Korean food is something that in my opinion is liked by some, and not so much by others. Even I myself, don’t eat ALL korean foods. However I haven’t seen or met 1 person yet that doesn’t like Galbi. Galbi is basically a korean BBQ. Galbi basically means Ribs, but unlike baby back ribs, or spare ribs, regular Galbi is made with short ribs. The short ribs are normally marinated in a Galbi sauce, and this is where the special flavor comes in. This sauce is really easy to make, and will allow you to enjoy restaurant korean bbq taste at home. Another good thing? You don’t necessarily have to use short ribs. I personally use this marinade on lean meat, which tastes just as good with less fat.
First of all here are the ingredients you need.
Serving for 2 people
-Soy Sauce (1/2 cup, 4oz)
-Sugar (1/3 cup, 3oz)
-Water (1/2 cup, 4oz)
-Garlic (1/2 Tbsp)
-Sesame Oil (1/2 Tsp)
Put your 1/4 piece of apple and 1/4 onion into a chopper, and chop them to small pieces. Put them in a bowl, and add soy sauce, sugar, water, garlic, and about 2 dashes of black pepper. Mix it well, and add your meat to the marinade. You can pretty much add any type of beef, or even chicken.
Let the meat sit in the marinade for at least 12 hours in your refrigerator, and voila. It is now ready to cook.
Of course a BBQ Grill is probably the best way to cook any kind of meat. That applies to Galbi too. However, when you don’t feel like firing up the grill, or you are just obsessed with cast iron like I am these days, it is a good alternative to an actual grill. This does not mean a traditional pan, or even your oven will not suffice.
Once I get a good char on both sides, I cut the meat into bite sized pieces.
Galbi is normally served with a bowl of rice, and some green vegetables. Whether it is chopped green onions, a mixed green salad, or wrapped in lettuce, there is no right or wrong way to enjoy this delicious cuisine. Some of my friends eat just the meat. A couple cooking pointers when cooking Galbi? When cooking marinated short ribs, they come out best if you don’t keep flipping the short ribs. Wait until one side is fully cooked, and you start to see blood coming out. Flip once, fully cook the other side, and serve. When cooking marinated meat on a cast iron pan, the marinade can burn quickly, so make sure you keep an eye on your meat. Other than that, it should be no different from cooking any other type of meat. D.I