Gal bi goo ee (Grilled beef short rib)
serves 4
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 tablespoons minced garlic
4 tablespoons sesame oil
1 tablespoon ground pepper
1 tablespoon juice of ginger
- Get ribs from Korean market, it’s easy.
There are two types of cut.
One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.
The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.
** Pear acts as a tenderizer, also adds flavor.
The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.
If you don’t have a access to it, use kiwi, but small amount.
Wash meat.
Rarely but sometimes you can find tiny bone scraps stick to the meat.
Soak in water for 1 hour, drain.
In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.
Marinate beef for 8-10 hours or overnight.
They cook fairly fast, 2-3 minutes on one side.
Traditionally, it is grilled with a wood charcoal but
certainly you can grill on a gas stove or out door grill.