Koreanische Rinderrippchen, bekannt als Galbi, sind zart und voller Geschmack. Die Rippchen werden in asiatischer Birne, Schalotten, Knoblauch, braunem Zucker, Reisessig, Sojasauce, Sesamöl und Salz mariniert und dann gegrillt, sodass sie außen eine schöne verkohlte Haut bekommen, innen aber noch saftig sind. Mit Reis, Kimchi und Salatblättern servieren.
Category
Lunch
Servings
4
Prep time
2 hours
Cook time
20 minutes
Korean beef short ribs, known as Galbi, are tender and packed full of flavour. The ribs are marinated in Asian pear, shallots, garlic, brown sugar, rice vinegar, soy sauce, sesame oil, and salt, then grilled so they get a nice charred skins on the outside but are still juicy inside. Serve with rice, kimchi, and lettuce cups.
Ingredients
- 1 rack of beef short ribs (3-point)
- 1 Asian pear
- 2 shallots
- 4 cloves garlic
- 1½ tbsp brown sugar
- 1 tbsp rice vinegar
- 1½ tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cooking salt
- To serve: steamed white rice, kimchi, and baby gem lettuce cups
Directions
You have two options with the beef: either ask your butcher to cut the ribs across the bones, or you can do as I did—remove the bones and slice the meat around 5mm (0.2 inches) thick.
- To make the marinade, grate the shallots, garlic, and pear into a bowl. Then add the vinegar, soy sauce, sesame oil, brown sugar, and salt. Mix well.
- Add the sliced beef to the marinade, making sure it's completely coated. Cover and leave in the fridge to marinate for 2-24 hours.
- Preheat your grill to a high heat. Grill the ribs for 3-4 minutes on each side, aiming to get a nice char on the outside while keeping the middle rosy pink.
- Remove the ribs from the grill and let them rest for 4-5 minutes before cutting them into smaller pieces. Serve with steamed white rice, kimchi, and lettuce cups. Enjoy!
