Article by Gil "hannaone"
© Copyright 2007-2023. All rights reserved.
Image by hannaone: Galbi Songalag with banchan
Korean grilled short ribs are one of the most popular dishes in Korean Restaurants. The slightly sweet grilled flavor of beef, garlic, onion, and soy sauce is simply fantastic. This is a variation of Kalbi that uses a beef cut known as beef rib fingers.
Beef rib fingers are thin strips of beef cut from between individual ribs in the Rib primal. The rib fingers are tender-chewy and have a great rib taste. When marinated and grilled they pick up a sweet smoky awesomeness.
We first ran across this rib cut in a military commissary and out of curiosity bought some to try out. The first batch we simply seasoned and fried and it was pretty good. Next we seasoned and grilled, and the addition of smoke made it better. Then our Eureka moment when Mom in law said "If this is galbi, Cook it like Galbi" .... well DUH!
| Galbi | Kalbi | Kaibi | Garbi | Karbi |
Recipe Type: Korean Meat Dishes, Beef, Grill, Air Fryer
Servings 4 - 6
2 pounds beef rib fingers
1/2 cup natural brewed soy sauce
1/4 cup water
1 each small onion
2 tablespoons Maesil Cha (Korean Plum Tea Syrup)*
6 cloves garlic
2 ounces fresh ginger root
2 tablespoons brown sugar
4 each spring or green onions
2 teaspoons sesame oil
2 tablespoons rice cooking wine
1/2 teaspoon black pepper
*Substitute 1 tablespoon Maesil (Korean Plum) extract
Mix the soy sauce, water, brown sugar (or honey), rice wine, sesame oil, pepper, and chopped green onion in a large bowl
and stir well.
Peel and wash the onion and garlic. Quarter the onion. Quarter the pear and remove the peel and seeds. Cut the ginger into
small pieces. Put into a blender with one or two tablespoons water and blend into a smooth thick liquid.
Whisk or whip the blended mix into the soy sauce mix and let stand about 20 minutes before using.
Marinade may be refrigerated and kept for about a week, or frozen for up to two months.
Lightly salt the meat and let stand about 15 minutes.
Cover the meat with the marinade and let stand at least 30 minutes before cooking. Longer marinate times allows more
flavor to penetrate the meat.
Grill over high heat until well browned on all sides.
May also be broiled under high heat, turning until well browned.
This cut also works well in air fryers. Cook according to the makers instructions for searing beef.
Serve with steamed white rice and ban chan.
This website is the work of the original hannaone. Korean recipes appearing on hannaone.com are being used without permission by the current registrant