Korean BBQ Short Ribs (Galbi)
“Galbi” in Korean literally translates to “ribs,” and this dish is beef short ribs cut thinly across the bones. You can easily find this cut at Korean grocery stores, but if not, just explain to the butcher how you want the short ribs to be cut. Also, you are doing it wrong if you use utensils eat the meat. The bone is there so you can hold it with your fingers while you tear into the meat. It’s the only way to eat it!
- 3 lb3 lb 3 lbBeef Short Ribs, cut across the bones, about ¼-⅓ inch thick
- 0.666 cup0.666 cup 0.666 cupCoconut Aminos
- 0.25 cup0.25 cup 0.25 cupWater
- 0.5 whole0.5 whole 0.5 wholeOnion, cut into chunks
- 0.5 whole0.5 whole 0.5 wholeFuji Apple, cored and cut into chunks
- 2 Tbsp2 Tbsp 2 TbspApple Cider Vinegar
- 2 Tbsp2 Tbsp 2 TbspToasted Sesame Oil
- 4 cloves4 cloves 4 clovesGarlic
- 1 pieces1 pieces 1 piecesGinger Root, about 1 inch
- 1 tsp1 tsp 1 tspBlack Pepper
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the short ribs in a large resealable bag.
- Add all ingredients for the marinade in a blender and blend until smooth. Pour the marinade into the bag with the short ribs, and seal.
- Transfer to the refrigerator and marinate for 1 hour to overnight.
- Remove the beef from the refrigerator 30 minutes before cooking.
- Preheat the grill over medium high heat. Grill the beef for 2-3 minutes on each side, until cooked through and slightly charred. You can also pan fry them with 1 tbsp of cooking oil in a skillet with over medium high heat for the same amount of time.
- Cut the meat so each section contains a bone, before serving. Garnish with chopped green onions, if desired.
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