Korean BBQ Short Ribs (Galbi)

EternalVoyager

EternalVoyager

Culinary Explorer

Hello everyone! I really love Korean cuisine, I find their use of natural and fantastic ingredients truly captivating. Their dishes have a unique taste that I truly enjoy. This one, in particular, is a favorite of mine, and I would love to share the recipe with all of you. Thanks!​

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Ingredients
korean.jpg

  • 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)

Directions​

  1. 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.
  2. Preheat an outdoor grill for medium-high heat.
  3. Remove ribs from marinade and shake off excess; discard marinade.
  4. Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

    Gamsahabnida!!;)
 
I let it marinate for almost 24 hours and it turned out awesome! the flavors really sipped in! I also cooked down the marinade and drizzled it over the cooked ribs, it added extra flavor! Super yummy!
 
EternalVoyager said:

Hello everyone! I really love Korean cuisine, I find their use of natural and fantastic ingredients truly captivating. Their dishes have a unique taste that I truly enjoy. This one, in particular, is a favorite of mine, and I would love to share the recipe with all of you. Thanks!​

​

IngredientsView attachment 490​

  • 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)

Directions​

  1. 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.
  2. Preheat an outdoor grill for medium-high heat.
  3. Remove ribs from marinade and shake off excess; discard marinade.
  4. Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

    Gamsahabnida!!;)
Click to expand...
Thanks for sharing this recipe, I'll try this for the 1st time.🥰
 
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