Cassie’s Ruminations

Galbi

With the warmer weather tonight was another grilling night. I made my version of galbi, Korean style grilled beef, which I’ve blogged about before here. I increased the quantities of soy sauce and sake a bit just to get better coverage on the meat this time around. I served this with a tossed green salad and some oyster mushrooms cooked quickly in browned butter. It was very delicious meal 🙂

Galbi
Serves 4

For the marinade:
4 large cloves garlic, pressed (about 4 tablespoons)
¼ cup soy sauce
2 tbsp sugar
1 tbsp honey
½ of a ripe bartlett pear, cored and grated
2 tbsp sake
1 tbsp sesame oil
1 tsp black pepper

2 lbs beef short ribs, cut galbi style (aka flanken style)

Mix all of the marinade ingredients in a large zip top bag. Grate the pear directly into the bag so all the juice gets in there too. Add the short ribs, squeeze out all the air, and let marinate for 15 minutes to 2 hours. The longer you go, the more flavorful, but don’t go for much longer than 2 hours, as the pear’s tenderizing effect can make the meat mushy.

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