Ingredients with Measurements:
- 2 pounds of beef short ribs, cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, and black pepper.
2. Add the short ribs to the marinade and toss to coat. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Heat the vegetable oil in a large skillet or wok over high heat.
4. Add the onion and carrot and stir-fry for 2-3 minutes until slightly softened.
5. Add the marinated short ribs and stir-fry for 5-6 minutes until browned on all sides.
6. Add the bell peppers and green onions and stir-fry for another 2-3 minutes until the vegetables are tender.
7. Sprinkle with toasted sesame seeds and serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 485
- Fat: 27g
- Carbohydrates: 20g
- Protein: 38g
- Sodium: 1,500mg
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with dry sherry or white wine.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use chicken or pork instead of beef.
- Add a spicy kick by adding red pepper flakes or gochujang (Korean chili paste).
Tips and tricks:
- Make sure to marinate the short ribs for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a large skillet or wok to ensure that the ingredients are evenly cooked.
- Don't overcrowd the skillet or wok, as this will prevent the ingredients from stir-frying properly.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with additional sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Korean-style potato salad
- Japchae (Korean glass noodles)
Troubleshooting advice:
- If the vegetables are not cooking evenly, remove the short ribs from the skillet or wok and cook the vegetables separately before adding them back in.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Galbi-bokkeum is a popular Korean dish that is typically made with beef short ribs. It is often served as a main dish or as a side dish with rice.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables.
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Region: Korean