My Perfected Galbi Recipe

7/1/24: It’s my husband birthday today. I cooked a batch of Korean Galbi using my perfected recipe. Mom and sis love it so much that they requested for a recipe. So here I am documenting this Galbi version to share with my family, friends, and foodie home chefs out there! Hope you all enjoy this recipe as much as my family has.

Prep time: 10 minutes
Marinate meat at least over night

Ingredients:

3 pounds sliced beef short ribs
1/2 cup CJ Galbi sauce
1/4 cup Mirin (rice wine)
2 Tbsp Hoisin Sauce
2 Tbsp Viet Huong fish sauce
1 Tbsp pure honey
1 tsp black pepper
5 garlic cloves (minced)
1/2 tsp onion powder
roasted sesame (optional)

Direction:

1.Choose beef short ribs that are meaty with some fat and with a thick cut of about 1/3 inch thickness. Thin cuts will dry out meat when pan grilling. Cut the beef ribs into segments between the bones. Prep the marinade sauce.

2. Prep the marinade and marinate the beef short ribs for at least 6 hours. I normally marinate it the night before and it would be ready the next day for best results. I try marinating the beef ribs for a few hours but the meat wasn’t flavorful enough and not as tender for my kids’ preference.

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3. Cooking: Some people prefer grilling. I don’t like having to stand outside in the 107F degrees Texas heat so I prefer pan frying in the kitchen instead. It doesn’t take that long to pan grill the Galbi. Drizzle in some vegetable oil to coat a non-stick pan on medium high heat. Pan fry each side of the mat for about two to three minutes for medium pink. You don’t want to overcook this beef because it will be one chewier and fryer the more cooked it is. My kids prefer between medium rare and medium pink tender texture.

4. Enjoy! Serve the pan grilled Galbi with sushi rice, steamed jasmine rice, or Korean rice. Serve it along side with Korean side dishes. For a Vietnamese-fushion, I serve it with Soc Trang’s fragrant steamed jasmine rice and pickled carrots and daikons, and simple sauteed zucchini with curry flavor. Today, mom made some Vietnamese-style pickled bean sprouts, Chinese chives, and shredded carrots.

For the first time in my life, my mom who is always picky and takes pride in her home cooking, complimented my Galbi marinade and complimented how tender and moist the beef ribs, and has a well balanced flavor.