Wednesday, August 17, 2011


Korean Grilled Short Ribs (a.k.a Galbi)

1/2 cup low sodium soy sauce
1 cup plus 2 T water
1 and 1/2 T sugar
1 T minced garlic
1 tea sesame oil
1 tea ground ginger
1/2 tea black pepper
1/2 cup sliced onion
2 T chopped parsley for garnish (optional)
1 lb short  ribs, cross-cut 1/3" thick
 Whisk soy sauce, 2 T water, sugar, sesame oil, and black pepper together in mixing bowl.  Reserve half of the mixture in a small saucepan.  
Add garlic, ginger, and onions to mixing bowl and stir to combine.
Cut short ribs in half.
Place marinade and short ribs in a sealable plastic container and shake to coat the meat.  Place in fridge and allow to marinate for at least 3 hours (no more than 12 hours).
Heat grill to high.  While grill is heating up, add 1 cup water to the marinade that was reserved earlier.  Bring this sauce to a light boil then turn heat down and let simmer very gently.
Place ribs on grill and cook for 3 minutes until cooked side just begins to develop a char.
Flip ribs over and cook for an additional 3 minutes or until done.
Take ribs off grill and plate them.  Cover with foil and let rest for 5 minutes.  When ready to serve, pour the sauce over the ribs and serve with rice.


  1. Side note: Believe it or not, the marinade goes great on some broccoli and sesame seeds.

  2. Kalbi + Kim-Chi + a Hite beer is absolute heaven. I just found an oriental supermarket that has amazing home-made kim-chi. May have to try making it sometime.

  3. awsome, thank you for this recipe!!