Galbi-Gui - 🇰🇷 Grilled Short Ribs (갈비구이) with Gochugaru Cucumbers

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

White wine can mimic the acidity of mirin.

pear

💰Cheaper: apple

Apple can provide similar sweetness and moisture.

Cut the beef short ribs into smaller pieces, removing the bones for easier cooking.

Prepare the marinade by mixing 15 tablespoons of soy sauce, 4 tablespoons of beet sugar syrup, 4 tablespoons of rice vinegar, 4 tablespoons of grated ginger, and 4 teaspoons of grated garlic in a bowl.

Add 4 tablespoons of grated apple and 4 tablespoons of grated onion to the marinade and mix well.

Divide the short ribs into two zip-top bags and pour the marinade over them, ensuring they are fully coated.

Seal the bags and refrigerate for 24 hours to marinate.

For the cucumber salad, slice cucumbers into 3mm pieces and sprinkle with 2 teaspoons of sugar and salt, mixing lightly to draw out water.

Let the cucumbers sit for 20 minutes to draw out moisture.

Prepare the dressing by mixing sesame oil, rice vinegar, grated garlic, sugar, chili powder, and sesame seeds in a bowl.

After 20 minutes, drain excess water from the cucumbers and mix them with the dressing.

Preheat the grill and place the marinated short ribs on it, cooking on direct heat and turning them to cook all sides evenly.

After grilling, move the ribs off direct heat and let them rest for 4 minutes before checking doneness.

Let the grilled ribs rest in olive oil for 10 minutes before slicing them up.

Plate the sliced ribs with the cucumber salad and sprinkle toasted sesame seeds on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens