While a lot of Korean food is spicy, there are some things that are more “meek and mild” (but still delicious, don’t worry there) and one of them happens to be beef short ribs or galbi as they’re known in Korean.
Galbi are meant to be prepared on a grill so don’t scrimp there. Trust me when I say the time and effort spent grilling them is worth it. The marinade is ridiculously simple to prepare and isn’t at all heavy but does smell heavenly from the sweet and salty combinations of the ingredients.
Even though summer is coming to an end, make sure you try this recipe out before it does especially since it’s a wonderful deviation from the standard hot dogs, hamburgers, and chicken. Accompaniments of rice, edamame or green beans, and dumplings round things out to make it the perfect meal.
Grilled Marinated Beef Short Ribs
recipe courtesy of Williams-Sonoma Essentials of Asian Cooking
2 1/2-3 lb beef short ribs, separated and cut into 3-inch lengths
For the marinade
4 green (spring) onions, white and pale green parts, minced
2 tablespoons peeled and grated fresh ginger
5 garlic cloves, minced
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Asian sesame oil
1 tablespoon sugar
1/4 teaspoon red pepper flakes
Freshly ground black pepper
Canola oil for brushing
Soy dipping sauce for serving
-Using a chef’s knife, cut each short rib in half horizontally, following the edge of the bone with the knife and leaving half of the rib pieces with the bone in and leaving the other half boneless.
-To make the marinade, in a large nonreactive bowl, combine the green onions, ginger, garlic, soy sauces, sesame oil, sugar, red pepper flakes, and 1/2 teaspoon black pepper and stir to mix well.
-Pour the marinade into a large zippered plastic bag, add the ribs, and seal the bag. Turn the bag and gently massage the ribs until the meat is well coated with the marinade. Refrigerate for at least 4 hours or up to overnight.
-Prepare a charcoal or gas grill for direct grilling over high heat.
-Remove the ribs from the marinade. Shake off the excess marinade and discard the marinade. Brush the grill with canola oil. Place the ribs on the rack and sear until crisp and brown on the first side, 4-5 minutes. Turn and grill until tender and a deep mahogany brown on the second side, 3-4 minutes.
-Transfer the ribs to a warmed platter and serve at once with the dipping sauce.