Off the Shelf: Korean BBQ

Goodbye winter, hello spring.  I now see why my parents were constantly on my case about getting some fresh air.  We are 365 days and counting into pandemic living and most of us have become full-blown homebodies.  To be honest, I have always been a bit of a homebody, but at this point I am looking forward to the day when we can eat at restaurants again without worrying about the virus.  In the meantime, I invite you to join my digital dinner table as I prepare one of my favorite meals – Korean BBQ.

Korean BBQ meat options are plentiful, but Galbi – Korean-style short ribs – are just off the charts: sweet, tender, and delicious.  This cut of meat is also thin, making it easier for marinating and table-side grilling.  The meat is made even better by adding several Korean side dishes called banchan (not to be confused with Balchan!).  Your meal is simply incomplete without it.

To start, marinating or tenderizing the meat overnight guarantees a juicy and flavorful piece of barbecue.  I also prefer to make most of my banchan from scratch as many of the key ingredients overlap.  But if spending half your day in the kitchen is not ideal, most banchan items are available at your local Korean market. My go-to store, H-Mart, is often well-stocked with my favorites (in no particular order):  ssamjang (Korean dipping sauce), Korean macaroni salad, corn cheese, kimchi, Korean cucumber salad, Korean steamed egg, and spicy dried squid strips.  If you’re like me and up for a challenge, click on this banchan link for some easy-to-follow recipes.

Traditionally, Korean BBQ is eaten in a ssam, meaning “wrapped,” typically in a leaf of lettuce (or bok choy, if you’re feeling fancy) that is used to hold a piece of grilled meat topped with ssamjang. But, feel free to get creative with your toppings and sauces.  Join me in making this dish in solidarity with the Asian American and Pacific Islander community as we continue the struggle for a more peaceful and inclusive America.

Ingredients to marinate:

• 1.8 lbs of LA Galbi meat (Korean BBQ short ribs)

• 7 tbsp soy sauce

• 3 1/2 tbsp dark brown sugar

• 2 tbsp rice wine

• 2 tbsp grated apple, (Royal gala, fuji or pink lady is suitable. However, if you can substitute the apple with an Asian pear that is even better)

• 2 tbsp grated onion

• 1 1/2 tbsp minced garlic

• 1/3 tsp minced ginger

• 4 sprinkles ground black pepper

Instructions:

1. Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).

2. While waiting, mix the rest of the ingredients in a bowl.  A blender quickens the process.

3. One hour later, pat-dry the meat with a paper towel. Place into a sealable container.  Pour the sauce onto the meat and mix them with a spoon to thoroughly season.  Close the lid.

4. Marinate the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly.  You can also marinate overnight in the fridge to give extra tenderness and flavor.  Makes a huge difference.

5. Take out the meat from the fridge 15 to 30 mins prior to cooking.

6. Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy!