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the first time i tried korean bbq short ribs, i was having dinner with a past boyfriend and his parents. it was pretty good, they had an indoor grill and we used that right at the table to grill these sectioned off morsel. but, the next time i tried them, i felt like it was the first time all over again. my favorite all-you-can-eat korean bbq restaurant is in mountain view, ginseng korean bbq & tofu. they have quality meats and the marinade is just right. and, if i'm in need of a quick fix, i go to westfield mall in san francisco to make my way to sorabol korean restaurant, where they have the best food court korean bbq i've ever encountered. so, when you love something so much, the best idea is to learn how to make it...and it turned out to be super easy.
KOREAN BBQ SHORT RIBS (GAL-BI)
posted by funinthesun on allrecipes.com
- 3/4 c soy sauce
- 3/4 c water
- 3 T white vinegar
- 1/4 c dark brown sugar
- 2T white sugar
- 1 T black pepper
- 2 T sesame oil
- 1/4 c minced garlic
- 1/2 large onion, minced
- 3 lbs korean-style short ribs (bee chuck flanken, cut 1/3 to 1/2 inch thick across bones)
pour soy sauce, water, and vinegar into a large non-metallic bowl. whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until sugars have dissolved.
submerge the ribs in this marinade, and cover with plastic wrap. refrigerate 7 to 12 hours; the longer, the better. **i securely placed the ribs and marinade in a plastic storage bag and marinaded for 24 hours.
preheat an outdoor grill for medium-high heat. **george forman users: just plug in :)
remove ribs from the marinade, shake off excess, and discard the marinade. cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side. **george forman users: only 3-4 minutes per side
my yummy tip: if you're using the george forman, like me, keep the lid propped up and open...it holds the juices better.
