Galbi Marinade Recipes

KALBI (MARINATED BEEF SHORT RIBS)

Steps:

• Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
• Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

KALBI MARINADE

Steps:

• Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS

Steps:

• Make Marinade: Whisk Marinade ingredients in a bowl.
• Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

KALBI MARINADE

Steps:

• Place all ingredients in a medium sized bowl or at least 2 cup measuring cup.
• Whisk together well.
• Pour over ribs and let marinate 6 - 8 hours or overnight.

GALBI (KOREAN BBQ BEEF SHORT RIBS)

Steps:

• Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)
• Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you'll want to marinate.
• It's best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.

GALBI (KOREAN-STYLE SHORT RIBS)

Steps:

• Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
• Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
• Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

KALBI (MARINATED SHORT RIBS)

Steps:

• For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

KOREAN MARINATED SHORT RIBS (GALBI) RECIPE BY TASTY

Steps:

• Rinse the short ribs under cold water. Soak in fresh cold water for 30 minutes to get rid of any impurities and bone fragments.
• Meanwhile, make the marinade: In a blender, combine the Asian pear, yellow onion, ginger, garlic, soy sauce, water, brown sugar, honey, and sesame oil and blend until smooth.
• Remove the short ribs from the water and pat dry. Transfer to a clean container and pour the marinade over the short ribs. Mix well to make sure the short ribs are evenly coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
• Heat 1 tablespoon of vegetable oil in a Korean barbecue griddle, large cast iron skillet, or nonstick pan over medium heat. Working in batches to avoid overcrowding the pan, cook the short ribs until they reach your desired doneness, flipping only once to retain the moisture in the meat, 2-3 minutes per side. When the ribs are almost done cooking, cut between the bones into smaller pieces. If not using a Korean barbecue griddle, use paper towels to absorb any excess sauce as the meat cooks.
• Serve the galbi on a bed of thinly sliced yellow onion and top with the green onion.
• Enjoy!

KALBI - KOREAN SHORT RIBS BLENDER MARINADE

Steps:

• Rinse ribs under water to remove any bits of bone. Drain. Trim any chunks of fat but most of the fat will melt away during grilling time. These ribs were good quality ones with minimal fat. Drain washed ribs.
• While ribs are draining, cut onion into chunks or just half, if onion is small. Cut green onions into shorter lengths to fit into the blender. Here's all the ingredients for the marinade to go into the blender.
• In a blender or chopper, add onion and 1/2 cup water. Blend until smooth.
• Add remaining 1 cup soy sauce, 1/2 c red wine, 1 c sugar, garlic cloves, green onions, 4 T sesame oil, 1 T sesame seeds, 1 tsp pepper and optionally 2 T green plum syrup (if you want to).
• Blend until smooth.
• In a container, add Kalbi pieces and the marinade. Mix everything so each piece is evenly coated.
• Let ribs marinate in the fridge for at least 1 hr to overnight. If you are in a hurry, even 30 minutes will work.
• Take ribs out of the fridge and heat your oven broiler for 5 minutes. Lay out your Kalbi on a metal grill pan and broil it on the top rack for 4 minutes for the first side. Then turn it over and grill another 3 minutes on the other side.
• Serve immediately with rice and other Korean side dishes.

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• Preparation: 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 (you may need 2). 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.