Galbi, or kalbi generally refers to a variety of gui or grilled dish in Korean cuisine that is made with marinated beef, or pork, short ribs in a ganjang-based sauce, that is also more widely known in Western culture as Korean soy sauce.
Appetizing and delicious, Galbi Gui, is Korean BBQ food at it's best and very popular in the United States. The dish also represents a very accessible way to enter the World of Korean cuisine, as some of it's textures and flavours will be familiar with many of whom who try it for the very first time.
Galbi Gui is well known for it's succulence and subtle balance of flavours which make it an ideal dish to serve as part of a main course, or as part of a buffet at a gathering.
Ingredients: 16 ribs
1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
1 Asian pear, chopped or 1/2 Korean pear
1 onion, chopped
2 tbls. minced garlic
4 tbls. sesame oil
1 tbls. ground pepper
1 tbls. juice of ginger
There are two types of cut of beef ribs that you should obtain from a Korean market if possible, one type is where the rib is wrapped with thinly sliced meat with one side attached to a bone and the other is a third to a quarter of an inch thick piece of meat that is sliced across the bone, so 3-4 bones are in one piece.
Pear acts as a tenderiser and also adds flavour. The best is Korean pear which contains more water and sweet flavour, has a soft texture and it is almost as large as a cantaloupe. If you can't obtain any Korean pear, you can use Kiwi as a substitute albeit using a smaller quantity.
First of all wash all of the meat thoroughly and remove any bone scraps that you find stuck to the meat. These bone scraps appear quite rarely, but take the time to have a good look for them and remove any that are present.
Once washed and cleaned, soak the beef ribs in water for an hour, and then drain.
Blend together the chopped onion and pear, and puree in a food processor, then pour the mixture out into a large bowl, adding the remaining ingredients, stirring thoroughly until combined.
Marinate the beef ribs for 12 hours or overnight, leaving covered in the refridgerator. As with all red meats, the longer you leave it to marinade the better, as this will allow the meat fibres to break down slightly, making the meat more succulent and flavoursome.
Remember that beef ribs usually cook fairly fast, 2-3 minutes on one side, so take great care not to overcook them on your grill.
Traditionally, Galbi Gui is grilled using wood charcoal though it can be cooked just as well on a conventional outdoor charcoal or gas BBQ grill.
Our diminuative Weber One Touch kettles do the job just great, so you don't need an all singing or dancing grill to make superb tasting Galbi Gui.
Gui or guee (ku:i) is a generic term to refer to grilled dishes in Korean cuisine.
These most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients.
Korean Meat-based grilled dishes are collectively called gogi gui, Gui made with pig or cow's intestines is collectively called naejang gui or yang gui, Gui made with pig or cow's intestines is collectively called naejang gui or yang gui.