Ingredients with Measurements:
- 2 lbs beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup sesame oil
- 1/4 cup chopped green onions
- 1/4 cup minced garlic
- 1/4 cup grated pear
- 1/4 cup grated onion
- 1/4 cup water
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 4 cups cooked white rice
- 4 cups assorted Korean side dishes (banchan)
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, brown sugar, rice wine, sesame oil, green onions, garlic, pear, onion, water, black pepper, and red pepper flakes. Mix well.
2. Add the short ribs to the marinade and coat well. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the short ribs from the marinade and shake off any excess. Grill the short ribs for 3-4 minutes per side, or until browned and cooked through.
5. Serve the short ribs with cooked white rice and assorted Korean side dishes (banchan).
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 30g
Carbohydrates: 50g
Protein: 35g
Sodium: 1500mg
Substitutions for ingredients:
- Beef short ribs can be substituted with pork or chicken.
- Rice wine can be substituted with dry sherry or white wine.
- Pear can be substituted with apple or kiwi.
- Assorted Korean side dishes (banchan) can be substituted with any preferred side dishes.
Variations:
- Add sliced onions and bell peppers to the grill for a more flavorful and colorful meal.
- Serve with lettuce leaves for wrapping the short ribs and rice.
- Add a fried egg on top of the rice for a traditional Korean touch.
Tips and tricks:
- Make sure to marinate the short ribs for at least 2 hours for maximum flavor.
- Use tongs to handle the short ribs on the grill to prevent them from falling apart.
- Serve the short ribs with a dipping sauce made of soy sauce, sesame oil, and chopped green onions.
Storage instructions:
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the short ribs in the microwave or oven until heated through.
Presentation ideas:
Arrange the short ribs on a platter with the cooked white rice and assorted Korean side dishes (banchan) for a beautiful and colorful presentation.
Garnishes:
Garnish with chopped green onions and sesame seeds for added flavor and texture.
Pairings:
Pair with a cold beer or soju for a traditional Korean meal.
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Japchae (stir-fried glass noodles)
- Tteokbokki (spicy rice cakes)
Troubleshooting advice:
- If the short ribs are sticking to the grill, brush them with a little oil before grilling.
- If the short ribs are not cooking through, lower the heat and cook for a longer time.
Food safety advice:
- Make sure to marinate the short ribs in the refrigerator to prevent bacterial growth.
- Cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Galbi Jeongsik is a popular Korean dish that originated in the Gyeongsang Province. It is a set meal that consists of grilled beef short ribs, cooked white rice, and assorted Korean side dishes (banchan).
Flavor profiles:
Galbi Jeongsik is a savory and slightly sweet dish with a hint of spiciness from the red pepper flakes. The short ribs are tender and juicy, and the assorted Korean side dishes (banchan) add a variety of flavors and textures.
Serving suggestions:
Serve Galbi Jeongsik as a main course for lunch or dinner, or as a special occasion meal for family and friends.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean