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- Meat and poultry
This is an easy way to make Korean BBQ ribs. This can also be grilled in the oven for the same amount of time.
203 people made this
- 180ml soy sauce
- 180ml water
- 3 tablespoons vinegar
- 4 tablespoons dark brown soft sugar
- 2 tablespoons caster sugar
- 1 tablespoon black pepper
- 2 tablespoons sesame oil
- 4 tablespoons minced garlic
- 1/2 large onion, minced
- 1.25 to 1.5kg Korean-style short ribs (beef chuck flanken, cut 1 to 1.5cm thick across bones)
MethodPrep:15min ›Cook:10min ›Extra time:7hr › Ready in:7hr25min
- Pour soy sauce, water and vinegar into a large, non-metallic bowl. Whisk in brown sugar, caster sugar, pepper, sesame oil, garlic and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with clingfilm. Refrigerate 7 to 12 hours; the longer, the better.
- Preheat an outdoor BBQ for medium-high heat.
- Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated BBQ until the meat is no longer pink, 5 to 7 minutes per side.
Beef chuck flanken-style ribs contain rib bones and alternating streaks of lean meat and fat. The cut is lengthways, rather than between the ribs as in the case of beef cut short ribs.
Reviews & ratingsAverage global rating:(229)
Reviews in English (171)
Hi folks I just wanted to add some information I thought might be helpful. I'm Korean & galbi is always a favorite!The crockpot method everyone is mentioning is actually a legit Korean Dish called Galbi Chim (Braised Shortribs) Make sure and skim off the fat when it's done.. there will be a lot! I like to use shortribs that are a few inchs across. Makes for a nice meaty piece. Additions of carrot, chestnut, boiler onion and potato is delish! Eat w/some steamed rice as the flavors will be pretty concentrated to eat alone.Tip from my mom: remember to rinse off the ribs well before marinading. Give the bones a good rub with your hands under some running water or you will bite in and get bone bits. Ouch! We like to just leave them in a colander to drain a bit. Also the addition of 1/2 a grated kiwi or some pineapple will really make the meat tender if you intend to grill it. Just make sure not to leave it in the marinade for more than a day. I got carried away once and my meat fell apart as I was trying to put it on the grill!-04 Dec 2008
by Brian Smith
Having spent considerable time in various eateries throughout South Korea, salivating over Gal-Bi, and missing it, I was brought back with this recipe. Thank you. I sent some with my spouse, to serve to an elderly Korean girl friend of hers. It definitely passed the test. She loved it. She offered a suggestion...Pepsi. She told me to add Pepsi! I added about a quarter can to the recipe and it rocks! Either way it's a great, great Korean taste to die for.-24 Jul 2008
One of my new favorites, and always a huge hit at barbecues (cut into one bone per piece and served as finger food) or dinner parties (served over rice). I've always made it exactly as suggested, and typically marinate it over night.A lot of people have been slow cooking this, and that's good too, but I definitely think it's best grilled. I recommend using hardwood charcoal, which burns hotter, and cooking for 3-4 minutes per side.This cut of meat is sometimes hard to find, and even when you can, the selection can be very inconsistent -- too thick or too fatty. If it's too thick, it helps to pound it out into thinner slices.-02 Aug 2008
Korean Short Ribs (Kalbi or Galbi)
Korean short ribs, also known as kalbi or galbi made with kalbi marinade were my right of passage into my husband’s Hawaiian and Korean heritage. They are also an easy way to feed a crowd and enjoy grilling season !
If you are looking for more traditional baby back ribs, check out my How to grill perfect baby back ribs.
About the recipe
When you're craving barbecue but don't want to spend hours outside tending the grill, do what Virginia Willis does and take the "grill" inside for low and slow oven-roasted ribs. In this recipe, Willis takes inspiration from Korean barbecue and makes a marinade similiar to that used with beef bulgogi.
When it comes to deciding what type of ribs to cook, you have basically two choices: spare ribs and baby back ribs. Spare ribs are cut from the ribs closest to the belly and are meaty, bony and thick. Baby back ribs are cut from where the rib meets the spine. They’re only called “baby” because they are shorter and thinner than spareribs they don’t refer to the age of the pig. Either will work in this recipe. Baby back ribs are leaner and take less time to cook.
This is a quick and easy LA galbi recipe. The marinating time is longer than the traditional method but the prep time is quicker and this will result in more consistent taste. The biggest success factors for this recipe are to use the right ratio of soy sauce, sugar and water, and to marinate overnight if not 24 hours. See authentic traditional galbi recipe here.
Marinade ratio and marinating time:
The default ratio of the marinade ingredient here is 1 part soy sauce, 1 part sugar and 3 parts water. This ratio is for marinating overnight. (24 hours is ideal but you need at least 8-12 hours.)
Reduce the amount of water as the marinating time decreases. For example, if you only have 2-3 hours, use equal parts of soy sauce, sugar and water (1:1:1).
If you have no time to marinate, you can pour some marinade in the pan and braise the meat in the sauce until the sauce is gone. Then, brown the meat on high heat. It won't be as good as properly marinated one but it will still taste much better than bland meat.
Optional Ingredients and Substitutions
-Adding cheong-ju (korean rice wine) OR white wine will enhance the flavor. For 5 servings, add 1/2 to 1 cup of wine. But remember to decrease the amount of water as you add the wine. For example, if you are adding 1 cup of wine, use 1 less cup of water in the marinade.
-Adding ground Asian pear can give a very nice flavor. For 5 servings, add 1 pear.
-If you don't like using sugar, you can use pineapple juice or honey instead.
-Adding ground kiwi will tenderize the meat. For 5 servings, add 1 or less.
Sesame Seeds: You can omit sesame seeds.
LA Galbi: You can use other cuts of beef. If you are using thicker cuts, decrease the amount of water.
Frequently Asked Questions
Can I cook galbi in a pan on stove top?
Yes. If using stove top, cook both sides of the meat on high heat until outside is browned (3-7 minutes). Make sure to let the marinade drip off the meat before placing in the pan. If there is much marinade in the pan, the meat will be boiled instead of pan-fried and the meat will be less tasty.
Can I cook galbi in oven?
Yes, but cook on high heat (475-500 F) until it’s almost cooked and put it on broil on high heat in the last 5 min or so to brown the outside.
My meat was too tough. What can I do?
In general, ribs are pretty fatty so it tends to be pretty tender. If you are using other cuts or want your ribs to be extra tender, you can add some minced kiwi to the marinade. Don't put too much though (½ kiwi is good for 600-800g of meat). Also, make sure your meat is thin.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs (Kal
This is probably the best homemade Korean grilled beef dish EVER, no exaggeration. I guess you can think of it as a Korean-style beef teriyaki. It is my daughter's favorite way to eat meat and I've never met an American who didn't like it. I was surprised not to find any other kalbi recipe on the zaar, though there are many for braised short ribs and the other korean bbq beef, bulgogi. Kalbi is simple and delicious. Growing up, I typically only had kalbi on special occasions, family holiday dinners, church picnics, and the like. In a restaurant, it can get very pricey but it's a real treat of an experience to have kalbi cooked right at the table and have all sorts of side dishes to eat with it. This recipe is also very flexible: easily doubled any sweeteners can work in place of sugar (pear juice, honey, brown sugar) easily fried in a skillet or broiled in the oven or grilled. You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you! The only important thing to remember is the proportion of sugar to soy sauce to water that will result in the best combination of sweet and savory. Prep time does not include marinating time.
LA style grilled beef short ribs
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.
The first time I tried LA galbi was about 20 years ago when I visited my sister living in LA. She prepared LA galbi for me and my family. I enjoyed the galbi a lot even though I was a little surprised to see the short ribs cut thinly and across the bone.
Regular galbi in Korea is cut differently. It’s cut across and along the bone. Each piece that goes on the grill is one section of the rib, with one piece of bone in it. It’s a lot thicker. LA galbi is only cut across the bone, not along, so each piece on the grill is a longer, thinner strip, and includes 3 pieces of bone.
The marinade is exactly same as authentic Korean galbi.
At the time I never asked why it’s called LA galbi. I assumed it was because it’s popular among Korean immigrants in America.
But writing this recipe I researched the origin of the name, I couldn’t find the real answer anywhere. So I like to become a detective today, investigating LA galbi:
LA galbi is cut laterally, so the name comes from the first 2 letters of the word “lateral.”
Korean immigrants living in Los Angeles, California innovated this cut.
In my personal opinion, theory #2 seems more likely. If #1 theory is true, where is the HO galbi (from the word horizontal)? : )
LA galbi had already existed before I tasted it 20 years ago, but I’ve never seen any other culture use this particular cut of short ribs for BBQ, only Koreans. If your culture also uses this cut, let me know in the comments. But as far as I know, it’s unique (note: as I learned, this cut is popular in Mexico).
Last year I had a chance to go a BBQ picnic with about 20 Americans. I brought my marinated LA galbi to let them taste it. Surprisingly, none of them had seen or tasted LA galbi before. They loved my LA galbi and more than 1 year later they’re still talking about how good it was.
But if Koreans invented LA galbi, there must be someone or some group of chefs responsible, somewhere. If you’re the inventor, or know who he or she is, please contact me at [email protected] I want to interview you! You can share the history of LA galbi and the origin of the name, I’m very curious about it.
Ingredients (for 4-6 servings)
- 3.5 LB (1.5 kg) of LA style beef short ribs
- black ground pepper
- green onions
- Trim excess fat from the short ribs and rinse a couple times in cold water.
- Soak the ribs in cold water for 10-20 minutes to remove the blood.
- In a large bowl, add ⅓ cup soy sauce, ⅓ cup water or cooking wine, ¼ cup honey (or ⅓ cup brown sugar), and 1 ts ground black pepper.
- Blend 1 Korean pear (about 2 cups’ worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid.
- Add it to your soy sauce base and add 2 tbs toasted sesame oil.
*tip: If you can’t find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well.
- Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.
- Add the ribs to the marinade and mix it well, by hand.
- Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time.
Make ssamjang dipping sauce: (see video)
- Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of toasted sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.
- Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.
- Cut a cucumber into strips 3½ inch to 4 inches in length and ½ inch thick (8-10 cm long x1½ cm thick),
- Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.
Let’s cook and eat!
- Grill, pan fry, or BBQ the ribs. The LA style cut is thin, so they’re cooked much faster than usual ribs. It takes only about 5 minutes!
- When the both sides are cooked, put them on a serving plate. Cut the meat part off the bone with scissors into bite sized pieces.
- Put a piece of meat on top of a lettuce leaf and a periilla leaf. Add dipping sauce, garlic, and a piece of green chili pepper. Fold it over into a small package, and pop it into your mouth in one bite!
Korean short ribs are cut across the rib and come cut with 3-4 ribs per piece. The ribs are cut 1/2 an inch thick. As a result, they cook very quickly!
They are cut thinner than many other cuts of beef ribs. This means they absorb the flavors of the marinade very well. This particular cut can sometimes be hard to find in your supermarket or local grocery store.
I have found that if you tell the butcher what you are looking for they are almost always willing to provide you with your request. You can also almost always find these short ribs at a Korean grocery or an Asian market.
Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain.
Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight.
If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side.
If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places.
Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately.
Korean BBQ Short Ribs (Galbi)
This caramelized Korean BBQ Short Ribs is super flavorful and easy to cook. Serve with lettuce leafs and steamed rice for a delicious Korean meal!
If you are a fan of Korean food, you have probably heard of Galbi. Galbi is a popular grilled dish in Korean cuisine. It’s essentially sliced beef short ribs marinated and cooked on a tabletop grill.
Last week, I ordered a reversible stove-top griddle from Amazon. It’s perfect for making Galbi at home and many other grilled dishes. I couldn’t wait to give my new griddle a try. Today, I made Korean BBQ short ribs (galbi) for dinner and we loved it. Now, I can’t wait to share the recipe with you.
When shopping for beef short ribs to make galbi with, I usually look for well-marbled ribs for extra tenderness and flavor.
This time, I used boneless beef short ribs I got from Sunrise Mart (a Japanese grocery store) to make this dish. They are prepackaged and sliced into an ideal thickness, I find it very convenient to cook with. But I like galbi made with bone-in beef short ribs as well.
With this sweet and savory marinade made with soy sauce, brown sugar and a couple other common ingredients, you can make delicious restaurant-quality Korean BBQ short ribs at home. Simply add everything into a blender and make a puree, the marinade is ready to be used.
It’s my first time using my new stove-top griddle and I am very happy with the result. After heating the griddle to 350ºF and grilled for about 4 minutes each side, the galbi has caramelized and developed a nice crispy edge.
You can enjoy this dish in a traditional Korean style by making a wrap (serve with lettuce leafs, and Korean BBQ sauce/Ssamjang), or simply with steamed white rice. Either way, it’s delicious!
I hope you enjoy making this tasty Korean BBQ Short Ribs BB at home. If you like this recipe, please leave a rating and share it with your friends!
It all starts with marinating the beef short ribs overnight in the refrigerator submerged in a bath of beef broth, soy sauce, brown sugar, garlic, ginger, sriracha, sesame, and Beef & Brisket Rub. This allows all of these Korean spices to infuse into the thick short rib meat, tenderizing and flavoring it as it sits.
There are several ways to cook beef short ribs. This recipe calls for barbecuing the ribs for 3 – 4 hours at low temperatures (250°F) occasionally basting the ribs with the leftover marinade. This combines the flavors of smoking at a low temperature while moisturizing the ribs as they cook.
Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.