Galbi are Korean grilled short ribs often served in Korean lettuce wraps (ssambap). Ssam means “wrap”
in Korean and bap means “rice”. Galbi or short ribs are commonly used in Ssambap but other variations
such as rib eye or pork belly are common also.
Korean short-ribs differ from short ribs we would be used to seeing which are typically chunks of chuck
or brisket meat with one short rib bone and suitable for slow cooking. In Korean cooking short ribs are
cut across the bones and the meat is butterflied away from the bone just until the rib will unfold, and lay
flat, to create a thin layer of meat without bone. This cut is then suitable for a much quicker cook. Ask
your butcher to prepare the short ribs to save time. Below is a recipe we love for this flavoursome
Korean staple known for its sweet and salty yet balanced flavour.
- 800g- 1kg short rib
- ½ onion diced
- 3 cloves garlic finely chopped
- 2 tsp grated ginger
- 1 large Asian pear (if available) or pear cored and chopped
- 100g brown sugar
- 200ml soy sauce
- 50ml sesame oil
- Salt & pepper
- 60g gojuchang paste
- 50g miso
- 80g soy
- 2 cloves garlic minced
- 30g honey
- 50g mirin
- Cooked medium grain rice
- Large lettuce leaves (romaine)
- Sliced spring onions
- Toasted sesame seeds
- Mix together all the ingredients for the marinade and add the prepared ribs to the marinade.
- Cover and refrigerate for 6-12 hours.
- Remove ribs from the marinade and pat dry.
- Heat a griddle pan over high heat until very hot and sear on both sides until golden brown for about 3-4 minutes or until cooked. These can be done on the bbq or a hot frying pan either.
- Whisk together all ingredients for the sauce.
- Drain any excess marinade, add to a small saucepan and bring to a boil until reduced and sticky- add to the sauce for extra flavour.
- Serve with lettuce, add some rice, kimchi, meat, spring onions and sesame seeds, drizzle with the spicy sauce and wrap in the lettuce leaf.
Learn more about Korean food…