Korean BBQ Short Ribs (Gal-Bi)

By SMorrissey

Hi folks I just wanted to add some information I thought might be helpful. I'm Korean & galbi is always a favorite! The crockpot method everyone is mentioning is actually a legit Korean Dish called Galbi Chim (Braised Shortribs) Make sure and skim off the fat when it's done.. there will be a lot! I like to use shortribs that are a few inchs across. Makes for a nice meaty piece. Additions of carrot, chestnut, boiler onion and potato is delish! Eat w/some steamed rice as the flavors will be pretty concentrated to eat alone. Tip from my mom: remember to rinse off the ribs well before marinading. Give the bones a good rub with your hands under some running water or you will bite in and get bone bits. Ouch! We like to just leave them in a colander to drain a bit. Also the addition of 1/2 a grated kiwi or some pineapple will really make the meat tender if you intend to grill it. Just make sure not to leave it in the marinade for more than a day. I got carried away once and my meat fell apart as I was trying to put it on the grill!

Ingredients

• 3/4 cup soy sauce
• 3/4 cup water
• 3 tablespoons white vinegar
• 1/4 cup dark brown sugar
• 2 tablespoons white sugar
• 1 tablespoon black pepper
• 2 tablespoons sesame oil
• 1/4 cup minced garlic
• 1/2 large onion, minced
• 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Preparation

Step 1

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat.

Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.