Sautéed Galbi: Korean BBQ Short Ribs on the Grill
Ready to dive into a flavor-packed experience? Here's a revamped recipe for Korean Grilled Short Ribs (Galbi Ssanju Ssam) — a delightful dish that marries the sweet and savory flavors of beef, garlic, onion, and soy sauce. Get ready to savor the umami explosion! 🤤
Yield: 4 servingsDifficulty: Medium-HighTotal Cook Time: Up to 26 hoursActive Time: 1 hour
Ingredients
- Short Ribs:
- 2 pounds beef short ribs, either:
- 1/4 inch flanken cut (for L. A. Style)
- 1 inch cross cut (for traditional style)
- Salt (for seasoning)
Marinade
- 1/2 cup natural brewed soy sauce
- 1 small onion
- 1 small Asian pear or semi-sweet apple
- 6 cloves garlic
- 1 inch fresh ginger
- 1/2 cup brown sugar or 3 tablespoons honey
- 4 green onions
- 2 teaspoons sesame oil
- 1 tablespoon rice wine
- 1/2 teaspoon black pepper
- Water (as needed)
Additional Ingredients (for Galbi Ssam)
- 4 bunches red leaf lettuce
- Sticky rice
- 6 cloves garlic
- Fresh jalapenos (optional)
Ssamjang (optional dipping sauce)
- 4 tablespoons soybean paste (Korean-doenjang / Japanese-Miso)
- 4 tablespoons medium ground red chili powder
- 1 teaspoon sugar
- 2 green onions
- 4 cloves garlic
- 1 tablespoon sesame seeds
- 1/2 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- Water
Instructions
- Prepare the Marinade:
- Cut onion, pear/apple, and ginger into small pieces and place in a blender with garlic and water to create a smooth paste. Transfer the paste to a bowl.
- Finely chop the green onions and add to the bowl. Mix well.
- Add the remaining marinade ingredients (soy sauce, sesame oil, rice wine, black pepper, and water as needed). Mix well and let stand for at least 15 minutes.
- Prepare the Short Ribs:
- If using 1/4 inch flanken cut: Sprinkle salt on both sides and let sit for 10 minutes.
- If using 1 inch cross cut: Separate the ribs, make small incisions in the "meaty" side, and turn a small knife 90° to slice the meat at roughly 1/8 inch thickness outward, until just short of slicing through. Repeat for each rib section. Salt lightly and let sit for 10 minutes.
- Place the meat in a bowl and cover with marinade. Mix well. If needed, refrigerate the marinade for later use.
- Let the meat marinate for 1 hour, or up to 24 hours, depending on your schedule. Optionally, you can freeze the marinated meat for later use.
- Cooking:
- Preheat your grill to high heat.
- Grill the short ribs until well-browned on both sides (about 2 minutes per side). Be mindful that the meat is fully cooked before serving.
- (Optional) Prepare Galbi Ssam:
- While marinating, mix the Ssamjang dipping sauce and prepare the lettuce leaves, rice, sliced garlic, and fresh jalapenos.
- Wrap the cooked short rib meat in lettuce leaves along with rice, garlic, jalapenos, and Ssamjang, as desired.
- Enjoy your Korean Grilled Short Ribs (Galbi Ssanju Ssam)!
Tips and Tricks
- Use thinly sliced short ribs for even cooking on the grill.
- Serve with a variety of Korean side dishes for a complete meal. If you'd like a dipping sauce, consider preparing Ssamjang.
- Don't forget to practice the art of wrapping your Galbi Ssanju Ssam perfectly in one mouthful!
- This revamped Korean Grilled Short Ribs recipe (Galbi Ssanju Ssam) not only provides nutritional values from the beef, but also the sweet and savory flavors of garlic, onion, and soy sauce.
- To achieve a consistent yield of 4 servings, it is recommended to use either 1/4 inch flanken cut or 1 inch cross cut beef short ribs.
- The marinade, containing ingredients like soy sauce, Asian pear, and sesame oil, requires a brief rest and can be used to reinforce the marinated short ribs later, if necessary, for an enhanced flavor.
- This Korean Grilled Short Ribs recipe, categorized as Medium-High difficulty and requiring up to 26 hours, provides detailed instructions, along with optional dipping sauce (Ssamjang) and Galbi Ssam wrapping suggestions, ensuring a delightful and memorable meal experience.
