamjang (a spicy dipping sauce) add vibrancy and depth to the dining experience. Whether you savor Galbi as a main course or as part of a Korean barbecue feast, this dish promises an unforgettable culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GALBI (KOREAN-STYLE SHORT RIBS)

Galbi (Korean-Style Short Ribs) image

This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.

Provided by David Tanis

Categories dinner, easy, main course

Time 30m

Yield About 20 slices, 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

Steps:

Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams

KOREAN-STYLE SHORT RIBS (GALBI)

Korean-Style Short Ribs (Galbi) image

This classic Korean dish is called Galbi (or Kalbi) in Korea. The recipe was published in the New York Times food section but includes the adjustments most recommended by reviewers. It's quite easy to prepare, but it does require marinating time (at least 2 hours, but overnight is recommended), so plan ahead. If you buy...

Provided by Vickie Parks

Categories Ribs

Time 3h20m

Number Of Ingredients 19

Ingredients

3 lb beef short ribs (flanken style, cut in 1/2-inch slices across the bones)
1/3 c soy sauce
1/3 c brown sugar
1/3 c rice wine
1 Tbsp sesame oil
2 tsp black pepper
1/4 tsp ground cayenne pepper or gochujang
1 medium onion, peeled and quartered
1 red or green hot pepper, sliced
8 clove garlic, peeled
1 small asian pear - peeled, cored and quartered (you can use a regular pear or tart apple)
1/4 c water
1 piece fresh ginger (1 inch), peeled
2 tsp sesame seeds
4 to 6 fresh lettuce leaves
2 green onions, chopped (for garnish)
OPTIONAL ACCOMPANIMENTS
ssamjang (spicy korean soybean paste), for dipping
steamed white rice

Steps:

1. Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
2. Put onion, chile pepper, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight.
3. Bring ribs to room temperature, drain and discard marinade. In the meantime, preheat grill or oven broiler.
4. Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter, garnish with green onions and serve immediately with lettuce leaves on the side. Accompany with ssamjang and steamed rice, if desired.

Tips:

Choose the right cut of beef: Use short ribs that are at least 1 inch thick for best results. Flanken-style short ribs are a good option.

Marinate the ribs overnight: This will help tenderize the meat and infuse it with flavor. Be sure to use a flavorful marinade that includes soy sauce, garlic, ginger, and brown sugar.

Cook the ribs over medium-high heat: This will help caramelize the outside of the ribs and create a nice crust.

Baste the ribs frequently: This will help keep them moist and prevent them from drying out.

Cook the ribs until they are tender: This may take 30-40 minutes. You can check the ribs for doneness by inserting a meat thermometer into the thickest part of the meat. The ribs are done when the internal temperature reaches 145 degrees Fahrenheit.

Serve the ribs with your favorite sides: Some popular options include rice, noodles, and vegetables.

Conclusion:

Galbi, the Korean-style short ribs, is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a weeknight meal or a special occasion. You can find many different recipes for galbi online or in cookbooks. With a little planning and effort, you can easily make this dish at home.