These Korean-style galbi bowls are simply delicious and make the perfect meal for any occasion. Meaty short ribs and butterflied, marinated, and grilled hot and fast. The caramelized surface of the meat makes these Galbi Bowls truly shine. Once cooked, the meat is sliced and served on top of rice or your choice of starch. These bowls are finished with toasted pine nuts (or toasted seeds) and julienne green onion. Serve with a little pickled vegetable or kimchi for a complete experience.
Ingredients for galbi bowls:
- Beef short ribs, bone-in 2 pounds
- Toasted Pine nuts, sub with toasted sesame seeds (garnish)
- Green onions
- Soy sauce
- Brown sugar
- Asian Pear (substitute with a Bosc pear or Fuji apple)
- Rice wine vinegar
- Sesame oil
- Garlic
- Granulated onion, sub with onion powder
- Black pepper
How do you butterfly short ribs
- Remove the silver skin on the top portion of the short ribs. This section is not fat but an impenetrable membrane. Once this is taken off, the meat will be tender and more receptive to marinade. Lay each rib on its side. Cut along the bone almost all the way through. Leave about a 1/4 inch of meat on the bottom. Flip the rib over and cut about 1/2 an inch away from the bone, again almost all the way through. Repeat this process until you can lay out the rib in a long, thin layer. Please note that you can leave the bone attached or remove it before marinating. Optional step: lightly score the meat. Doing this will allow the marinade to penetrate the short rib effectively.
How to make galbi bowls:
- Place the butterflied beef short ribs into a resealable plastic bag.
- Combine marinade mixture and pour over ribs. Seal bag and gently massage marinade into the meat until it is well coated. Place into the refrigerator for 3-6 hours.
- Preheat your grill for high, direct heat.
- Remove ribs from the bag and place them onto the grill. Grill on each side for about 2-4 minutes based on thickness and desired doneness.
- Once cooked, remove meat from the grill and place them onto a cutting board. Cut the meat away from the bone (if left on) and slice them into thin strips.
- To assemble your galbi bowls, place strips on top of rice, garnish with pine nuts or sesame seeds, and your choice of sides.
Tip:
- Make a sauce for your galbi bowls: Triple the marinade ingredients. Use 1/3 of it to marinate the short ribs.
- Place the remaining marinade mixture into a saucepan, and simmer over medium heat for 6-7 minutes, until well combined. If you’d like it sweeter, add a few teaspoons more of brown sugar and simmer for an additional 2 minutes.
- Remove saucepan from heat, cover, and keep warm until ready to use.
Ingredients
- 2 pounds beef short ribs
- 1/4 cup toasted pine nuts or 2 tablespoons of toasted sesame seeds (garnish)
- 2 green onions julienne (garnish)
Marinade:
- 2 green onions minced
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons brown sugar
- 1 1/2 tablespoons grated Asian Pear (optional)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 teaspoon granulated onion
- 1/2 teaspoon black pepper
Instructions
- Remove the silver skin on the top portion of the short ribs. This is not fat, but an impenetrable membrane. Once off, the meat will be more tender.
- To butterfly beef ribs: Lay each rib on its side. Cut along the bone almost all the way through. Leave about a 1/4 inch of meat on the bottom. Flip the rib over and cut about 1/2 an inch away from the bone, again almost all the way through. Repeat this process until you can lay out the rib in a long, thin layer.Optional step: lightly score the meat. This will help the marinade penetrate the short rib more efficiently.
- Place ribs in a resealable plastic bag. Combine marinade mixture and pour over ribs. Seal bag and gently massage marinade into the meat until it is well coated. Place into the refrigerator for 3-6 hours.
- Preheat grill for high, direct heat. Remove ribs from bag and place onto grill. Grill on each side for about 2-4 minutes or until cooked through to your desired doneness.
- Once cooked, remove galbi from grill and place onto a cutting board. Cut the meat away from bone and slice into thin strips. Place on top of rice, garnish with pine nuts or sesame seeds, and your choice of sides.
Notes
Photos by: Sabrina Baksh
