Galbi Bowls (Korean Style Short Ribs over Rice)
Ingredients
- 2 pounds beef short ribs
- 1/4 cup toasted pine nuts or 2 tablespoons of toasted sesame seeds
- 2 green onions julienne
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
- Rinse ribs under cold water and pat dry with paper towels.
- 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.
- Place ribs in a resealable plastic bag. Combine marinade mixture and pour over ribs. Seal bag and gently massage marinade into the meat until 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 4 to 5 minutes or until cooked through to the desired doneness.
- Once cooked, remove from grill and place onto a cutting board. Cut the meat away from bone and slice into thin strips. Place on top of rice with your choice of vegetable side.
Notes
Photo by: Sabrina Baksh