Best Korean short rib recipe | Fail-proof Galbi marinade, the best!

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and vegetable oil is more cost-effective.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness.

gochujang

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat profile.

Soak the beef short ribs in water for an hour to remove extra blood.

Thoroughly rinse the ribs a few times to remove bone fragments.

Blend Korean pear and apple (or half apple and Plum extract or half kiwi fruit) for the marinade.

Strain the blended fruits for their juice using cheese cloth.

Blend onion and garlic, then strain (optional).

Add soy sauce, sugar or Stevia, cooking wine (mirin), sesame oil, chopped spring onion, and ground black pepper to the strained juice.

Taste the marinade to ensure it is not too salty or too sweet.

Pour a few spoonfuls of marinade over the beef strips and marinate for 24 hours.

Cook the marinated Galbi the next day on low heat.

Add a small amount of cooking oil to the pan and distribute it with a paper towel.

Place the Galbi in the pan and cook on low heat.

Snip the beef rib so it lays flat and doesn't curl during cooking.

Spoon over more marinade and turn up the heat for a glossy finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens