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Beef Galbi; The 8th Wonder Of The World









In making galbi or kalbi as it is also known, the traditional cut of beef to use is thin sliced short ribs called kalbi cut, or Maui cut rubs or Korean cut ribs, depending on the butcher, in most cases regardless of what they are labeled, they are expensive cuts of beef and you can't eat the bone so it is really expensive when you eat it.

One day as I was traipsing through Costco I spied these boneless beef short ribs, and intrigued, I took them home and then wondered what do I do with them. 

Remembering back to a recent meal of galbi that rocked everyone's socks at the taste, and mine at the cost,  I thought that slicing them would offer up the same flavour and texture profile, at a reduced cost. So I set to slicing by first cutting them in half to make them easier to handle.
 
Next, I set a piece on its side and sliced them lengthwise to ensure the cut went across the grain.

I repeated the slicing getting 3-4 slices out of each piece.
 

After slicing all the pieces I began to construct the meal as per recipe below.


The fact that there were no bones to pick around made them very enjoyable for all of us and nary a complaint was heard that evening, in fact, the crowd demanded I do them again real soon.

Fearing the meat may have been tougher due to no bone offering its influence I added a teaspoon of baking soda to the marinade originally as it is a great way to tenderize meat in a marinade (a million Chinese restaurants can't be wrong) and with the heavy flavours involved in the marinade there was no perceptible aftertaste once cooked. However the next time I made them I used a kiwi fruit in place of the baking soda and it worked just as well, with no noticeable impact on the flavour. So it is your choice if you want to use one or the other or either. It's your dinner after all.

Pineapple juice can be used as a tenderizer as well, but I find it can affect the taste of a marinade, not negatively, but it does change it, kiwi fruit does not change the taste and it works just as well - enzymes and all that ya know...

Without further ado, I give you this...

Beef Galbi (Kalbi)



3 lbs beef short rib, bone in or boneless, slices should be no thicker than 1/4"

1 cup brown sugar, firmly packed
1 cup soy sauce

1/2 cup water
1/4 cup mirin

1 medium onion, peeled
1 medium apple, peeled and core removed
1 kiwi fruit peeled or use 1 tsp baking soda instead (for meat tenderizing)
4 cloves fresh garlic
1/4 cup sesame oil
1/2 tsp black pepper

Place onion, garlic, apple and kiwi (if using) into a food processor and pulse until a fine mince or puree is reached. 
 
 

Pour into large stainless steel bowl.

Add the remaining ingredients to the bowl and stir well to incorporate.

Add sliced beef to the marinade.

Cover and refrigerate for 12 - 24 hours.

Remove beef from marinade and let drain well.

Place marinated beef onto hot grille and cook until browned , turn over and grill until browned, about 1-2 minutes per side.

Cook to medium rare or medium.

Remove from grille and serve hot.

If you are serving this for an appie, slice thinly and serve warm with lettuce leaves to make a lettuce wrap.


This dish is fantastic, probably my favourite barbeque recipe, and even the non-beef eater in the house likes them and that's saying a lot.

It is best if the meat is marinated for at least over night up to 24 hours and drained very well before grilling.  Doing both of those steps will ensure you have a mind blowing experience, like hitting the hot knife in Moms kitchen in '75. Only better and less risk of arrest...

 Snowy Palms Resort



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