KOREAN-STYLE SHORT RIBS (GALBI)

Korean-Style Short Ribs (Galbi) image

Provided by Vickie Parks

Categories Ribs

Time 3h20m

Number Of Ingredients 19

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3 lb beef short ribs (flanken style, cut in 1/2-inch slices across the bones)
1/3 c soy sauce
1/3 c brown sugar
1/3 c rice wine
1 Tbsp sesame oil
2 tsp black pepper
1/4 tsp ground cayenne pepper or gochujang
1 medium onion, peeled and quartered
1 red or green hot pepper, sliced
8 clove garlic, peeled
1 small asian pear - peeled, cored and quartered (you can use a regular pear or tart apple)
1/4 c water
1 piece fresh ginger (1 inch), peeled
2 tsp sesame seeds
4 to 6 fresh lettuce leaves
2 green onions, chopped (for garnish)
OPTIONAL ACCOMPANIMENTS
ssamjang (spicy korean soybean paste), for dipping
steamed white rice

Steps:

1. Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
2. Put onion, chile pepper, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight.
3. Bring ribs to room temperature, drain and discard marinade. In the meantime, preheat grill or oven broiler.
4. Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter, garnish with green onions and serve immediately with lettuce leaves on the side. Accompany with ssamjang and steamed rice, if desired.