Cherry & Dennis Helper Habitat
Korean Galbi Gui Grilled Beef Ribs
韓式烤牛肋骨
Recipe overview
Korean galbi gui uses pear-soy marinade to make beef ribs tender, glossy and lightly charred.
01
Ingredients
Main ingredients
- 800 g thin-cut beef short ribs
- 180 g Korean pear
- 120 g onion
- 2 stalks spring onion
- 200 g lettuce
- 1 L cold water for soaking
Galbi marinade
- 4 tbsp soy sauce
- 2 tbsp sugar
- 3 cloves garlic
- 1 tbsp sesame oil
Finishing seasoning
- 2 tsp sesame seeds
02
Tools
- cutting board
- knife
- deep pan or pot
- wooden spoon
- measuring spoons
03
Steps
Step 1
Soak ribs in cold water for 30 minutes, drain and pat dry
Soak ribs in cold water for 30 minutes, drain and pat dry.
Step 2
Blend pear, onion and garlic to a paste
Blend pear, onion and garlic to a paste.
Step 3
Mix soy sauce, sugar and sesame oil; reserve two tablespoons as a serving sauce before it touches raw meat
Mix soy sauce, sugar and sesame oil; reserve two tablespoons as a serving sauce before it touches raw meat.
Step 4
Marinate ribs, covered in the fridge, for at least four hours
Marinate ribs, covered in the fridge, for at least four hours.
Step 5
Scrape off excess marinade and rest ribs for ten minutes
Scrape off excess marinade and rest ribs for ten minutes.
Step 6
Preheat a grill pan or frying pan over medium-high heat
Preheat a grill pan or frying pan over medium-high heat.
Step 7
Cook ribs in batches for two to three minutes per side
Cook ribs in batches for two to three minutes per side.
Step 8
Do not brush on marinade that touched raw meat; serve only with the reserved sauce
Do not brush on marinade that touched raw meat; serve only with the reserved sauce.
Step 9
Lower the heat once caramelised edges appear so the sugar does not burn
Lower the heat once caramelised edges appear so the sugar does not burn.
Step 10
Cut the thickest rib to check doneness
Cut the thickest rib to check doneness.
Step 11
Scatter sesame and spring onion
Scatter sesame and spring onion.
Step 12
Serve hot with lettuce leaves
Serve hot with lettuce leaves.
Common mistakes
- Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.
Tips
Measure seasonings first and keep cooked food separate from raw food; remove bones and reduce chilli when serving children or older adults.
