I was first introduced to Korean food by the redhead’s Korean aunt, who came visiting with pots & pans & mortar & pestle and ground & marinated & fermented & spiced to produce the most divinely scrumptious array of food.
The graciousness with which her aunt fed poor starving college us is so characteristic of the redhead’s entire clan. They so irreverently welcomed me into into their fold with their unlimited conversations, teasing & poking that I felt instant comfortability. I think, as an expat, you don’t quite know a country till you’ve been invited into a native’s home. And for that & much more I thank the redhead & her zany family!
A little note about the recipe: As I understand it, Galbi is made with short ribs & is usually a braised dish. We were in the mood for grilling and had regular ribs, so used that instead. For a more traditional recipe, please see here. We made ours with the help of Deep Fried Kimchee & the good people at Chowhound.
What We Used:Ribs – 3 lbs Soy Sauce – 1.5 cups Rice Wine – 1/2 cup (I found several links when looking for rice wine substitutes, if it is unavailable in your part of the world) Sesame oil – 1/4 cup White rice vinegar – 1/4 cup Water – 1/2 cup Honey – 1 tbsp Dark Brown Sugar – 1/4 cup Chopped Scallions – 2 bunches Grated Garlic – 2 tbsps Grated Ginger – 1.5 tbsps
Black Pepper – 2 tsps
Bowl & Grill – 1 each
How We Did It:
- Combine all ingredients, save the ribs, in a large bowl.
- Add ribs. Check to see if marinade covers ribs. If not, add water & other ingredients proportionally to make it so.
- Cover and refrigerate overnight.
- Place on hot grill for 2 minutes on each side. Serve with anything you like.
When I tasted the marinade pre-ribs addition, I was a bit apprehensive. The flavor of the marinade is different for my palate, since it has little to no heat in it. It’s more tangy, almost sharply sour and yet sweet. But, fear not – you won’t be disappointed in how the meat tastes when it is grilled after soaking in this marinade. The combination of the fat in the ribs & the marinade makes for a very succulent, albeit different, dish.