Kai Bi (Galbi) - Korean Grilled Beef Short Ribs

Spelling variations: kalbi, kal bi, kaibi, galbi, gal bi, garbi, gar bi, karbi, kar bi, kalbee, kal bee Korean grilled short ribs are one of the most popular dishes in Korean Restaurants. The slightly sweet grilled flavor of beef, garlic, onion, and soy sauce is simply fantastic.

Servings: 8

Ingredients

INGREDIENTS
2	pounds	of either: 1/4 inch flanken cut beef short ribs or 1 inch cross cut beef short ribs, separated and butterflied.
1	teaspoon	salt
Marinade
1/2	cup	natural brewed soy sauce
1	each	small onion
1	each	small Nashi (Asian) pear or semi sweet apple
6	cloves	garlic
2	ounces	fresh ginger
1/2	cup + 2 tablespoons	brown sugar or 1/2 cup + 3 tablespoons honey
4	each	spring/green onion
2	teaspoons	pure toasted sesame seed oil
1	tablespoon	rice wine
1/2	teaspoon	black pepper
		water as needed
Additional Ingredients for Galbi Ssanju Ssam
4	bunches	red leaf lettuce
6	cups	"sticky" rice
6	cloves	garlic
5	ea	fresh hot green chili or jalapeño peppers
Ssamjang
4	tablespoons	of soybean paste (Korean-doenjang/Japanese-Miso)
4	tablespoons	medium ground red chili powder
1	teaspoon	sugar
2	each	green/spring onion
4	cloves	garlic
1	tablespoon	of sesame seeds
1/2	tablespoon	of sesame oil
1	tablespoon	rice wine
1	tablespoon	soy sauce
		water

Procedure

INSTRUCTIONS

Mix Marinade:

Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl.

Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.

Add all other ingredients. Mix well and let stand for at least fifteen minutes.Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.

Prepare Meat:

1. ¼ inch flanken cut: (L. A. Style)

Very lightly salt each slice on both sides and let stand for ten minutes.

2. 1 inch crosscut ribs:(Traditional Style)

If your meat counter can not butterfly the ribs;

Separate the ribs by slicing down the center between ribs.

Next, with a small thin knife, slice into the "meaty" side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90º (perpendicular or flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through.

Repeat until you reach the "end" of the meat. Do the same for the left side and repeat this with each rib section.

Very lightly salt each section on both sides and let stand for ten minutes.

Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)

Cover and place in refrigerator. Let meat stand in marinade for at least one hour.Meat may now be placed in zip lock style bags and frozen for later use. If not freezing at this point, let stand in marinade for 6 to 24 hours.

Cooking:

Heat grill on high heat. Grill until well browned on both sides.(about two minutes per side)

Serve with steamed white rice and ban chan.

Kai Bi Sangjju Ssam (Kai Bi in loose leaf lettuce rolls)

Prepare Kai bi as above.

1. While marinating:

Mix the Ssam jang - - Finely chop the garlic and green onion. In a small mixing bowl, add all Ssam jang ingredients and mix well. Add a small amount of water if needed to maintain a mixable paste. Cover and let stand at room temperature for 1 hour.

Prepare Wrap Ingredients

Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.

Thin slice the garlic and peppers, and place in separate small dishes.

Cook and Serve

Cook the kai bi as above.

Serve with one bowl of rice for each person.

How to Eat -

Put one leaf of lettuce in one hand, add a little rice, a piece of kai bi (cut from the bone), some sliced pepper and garlic, a bit of kimchi, and a bit of the Ssam jang.

Carefully close your hand, forming the lettuce into a ball around the "stuffing", and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.

Nutrition Facts

Serving size: 1/8 of a recipe (15.9 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving Calories 570.68 Calories From Fat (43%) 246.96 Calories From Protein (15%) 82.89 Calories From Carbohydrates (42%) 240.83 Calories From Alcohol (0%) 0 % Daily Value Total Fat 27.83g 43% Saturated Fat 10.62g 53% Monounsaturated Fat 11.95g   Polyunsaturated Fat 2.52g   Cholesterol 52.88mg 18% Sodium 1695.04mg 71% Potassium 678.96mg 19% Total Carbohydrates 59.91g 20% Fiber 3.99g 16% Sugar 7.99g   Net Carbohydrates 55.92g   Protein 20.95g 42% Vitamin A 12072.13IU 241% Vitamin C 15.22mg 25% Calcium 114.32mg 11% Iron 6.67mg 37% Vitamin E 0.59mg 6% Vitamin D 0IU 0% Thiamin 0.42mg 28% Riboflavin 0.32mg 19% Niacin 4.87mg 24% Vitamin B6 0.57mg 29% Folate 161.76mcg 40% Vitamin B12 1.48mcg 25% Pantothenic Acid 1.1mg 11% Vitamin K 247.32mcg 309% Phosphorus 250.93mg 25% Magnesium 65.97mg 16% Zinc 4.23mg 28% Copper 0.36mg 18% Manganese 1.2mg 60% Selenium 26.38mcg 38% Alcohol 0g   Caffeine 0mg   Water 334.43g 0%

Source

Author: hannaone