Galbi means “ribs” in Korean, and is a popular Korean dish served in many places. I recently had this amazing dish at a friends house and was blown away. I did some research and found some commonalities amongst every recipe on the internet. I decided to make a few minor modifications to make it my own.
Most recipes seemed to have a lot of sugar, so my first thought was to cut back a little on the sweet and add a little heat.
The other commonality was everyone seemed to use a blender to make their marinade. I decided to finely dice all of my ingredients, this allowed for pieces of the ingredients to remain on the meat during grilling.
The last difference was, everyone seemed to marinade their meat for several hours to overnight. I made great use of my Chamber Sealer from VacMasterFresh, this allowed to “Rapid Infuse” or “Rapid Marinade” my meat. This allowed to me the same quality of marinade in minutes rather than hours….
Here are the Ingredients:
5 lbs of Beef ShortRibs (ask your butcher to slice 1/4″ thick”)
1/2 cup Dark Soy Sauce
1/2 cup Water
1 Korean Pear
8 cloves of Garlic
1/2 White Onion
1/4 cup Green Onion
1/4 cup Ginger
1/4 cup Rice Cooking Wine
2 tsp Sesame Oil
1/4 cup Brown Sugar
1/4 cup Chilli Paste
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