Galbi (Kalbi) Korean Marinated Rib BBQ
Galbi (Kalbi) is Korean marinated rib BBQ. Mostly beef or pork ribs are used for this particular dish, but there is no rule what cut of meat you have to use. Enjoy this BETTER than restaurant Galbi recipe at home!!
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Galbi Ingredients
Serves 8 to 12
1 cup Korean ultimate stock or water
1 cup soy sauce
1 cup brown sugar
1/4 cup mirin
1/4 cup rice wine, soju or vodka
2 Tbs sesame oil
1 tsp black pepper
8 to 9 cloves garlic, finely chopped (approximately 3 Tbs)
6 to 8 green onions, finely chopped (approximately 1/3 cup)
3 lb beef short ribs (you can use any cut of your favorite meat, I like to use bone/boneless beef short ribs, chuck, pork butt/shoulder or boneless chicken)
Side Dish Suggestions
Warm cooked rice
Ssamjang (Korean spicy bean paste)
Cucumber kimchi
Real Korean kimchi
Fresh cabbage kimchi
Gyeranjjim (Korean steamed egg)
Doenjang Jjigae (Korean soy bean paste soup)
Korean spinach side dish
Korean soybean sprouts side dish
Making Authentic Korean BBQ At Home! EASY Beef Short Ribs GALBI Marinade ????????대박집 소갈비양념 정말 쉬워요!
#koreanbbq #galbi #bulgogi
YOU CAN MAKE DELICIOUS KOREAN BBQ at home! Follow this EASY & AUTHENTIC Galbi marinade that tastes as good as Korean BBQ Restaurant. I'll show you how to cut/fillet the beef short ribs just like how it is served at your Korean BBQ restaurant. YES, make AUTHENTIC Korean BBQ at home and impress your friends and family. ????????대박집 소갈비양념 정말 너무 쉬워요! 집에서 맛있게 만들어 보세요.
????Everyone's favorite Korean BBQ: LA Galbi | Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피
????How to make AUTHENTIC Korean-BBQ Dipping Sauce: SsamJang Recipe 숨겨 놓고 몰래 먹는 쌈장
????How to make AUTHENTIC Korean BBQ Lettuce Wrap! Green Onion/Scallion Salad 너무 맛있어서 숨겨 놓고 몰래 먹는 파무침 2종
????WATCH MORE Korean BBQ Recipes⬇️
⭐️Ingredients 재료
3 lbs (1.4 kg) Beef Short Ribs 통갈비
½ Cup 컵 (120 ml) Soy Sauce 양조간장
½ Cup 컵 (120 ml) Water 물
⅛ Cup 컵 (30 ml) Mirim 미림
⅛ Cup 컵 (30 ml) Sesame Oil 참기름
2 Tablespoons 큰술 Pear Puree 갈은 배
2 Tablespoons 큰술 Brown Sugar 흑설탕
1 Tablespoon 큰술 Minced Garlic 다진 마늘
1 Tablespoon 큰술 Onion Puree 갈은 양파
1/2 Tablespoon 큰술 Beef Dashida 쇠고기 다시다
½ Teaspoon 작은술 Salt 소금
¼ Teaspoon 작은술 Black Pepper 후추
2 Scallions Minced 다진 쪽파 또는 대파
????????SHOP Korean ingredients for today's Galbi marinade & more ➡️
Korean soy sauce
Korean Sesame Oil
Beef Dashida
MSG
Mirim
Microplane
Food Processor
3.5 Cup
14 Cup
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Helen
00:00 Introduction 오프닝/인삿말
01:29 Galbi Marinade 소고기 왕갈비 양념
04:05 Beef Short Rib Cutting 갈비집 스타일로 자르는 방법
08:20 Marinating Time 갈비 재우는 방법
09:14 How to grill your Galbi 맛있게 굽는 방법
11:40 Galbi Eating/MukBang 맛보기/먹방
13:09 Lettuce Wrap & SsamJang 상추삼
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Korean-style short ribs — pan seared/braised method
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My earlier video about the science of marination:
***RECIPE, SERVES 4-6 PEOPLE***
3-5 lb (1.4-2.3 kg) beef short ribs, either flanken cut or English cut
1 pear, ideally an Asian variety
1 bunch of scallions
a few garlic cloves
a thumb of ginger
soy sauce
rice vinegar
sugar (any kind)
sesame oil
toasted sesame seeds for garnish
a couple bunches of any dark, leafy green, washed and roughly chopped (optional side)
rice for side
If using English-cut short ribs, butterfly them per the video. If using flanken cut, consider washing them in a bowl of water to get off any bone fragments.
Peel the garlic and the ginger. Peel and core the pear. Cut the white parts off the scallions and reserve the green parts for garnish later. Either grate all of the above, or put it in a food processor, along with about 1/2 cup (120 ml) soy sauce and a couple tablespoons each of sugar and vinegar. When everything is combined and smooth, taste it. It should taste good, but too sweet/salty/acidic.
Consider adding more sugar, vinegar, soy sauce, etc, and put in a few drops of sesame oil to taste (it can go bitter if it gets too much abuse in the food processor, hence adding it toward the end). Combine the marinade with the meat in a sealable container, along with just enough water to help the marinade coat and cover everything. Refrigerate overnight.
Remove the meat from the marinade and scrape off as much from the surface as you can. Place the meat in a single layer in your widest pan. (You may need to cook in two batches, or use two pans.) Pour in enough water to come halfway up the meat, then turn the heat on high. Flip the meat once or twice as the water boils out. As soon as most of the water is gone, you'll notice things starting to brown rapidly. Turn the heat way down and don't let anything burn. Flip the meat frequently and let it gently brown on all sides before taking it out to rest.
If making the greens, put as many of them in the pan as you can fit. They'll wilt quickly, so you'll be able to get in more as they shrink. Pour in some of the leftover marinade. Cook, stirring constantly, until they're just soft.
Slice up the ribs, serve them with rice and greens, garnish them with sesame seeds and the thinly sliced scallion tops.
Korean BBQ Short Ribs on the Weber Kettle! | Chuds BBQ
This week I cook up Korean BBQ Ribs, also called Galbi or Kalbi, on the Weber Kettle. I'm joined by @Joe Yim (be sure to check out his channel), to get some advise, and the results were amazing! If you haven't made Korean BBQ on your grill, give it a try!
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Marinade:
1 Cup Soy sauce
1/2 cup Sake (or sprite, water, ect)
1/2 Cup Mirin
1/4 cup Brown Sugar
1 Asian Pear
3 Green onion whites
5 garlic Cloves
2 TBSP Sesame Oil
2 Knobs Ginger
Salt / Pepper
1tsp Chili Flakes
Grill Grate:
Griddle Sear
Slow N Sear
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