Friday, December 7, 2012

Galbi / Kalbi

This Galbi recipe was so good.  My son, the extremely picky eater, liked it a lot.  He's the foodie in the family. This recipe is definitely a keeper.  I'll make it again and post pictures then, maybe.

5 pounds Korean style beef short ribs
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear or Bosc pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
1 tablespoon grated ginger.

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade.

In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated.

Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side.

Garnish with thinly sliced green onions, if desired.

Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Or, bake in oven at 375F for 20 minutes.  Broil for 5 minutes.

Reduce marinate into a glaze to grilled meat.

Update:  The reduced marinate turned to a very unappetizing muddy brown color, and tasted too sweet.  I wouldn't do this again.

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