Korean BBQ Beef Short Ribs (Galbi)

갈비

Ingredients

Serves 2 portions

  • 450g (1lb) bone-in La Galbi cut short ribs (or trimmed boneless rib-eye steak, partially frozen and cut into ¼-inch-wide pieces)
  • 1 Asian or 2 firm but ripe pears, peeled and grated
  • 3½ tablespoons dark brown sugar
  • 3 tablespoons soy sauce
  • 2½ tablespoons toasted sesame oil
  • 3 cloves garlic, grated or minced
  • 2 teaspoons grated peeled fresh ginger
  • Large pinch of kosher salt or sea salt
  • Freshly ground black pepper
  • Vegetable oil, for grilling

FOR SERVING

Method

In a medium bowl, stir together the pears, sugar, soy sauce, sesame oil, garlic, ginger, salt, and pepper to taste until the sugar has dissolved. Add the beef and massage the marinade into the meat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 2 hours or up to overnight. The longer you marinate the beef, the better it will taste.

Preheat a gas or charcoal grill until very hot. Lightly brush the grates with vegetable oil. Shake any excess marinade off the beef and arrange the beef on the grill without crowding. Grill for about 30 seconds per side for rare, or longer, if you like.

If you’re using short ribs, cut the meat off the bones with kitchen shears. Transfer the meat to a platter and serve with the lettuce, perilla leaves (if using), rice, and spicy lettuce wrap sauce on the side. To assemble, put a lettuce leaf in one hand and top with a perilla leaf (if using), a spoonful of rice, a smear of sauce, a piece of beef, and some spicy scallion and red onion salad. Wrap the lettuce around the ingredients and enjoy.

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@judyjoochef Instagram profile imageHidden behind a nondescript door in the new @mo_mayfair Mandarin Oriental Mayfair is a new high end Korean experience, Dosa (meaning “expert”), by the one and only @chefakiraback and @jihun_maxime. The room hosts an intimate 14 guests and is visually stunning, a mix of platinum silver tones and sleek lines. Upon seating, you embark upon an elaborate tasting menu, full of Akira’s famous touches accented beautifully with Korean influences. I loved the soy sauce cured Mazara red prawn kimbap (I love seafood, especially raw!)— a clever twist on the more traditional crab version. I also swooned over the preserved tomato with goat labneh crowned with fresh Kentish cobnut slivers. This foodgasmic bite was full of moreish tomatoey umami, a touch of fresh funky yogurt tang, while delicately rounded out with nutty perilla oil. It was a gastronomic adventure and so refreshing to see Korean food finally being elevated in London to this level. Akira is blending tradition and innovation… fermenting in time honored old onggi pots (you can see them lining the counter), and blending these ingredients with a sophisticated contemporary style. . Maxime Maiano @one_to_wine gracefully ushered us through an elaborate yet playfully intriguing wine pairing. Everything was executed in style. And you leave feeling as if you’ve experienced something quite special… with a content belly and buzzing head. I ate and drank too much… again! . Thank you @chefakiraback @dosalondon @akacomms #korea #koreanfood #london #chef #cheflife #chefsofinstagram #korean #mandarinoriental #restaurant #finedining2 days ago via Instagram
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