The best Galbi of my life
3 Mar
Welcome new readers! It’s great to have you all here!
Galbi (marinated beef short ribs) is one of the better known Korean dishes, commonly referred to as type of “Korean bbq”. This particular kind of Galbi is called LA Galbi, which is cut lengthwise. There is another kind that is often seen in restaurants, where the bone is bigger and the meat is wrapped around it.
I was pleasantly surprised with how yummy this dish came out, since it was my first time making it. The marinade had the right amount of sweetness (SUH-WEET!), and thanks to the sake, the meat was tender. As hard as it is to wait, note that marinating the meat overnight is highly recommended.
I had some for dinner yesterday, with rice and Kimchi. DAYAM. What a yummy meal! By the end, I was cleaning off the bones, licking my fingers with sauce all over my chin and crying for more. 
Recipe: Galbi (Marinated short ribs)
Ingredients:
2 pounds of Galbi (about 15-17 strips)
1/2 cup of soy sauce
1/4 cup of Sake (or rice wine)
2 tablespoons of Mirin
1 tablespoon of honey
1 tablespoon of brown sugar
2 1/2 teaspoons of sesame oil
2/3 of a medium onion, pureed
3 stalks of green onions, diced
5 cloves of minced garlic
Sprinkle of sesame seeds
Procedure:
1. In a large bowl, add sake and mirin to the meat and mix together, using a pair of tongs (or your hands!). Let it sit in the fridge for at least 30 minutes. It’s ok. You can make the marinade while waiting. 
2. Peel and cut onion into about 8 pieces. Puree onion in a blender or food processor until smooth.
3. Meanwhile, in a separate bowl, mix together the onion puree, soy sauce, sesame oil, sugar, honey, green onions, garlic and sesame seeds.
4. Pour the marinade over the meat. Make sure everything is covered in the marinade.
5. Heat up a pan to high for about a minute. When the grill is screaming hot, add meat (be careful – it will splatter). After a couple of minutes, lower heat and cook through, flipping when the side that is not touching the pan starts to brown. This should take about 3-5 minutes, if you want it well cooked.
6. Serve with rice. Or wrap it in romaine lettuce and sahmjang.
Am I secluding my vegetarian readers? My apologies! How about leaving me a yummy vegetable dish recipe for me to try?
