Korean Flanken Ribs
Flanken ribs, known as "galbi," is a traditional and quite populat Korean barbecue dish. These thin rib cross-sections are marinated in a soy, garlic, and vinegar mixture, then grilled. Galbi is often served with rice, vegetables and an assortment of condiments.
Servings: 8 People
- 3 pounds beef flanken ribs
- 2 green onions, finely sliced
- 1 tablespoon toasted sesame seeds
- for marinade:
- 1 1/3 cups soy sauce
- 3/4 cup white vinegar
- 3/4 cup packed brown sugar
- 2 tablespoons sesame oil
- 4 green onion, finely sliced
- 6 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 2 teaspoons black pepper
- Toast sesame seeds in a small pan over medium-high heat for 1-2 minutes. Move seeds around during the toasting process, so they do not burn. Remove from heat, place seeds in a small bowl and set aside. Once cooled, cover and store in a cool place.
- Whisk marinade mixture together until sugar has dissolved. Place flanken ribs into a resealable plastic bags. You might need two or more for this recipe. Pour equal portions of marinade mixture over ribs. Make sure they are well coated. Seal bags and place into refrigerator for 6-12 hours.
- Preheat grill for high heat.
- Remove flanken ribs from bags and place onto grill, cook for 3-4 minutes per side, depending on thickness.
- Once cooked through, place ribs onto a large platter and garnish with green onions and toasted sesame seeds. Serve immediately.
- Store leftovers in an air tight container in the refrigerator for 4 days after initial cooking.
Photo by: Sabrina Baksh