Score. I found a great deal on short ribs at H-Mart, and excitedly scooped up a pack. Actually, I scooped up TWO packs, but a little voice in my head told me not to be greedy, so I summoned all the willpower I had and put one back.
It was my first time getting my hands on cross-cut short ribs, so I was super excited. I had been wanting to do this for two whole years now, and finally had everything: the recipe (from a real Korean person!), the ingredients, and the all-important properly cut short ribs. It didn’t matter that I didn’t have a grill…..I had our trusty cast iron pan + broiler <3
As nicely as the cast iron pan + broiler worked, I would LOVE grilling this for real some day, for that awesome barbecued flavor.
Galbi (Grilled Beef Short Ribs)
Recipe from Angela Pau
1. 4 lbs. cross-cut beef short ribs
2. 1 large bottle of cold soda (I like to use seltzer because while it’s still acidic, it doesn’t contain extra sugar and other strange ingredients.)
- 1 small Asian pear, grated (The original recipe calls for a Korean pear; If it’s soft enough, I just mash it with a fork.)
- 1/2 small onion, grated
- 1 tsp grated ginger (Not a huge fan of ginger, so I may cut back next time)
- 2 Tbsp garlic, finely chopped
- Green Scallion (I didn’t have this, so I left it out)
- 4 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbps toasted sesame seeds
- 2 Tbsp toasted sesame oil
- 1/2 cup Soy Sauce (not low sodium)
2. Combine the short ribs and seltzer in a large bowl. Sit for a few hours. This does two things: 1) The acid from the carbonation helps tenderize the meat; and 2) the cold soda helps drain the blood from the meat.
Prepare the marinade
Combine the meat + marinade
Place the meat and the marinade in a large ziploc bag, flipping several times to ensure the meat is fully coated. Marinate over night.
Barbecue the meat on a grill, or broil in an oven. If broiling like I did:
1. Place meat in a cast iron pan.
2. Place pan on a rack positioned near the broiler at the top of the oven.
3. Broil for several minutes until meat is browned/sizzling. I like it barely charred on the outside, and still a little pink inside (I would have liked positioning the oven rack one level higher, to get slightly more charring, and caramelization of the fruit/sugar without cooking the inside more, but my mom was convinced I would set the house on fire).
Oof, look at that lustrous layer of fat.