I’m currently in the middle of studying for our medical school boards exam, so this is just going to be a brief recipe drop.
Galbi is a marinated short rib dish made famous in the Korean barbecue houses of Los Angeles where it is popularly served by grilling your own meat. And if you’re able to do that, then you can make galbi at home because all it entails is marinating meat and then cooking it. Most of the restaurants I’ve been to use puny butane burners that end up boiling your meat, so if you have a charcoal grill at home then it will come out to be (significantly) less expensive and more delicious than eating out. If not, pan frying or broiling will still yield good results. I also threw in a fried egg, because why not?
korean galbi + eggs
- 4-5 lbs short ribs, cut flanken-style
- 2 eggs, fried any style
- 1 tbsp sesame seeds, for garnish (optional)
- 2-3 scallions, finely chopped (optional)
- 1 cup soy sauce
- 1 cup water
- ½ cup mirin or other rice wine
- 2-3 tbsp of sesame oil
- 2 tbsp brown sugar
- 1 tbsp chili flakes or gochujang (optional)
- 1 Asian pear (or any pear), grated
- 4-5 cloves garlic, minced
- ½ onion, finely chopped
Combine all ingredients in a large Ziploc bag or tupperware and marinate for at least 4-6 hours or up to 2-3 days.
When ready to cook, remove the short ribs from the container, wiping off any excess marinade. Cook on a preheated grill, 3-4 minutes per side, or under a broiler for about 7-8 minutes. Garnish with sesame seeds and scallions, and serve with a fried egg and white rice.