Korean BBQ Galbi Recipe

Flanken cut beef short ribs: A specific cut of beef short ribs that are sliced thin across the bone, perfect for grilling.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for the marinade.

Brown sugar: Adds sweetness and helps to caramelize the meat when grilled.

Sesame oil: A fragrant oil made from toasted sesame seeds, adding a nutty flavor to the marinade.

Garlic: Minced garlic cloves provide a pungent and aromatic depth to the marinade.

Onion: Grated onion adds sweetness and moisture to the marinade.

Rice wine: A mildly sweet alcoholic beverage used in cooking to enhance flavor and tenderize the meat.

Toasted sesame seeds: Adds a crunchy texture and nutty flavor to the dish.

Black pepper: Adds a hint of spice and enhances the overall flavor of the marinade.

When marinating the beef short ribs, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, ensuring a more flavorful and tender result. Additionally, using a grated onion in the marinade not only adds flavor but also acts as a natural tenderizer due to its enzymes.

• flanken cut beef short ribs - Substitute with boneless beef short ribs: Boneless beef short ribs can provide a similar texture and flavor profile when marinated and grilled.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and a slight floral note to the marinade.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich texture, though it will lack the nutty flavor of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it won't have the same fresh intensity.

• grated onion - Substitute with onion powder: Onion powder can offer a similar flavor, though it will lack the moisture and texture of fresh grated onion.

• rice wine - Substitute with dry sherry: Dry sherry can mimic the slightly sweet and acidic profile of rice wine.

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds can add a similar crunch, though they won't have the same nutty flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness with a slightly different flavor profile.

• Allow the grilled ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.

• Place the cooled galbi in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their flavor and moisture.

• Store the wrapped or containerized short ribs in the refrigerator if you plan to consume them within 3-4 days. For longer storage, freezing is recommended.

• To freeze, lay the marinated ribs flat on a baking sheet lined with parchment paper. This prevents them from sticking together. Freeze for about 2 hours or until solid.

• Once frozen, transfer the ribs to a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, thaw the frozen galbi in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the ribs in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat them on a grill or stovetop for a few minutes on each side.

• Serve the reheated Korean BBQ galbi with fresh rice and your favorite side dishes to recreate the original dining experience.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover beef short ribs on a baking sheet lined with aluminum foil.
  3. Cover the ribs with another piece of foil to prevent them from drying out.
  4. Heat for about 15-20 minutes or until the ribs are warmed through.
  5. For a slightly crispy exterior, remove the top foil during the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of sesame oil to the skillet.
  3. Place the leftover beef short ribs in the skillet.
  4. Cover the skillet with a lid to retain moisture.
  5. Heat for about 5-7 minutes, turning occasionally, until the ribs are warmed through.

• Microwave Method:

  1. Place the leftover beef short ribs on a microwave-safe plate.
  2. Cover the ribs with a damp paper towel to keep them moist.
  3. Microwave on medium power for 2-3 minutes.
  4. Check the temperature and continue to heat in 30-second intervals until the ribs are warmed through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the leftover beef short ribs on the grill.
  3. Grill for about 2-3 minutes on each side, or until the ribs are heated through.
  4. Be careful not to overcook, as the ribs can dry out quickly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover beef short ribs in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and continue to heat in 1-2 minute intervals if needed.

• Mixing bowl: A large bowl used to combine and mix the marinade ingredients thoroughly.

• Grater: Essential for grating the onion to ensure it blends well into the marinade.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring cups: Used to measure out the soy sauce, brown sugar, and sesame oil accurately.

• Measuring spoons: Necessary for measuring the rice wine, sesame seeds, and black pepper.

• Tongs: Useful for turning the beef short ribs on the grill to ensure even cooking.

• Grill: The primary cooking equipment to grill the marinated beef short ribs to perfection.

• Basting brush: Optional but useful for applying extra marinade to the ribs while grilling.

• Serving platter: To present the grilled short ribs attractively when serving.

• Knife: For any additional slicing or trimming of the beef short ribs before marinating.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, sesame oil, garlic, onion, rice wine, sesame seeds, and black pepper the night before to save time.

Use a resealable bag: Marinate the beef short ribs in a resealable plastic bag for even coating and easy cleanup.

Preheat the grill: Start preheating the grill while you prepare the ribs to save time.

Batch cooking: Grill extra ribs and store them for quick meals later in the week.