Galbi (or Kalbi As its often spelled) are flanken style cut beef short ribs that are marinated in a sweet and savory sauce then grilled hot and fast. If you've ever had them at a Korean restaurant and want to relive that magic at home here's how we do it. if you don't have one of those cool table top grills like they do in the restaurant don't fret. You most likely have a worthy alternative at home. We used our Blackstone griddle to make ours but you could easily grill them over some hot coals in a weber kettle ( get your coals as high up as possible). Even a cast iron pan on high heat would work. The key is cook them hot and fast so they can get into your belly.
The Meat
1-4 lbs of flanken style beef short ribs cut between 1/8-1/4" thick
The Sauce
2 cups Orange Juice
2 Cups Soy Sauce
1 Cup Sugar
1 Cup Sesame Oil
1 Cup Mirin OR a light fruit juice like apple or guava
2 Kiwis ( just the pulp)
1 cup Garlic cloves
1 bunch of scallions plus extra for garnish
1 Large onion
5 Tbs toasted sesame seeds and extra for garnish
The Cook
1) Coarsely chop all vegetables.
2) Add all sauce ingredients to a blender and blend on high until smooth.
3) Put your short ribs in a big zip lock bag and cover with marinade. Make sure to move them around so they all get some coverage. Marinate overnight or at a bare minimum 2 hours in the fridge. Agitate the bag every now and then. Any unused marinade can be refrigerated for the vegetables or other sides.
4) Get your Grill, Griddle, or Cast iron hot
5) Cook your ribs for roughly 8-10 minutes, flipping half way through so they get a nice char.
6) Serve whole or use kitchen shears to cut in between the rib bones for some one bite finger food.
7) Garnish with thin cut scallions, sesame seeds and let your camera eat it all up for the gram.
And that's it folks. Delicious Galbi that can be prepped the night before and cooked up during the week for a quick, easy meal the whole family will enjoy. Pair it up with some grilled veggies or kimchi fried rice and you'll be enjoying that good Korean BBQ right at home!
Don't forget to use up the extra marinade within a week. It goes great on almost anything. We like it on chicken thighs or wings, duck, vegetables, and pork chops.
