Cassie’s Ruminations

Galbi and Fresh Heirloom Tomatoes

Galbi (aka Kalbi) is a Korean dish made from beef short ribs cut across the bone and marinated in a soy based sauce before being grilled. I’ve been trying to perfect my own version of this tasty meat ever since trying it about 3 years ago (okay, so I haven’t been trying very hard or very often). I was quite satisfied with tonight’s iteration, and I think it will only need minor tweaking from here on out. One of the key secrets to the marinade is grated pear. It really made a difference in the flavor and tenderness of the meat. To go along with the meat, I just sliced up a couple gorgeous heirloom tomatoes and sprinkled with a touch of kosher salt and freshly cracked black pepper. A wonderful summer meal! I can find the beef short ribs cut galbi-style in my supermarket, but if you can’t feel free to substitute any other fairly thin cut of meat, such as boneless chuck strips – just thread the marinated meat onto skewers before grilling.

Galbi
Serves 4

Marinade:
4 large cloves garlic, pressed (about 4 tablespoons)
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
1/2 of a ripe bartlett pear, cored and grated
1 tbsp sake
1 tbsp sesame oil
1 tsp black pepper

2 lbs beef short ribs, cut galbi style

Mix all of the marinade ingredients in a large zip top bag. Add the short ribs, squeeze out all the air, and let marinate for 15 minutes to 2 hours. Don’t go for much longer than this, as the pear’s tenderizing effect can make the meat too mushy.

Preheat the grill to medium high heat. Grill the ribs for 5 minutes on each side or until cooked all the way through.