Galbi (barbecued short ribs)

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Galbi (barbecued short ribs)


800 grams (1.75 pounds) beef short ribs

For sauce:

60 grams (4 tablespoons) soy sauce

30 grams (2 tablespoons) sugar

10 grams (2 teaspoons) starch syrup

170 grams (¾cup) water

20 grams (4 teaspoons) mirim, a type of cooking wine

10 grams (2 teaspoons) jeongjong, rice wine

100 grams (3.5 ounces) onions

50 grams (1.7 ounces) green onions

100 grams (3.5 ounces) pear

20 grams (4 teaspoons) minced garlic

20 grams (4 teaspoons) sesame oil

10 grams (2 teaspoons) sesame salt

Black pepper

Serves 4

1. Wash and rinse meat in cold running water for 3 hours. Set aside.

2. Blend onions, green onions and pear separately in a blender.

3. Mix together all of the ingredients for the sauce.

4. Evenly coat the meat in sauce, and let it sit in the fridge for 1 day.

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 until well cooked. Serve on a plate.

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