From the pan to the grill—bulgogi and galbi bring the best of Korean flavors! 🥩🍚
Recipes👇
Galbi Korean BBQ Short Ribs
Ingredients:
4 pounds cross-cut beef short ribs (galbi cut)
1/2 Korean/Asian pear (or 1 kiwi)
2 tablespoons minced garlic
1/2 medium white onion
1 teaspoon minced ginger
1/2 cup soy sauce
1/2 cup water
3 tablespoons sugar
2 tablespoons honey
1/4 cup mirin
2 tablespoons sesame oil
1 teaspoon black pepper
Sesame seeds for garnish
Green onion for garnish
Instructions
For the ribs:
Rinse the ribs to wash off bone dust and remove some blood on the surface. Drain well. Pound the meat lightly with a meat tenderizer. This second part helps tenderize the meat, but you can skip it if you want.
For the marinade:
Blend the pear (or kiwi) together with the onion, garlic, and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.
Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.
Cooking the ribs:
Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
Broiling in the oven: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.
Pan-frying: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned.
Enjoy!
Korean Beef Bulgogi
Ingredients:
2 lb top sirloin steak, thinly sliced
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced garlic
1 tablespoon grated ginger
1 tablespoon sesame oil
2 tablespoons mirin
1 tablespoon rice vinegar
1 pear (Korean pear preferred), grated
1 teaspoon ground black pepper
2 green onions, finely chopped
1 teaspoon sesame seeds
Instructions:
Prepare the Beef:
If your beef is not pre-sliced, freeze it for 30 minutes before slicing it thinly against the grain.
Make the Marinade:
In a bowl, mix soy sauce, brown sugar, grated pear, grated onion, garlic, ginger, mirin, sesame oil, and black pepper until combined.
Marinate the Beef:
Add the sliced beef to the marinade and mix well. Cover and refrigerate for at least 1 hour (overnight for best flavor).
Cook the Bulgogi:
Grill method: Cook over medium-high heat for 1-2 minutes per side until browned.
Stir-fry method: Heat a pan over medium-high heat, add a little oil, and stir-fry the beef until cooked through (about 4-5 minutes).
Serve:
Garnish with sesame seeds and green onions. Serve with steamed rice, lettuce wraps, and side dishes.