Literally meaning ‘rib’ in Korean, galbi refers to a type of barbecued rib dish, usually beef or pork. Galbi barbecue restaurants are found all over Korea, as well as parts of the United States, where there are large Korean communities.
- 1 kg Korean-style beef short ribs, cut across the bone (see Note)
- toasted white sesame seeds, chopped spring onion, perilla leaves, kimchi and gochujang, to serve
- 1 nashi pear, grated
- 60 ml (¼ cup) soy sauce
- 1 garlic clove, crushed
- 2 spring onions, finely chopped, plus extra, to serve
- 1 onion, grated
- 3 cm-piece ginger, grated
- 60 ml (¼ cup) rice vinegar
- 1 tsp sesame oil
- 2 tsp dried chilli flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make marinade, combine all ingredients in a large non-reactive bowl. Add ribs and turn to coat. Cover with plastic wrap and refrigerate overnight.
Remove ribs from marinade, discarding excess marinade. Heat a barbecue or chargrill pan to high heat. Season ribs with salt and cook, turning halfway, for 4 minutes or until just cooked.
Scatter with sesame seeds and spring onions and serve with perilla leaves, kimchi and gochujang, to eat as wraps.
• Instead of cutting along the bone, the ribs are cut across the bone, producing a thin strip of meat for quick cooking. This cut, known as flanken, is sold as ‘Korean-style short ribs’ at select Asian butchers.
• Perilla leaves are large, round leaves from the mint family, available from select Asian food shops.
• Gochujang is a Korean hot pepper paste. Gochujang and kimchi are from Korean food shops and select Asian food shops.
Photography Brett Stevens. Food preparation Leanne Kitchen and Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, November 2014, Issue 37.