A fun and tasty way to enjoy the beef. The secret to this dish, or called Galbi in Korean, is to marinade the beef overnight to allow the flavour to infuse. The natural fluid acidity in the pear helps to tenderize the meat while sake/rice wine adds a slightly sweet edge.
- 900g beef short ribs or boneless short ribs
- 4 spring onions, thinly sliced
- ½ medium-size yellow onions, thinly sliced
- 1 large Asia pear, core and chopped into cubes
- 1 teaspoon ginger, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon light soy sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons Japanese sake or high quality Chinese rice wine
- 1 teaspoon sea salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons caster sugar
- 1 teaspoon sesame seeds
- 2 Spring onions, minced
- 1 tablespoon Korean chili powder (optional)
- 1 tablespoon rice vinegar
- To make the marinade sauce, place the sliced spring onions and yellow onions in a large bowl. Core and chop the Asian pear, being careful to save the juices. Then add into the bowl. Combine rest of the marinade ingredients and mix well.
- Add the short ribs pieces to the marinade, stirring to coat them, leave to stand for at least 2 hours (ideally overnight) to allow flavours to permeate and the meat to soften.
- Heat a heavy griddle pan or frying pan and add the ribs. Keep turning them to cook the meat evenly. When they become dark brown, serve immediately with the dipping sauce.
- Butchers should be happy to prepare the short ribs pieces for you; ask for pieces approximately 5cm in square.