Asia: South Korea: South Korean Galbi (Barbecue Short Ribs)


South Korea:




South Korean Galbi (Barbecue Short Ribs)



¾ cup soy sauce

¾ cup water

3 tablespoons white vinegar

2 tablespoons sesame oil

½ large onion, minced

¼ cup minced garlic

¼ cup dark brown sugar

2 tablespoons white sugar

1 tablespoon black pepper

3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3- to 1/2-inch-thick across bones)



Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper, whisking until sugars dissolve. Submerge ribs in the marinade. Cover the bowl and refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat.

Remove ribs from marinade and shake off excess; discard marinade.

Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.



You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.

Author: orenalwpusr

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