Galbi (Korean barbecued ribs)
A beloved and iconic dish in Korean cuisine, celebrated for its sweet, savory, and smoky flavors. At its heart, galbi or kalbi consists of beef short ribs that are marinated in a flavorful sauce and then grilled, often at the dining table as part of a traditional Korean barbecue experience.
Ingredients
Instructions
Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, chili pepper and anise pepper, if used.
Place beef short ribs and marinade in plastic bag or utility dish, turning to coat.
Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, or overnight, turning occasionally.
Remove ribs from marinade and discard tthe liquid.
Place ribs on grill over medium coals. Broil 5 to 6 minutes.
Turn ribs over; brush or spoon on marinade. Cover and continue cooking 5 to 6 minutes or until desired degree of doneness.
Place ribs on platter, garnish and serve.
Eating galbi
Galbi is a cornerstone of Korean barbecue (gogi-gui), where diners often grill the meat themselves on a grill built into the center of the table. The marinated ribs are cooked over a hot flame until they are tender and slightly charred, creating a delectable contrast of textures.
Once cooked, the kalbi is typically cut into bite-sized pieces using kitchen shears. It can be enjoyed on its own with a bowl of steamed rice, but a popular and traditional way to eat it is in a "ssam" (쌈), or lettuce wrap. A piece of grilled galbi is placed on a fresh lettuce leaf, often accompanied by a dollop of "ssamjang" (a spicy soybean paste), a slice of raw or grilled garlic, and other "banchan" (side dishes) like kimchi. This creates a perfect, flavorful bundle that is eaten in one bite.
Notes
The magic of galbi lies in its marinade, a harmonious blend of ingredients that both tenderizes the meat and infuses it with a complex and irresistible taste.
The beef short ribs should be no more than 3/8 to 1/2" thick. There are two primary ways in which the beef short ribs for kalbi are prepared:
Traditional cut: The meat is carefully sliced away from the bone in a thin, continuous sheet, which allows for quick cooking and maximum flavor absorption.
LA galbi: This popular cut, said to have originated in the Korean community of Los Angeles, features the ribs being cut thinly across the bone, resulting in strips of meat studded with several small cross-sections of rib bone. This cut is particularly well-suited for grilling and has become widely popular both in and outside of Korea.
Garnish with with mild red chili peppers, more green onions and kimchi.
Marinating or resting time has not been included in the preparation time estimated.
Source
The term "galbi" (갈비) literally translates to "rib" in Korean, and while it can be prepared with pork, the most renowned version features beef short ribs.
Food in Asia