Galbi ribs, also called Kalbi, is one of the most important grilled recipes of Korean cuisine. This ancient and traditional dish is very easy to prepare and so delicious! Beef ribs are marinated in a, fruit, vegetable and soy mixture, then quickly grilled: so good!
INGREDIENTS:
- 4 to 6 Flanken beef ribs
- 1 tsp fresh ginger root, grated
- ½ pear (best if Bosc, medium ripe)
- 4 spring onions
- 3 cloves of garlic
- 1 cup soy sauce
- 2 tbsp rice wine
- 1 tsp black pepper, grated
- 1 tbsp sesame seeds
- 3 tbsp brown sugar
- 1 tbsp sesame oil
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ORIGIN OF GALBI RIBS
The role of beef meat in the history of Korean cuisine is particular and controversial.
In the past, the Korean economy was mainly dependent on agriculture, and cattle was critical for working in the fields.
That's why, starting from the 14th to the 18th century, the beef meat had been destined exclusively for the Joseon dynasty court's tables. The only butchers allowed to kill and slaughter the cattle were under the order of the King.
During the centuries, the prohibition to butcher cows had been more flexible: the countrymen started to slaughter and eat the old animals.
The beef meat was preserved for the festivities: the noblest cuts were usually grilled, and the tougher and fatter parts used to be boiled, steamed, or braised.
Starting from the middle of the 18th century, the Joseon family changed the law supporting cattle's proliferation intended to slaughter among the population.
THE TRADITIONAL GUI
As I said, beef meat's role in the popular cuisine became a symbol of festivities and family gatherings.
The most popular Korean grilled recipes, called Gui or Guee (grilled dish), are traditionally cooked and shared along with family and friends.
The grill (called Gupta) is typically positioned at the center of the table, and everyone can cook its preferred piece of meat and vegetables.
Once cooked, the meat is often wrapped into lettuce leaves along with boiled rice, red chili paste, soybean paste, and/or garlic.
The main dish is served along with several sides, for instance: Gamja (Potato Salad), white rice, Hobak Jeon (zucchini fritters) or Kimchi (fermented cabbage)
TRADITIONAL KOREAN BEEF RECIPES
Among several recipes, the most famous Korean beef dishes are:
BULGOGI (grilled ribeye strips) - this Gui originated from North Korea is as simple as tasty: marinated beef or pork strips, a quarter-inch thick, are quickly grilled on fire. When are prepared with beef, the preferred cuts are Rib-eye and Brisket.
GALBI GUI (grilled beef ribs) - This is another classic grilled dish: flanken beef ribs marinated and quickly grilled
GALBI JJIM (beef ribs stew) - if Bulgogi and Galbi Gui are quickly seared, Galbi Jjim is slow-cooked hours and hours until juicy and tender. Here the traditional recipe!
GALBITANG (Beef ribs soup) - this is another traditional way to slow cook beef ribs: a hearty and delicious beef soup!
KOREAN GALBI RIBS RECIPE
GALBI RIBS RECIPE - Korean flanken beef ribs - all you need to know!
Galbi ribs, also called Kalbi, is one of the most important grilled recipes of Korean cuisine. This ancient and traditional dish is very easy to prepare and so delicious! Beef ribs are marinated in a, fruit, vegetable and soy mixture, then quickly grilled: so good!
Ingredients
- 4 to 6 Flanken beef ribs
- 1 tsp fresh ginger root, grated
- ½ pear (best if Bosc, medium ripe)
- 4 spring onions
- 3 cloves of garlic
- 1 cup soy sauce
- 2 tbsp rice wine
- 1 tsp black pepper, grated
- 1 tbsp sesame seeds
- 3 tbsp brown sugar
- 1 tbsp sesame oil
Instructions
GALBI GUI MARINADE
- First, peel the half pear, discarding the stem and seeds, then dice it roughly.
- Now, grate the ginger root and the cloves of garlic.
- Then, slice the spring onions into thin rounds. Save some green rounds for the final decoration.
- At this point, combine the brown sugar, the rice wine, the sesame oil, and the soy sauce, mixing them well.
- Finally, add the ginger, the pear, the garlic, the onions, and the grated black pepper.
MARINATING AND STORING THE RIBS
- Now, place the flanken ribs into a box and add the Galbi Marinade.
- Massage the meat for a few minutes, then cover and store in the fridge for at least 4 hours, best if one night.
SEARING AND SERVING
- Once ready, filter the marinade and clean the ribs off the pear and vegetable pieces.
- Now cook the meat on a grill or a pre-heated cast iron skillet, flipping and brushing the beef ribs with the filtered marinade until well done.
- Complete with sesame seeds and green spring onions rounds.
- Serve immediately, very hot!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1663Total Fat 127gSaturated Fat 50gTrans Fat 0gUnsaturated Fat 61gCholesterol 364mgCarbohydrates 18gFiber 3gSugar 11gProtein 105g
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TAKE A LOOK AT THIS!
GALBI JJIM RECIPE - Korean braised short ribs
I like how you mentioned that massaging the meat is a good way for the taste. My sister mentioned to me last night that she is planning to try savory beef galbi for her birthday next week asked if I have any idea what is the best option to do. Thanks to this informative article and I'll be sure to tell her that we can try the restaurant that I know as they have good reviews.