[Cooking with Her Excellency, Serbia] L.A. galbi (thinly sliced barbecued short ribs)
1 kilogram (2.2 pounds) beef short ribs
Sauce:
150 milliliters (2/3 cup) soy sauce
150 milliliters (2/3 cup) water
75 grams (1/3 cup) sugar
75 grams (1/3 cup) honey
100 grams (1/2 cup) onion, minced
50 grams garlic (1/4 cup), minced
10 grams (2 teaspoons) black pepper
10 milliliters (2 teaspoons) sesame oil
Sesame seeds, minced pine nuts and sliced green onion for garnish
Serves 4
1. Wash and rinse meat in cold running water for 3 hours. Set aside.
2. Puree all ingredients for the sauce in a blender until completely smooth.
3. Evenly coat the meat in sauce and let it sit in the fridge for 1 hour.
4. Turn the ribs over and leave to marinate for another hour.
5. Heat a pan over high heat until smoke rises, and grill the meat for 2 minutes on each side.
6. Coat the meat with sauce on both sides and grill both sides for 2 minutes more.
7. Garnish with sesame seeds, minced pine nuts and sliced green onions.
Serve with a side of grilled tomato, mushroom and onion.
with the Korea JoongAng Daily
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