Galbi

Country of Origin: Korea

Ingredients

• 3 pounds short ribs, cut in ½-inch slices across the bones (flanken-style)

• ⅓ cup soy sauce

• ⅓ cup brown sugar

• ⅓ cup rice wine

• 1 tablespoon sesame oil

• 2 teaspoons black pepper

• ¼ teaspoon cayenne or gochujang

• 1 medium onion, peeled and quartered

• 8 garlic cloves, peeled

• 1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)

• 11-inch chunk of ginger, peeled

• 2 teaspoons sesame seeds

• Lettuce leaves

• Sliced red or green hot pepper, optional

Galbi is a cultural Korean dish recipe refined over thousands of years, and beloved by many.

The story of Galbi, or Korean ribs, begins with the ancient Korean people and their love for meat. In a land where the harsh winters made it difficult to grow crops, the people relied heavily on hunting and raising animals for food. Meat was a valuable and cherished ingredient, and it was often prepared in a variety of ways to make the most of its flavor and nourishment. One of the most beloved meat dishes in Korea was Galbi, a marinated rib dish that was passed down through generations of Korean families. 

The recipe for Galbi was closely guarded secret and passed down from mother to daughter, father to son, and was always made with the freshest and highest quality ingredients. The key to making the perfect Galbi was in the marinade, a blend of soy sauce, sugar, garlic, and other seasonings that was carefully crafted to bring out the natural flavors of the meat. Put an onion and garlic in the work bowl of a food processor. Grind ingredients until smooth, then add to soy sauce. Now the marinade is complete, and it is time to let it soak into the meat. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. The longer you marinate it the better it will taste.

The secret to the recipe was passed down to me by my mother, who learned it from her mother and so on. I remember the first time I helped my mother to make Galbi, I was amazed at how easy it was to prepare, yet how complex and delicious the final dish was. The process of preparing the marinade, marinating the meat, and grilling it to perfection was a true labor of love.

As time passed, I began to appreciate the recipe and all the work my parents and grandparents spent perfecting it. My parents started to let me grill the galbi which really made me love the Korean dish. The smell of sizzling meat wafting in the air was heavenly. When you cook the ribs, cook them on a hot grill 2 to 3 minutes per side, until nicely browned but juicy.