Galbi, Grilled Korean Short Ribs
Oh how time flies, don’t we all say it?
This past couple of weeks have been busily engaged between Back to School for my grandson, the J-Dude, and then after the morning bus stop drop-off then helping Mom move into a new place now only twenty minutes away and just around the corner from Aunt Betty.
Looking back, in less than a couple months it will have been a full year since walking into the professionally set-up kitchens of the Hospitality Division at Drexel University, joining Chef John Boswell and the other students for the semester long course on Korean Food, a culinary program overseen through the Ministry of Korean Culture of South Korea.
Having been familiar with a broad range of Korean foods for near thirty years, upon taking the class, naturally I already knew that Korean cuisine is about much more than select dishes of Barbecue. Still, one thought in my mind by semesters end remained unchanged: Korean Barbecue really is a terrific way to introduce people to Korean foods, in particular, dishes like Galbi, Grilled Korean Short Ribs.
Since temperatures in much of the country continue to blaze in a version of what used to be referred to as ‘Indian Summer’ whose notation was meant to imply extended hot days and temperatures, many folks even beyond the tailgaters are continuing to fire up the grills so I thought it would be a good time to share Galbi one of my favorite Korean BBQ dishes.
A pricier cut than perhaps the more commonly known thin top sirloin or other type meat strips used for Beef Bulgogi, the thinly cut, bone- in rib takes on an almost sweet flavor, in part due to the caramelized flavors of sugars, including pureed Korean pear combined with brown or granulated sugar used in the marinade process. You can eat these straight off the grill with your fingers, or you can cut them in half, holding the pieces with chopsticks nibbling your way around the bone.
As with all versions of Korean Barbecue from beef and chicken to pork, your ‘meat on fire’ the translated meaning of the Korean Barbecue, ‘Bulgogi’ rather than actually referring to a particular cut of beef, is always served alongside a soup, rice, and a varied selection of small dishes called banchan which also presents a couple of commonly identified kimchi varieties, including the more spicy fermented cabbage and a similar prepared version prepared using daikon radish.
One of the fun nicknames by the end of the Korean Cuisine course was called the ‘Holy Trinity’ referring to the three common ingredients found in most every Korean dish, scallions, ginger, garlic.
The recipes used in the Korean Class Cuisine are from the cookbook: “The Beauty of Korean Food: With 100 Best Loved Recipes” whose text was prepared by the Institute of Traditional Korean Food.
Although translated, throughout the year I have been tediously going through and re-writing the recipes to share with you (and perhaps even a little posterity for my Korean daughters) so that they both respectfully adhere to the traditional Korean dishes while at the same time providing portion amounts designed for families in ‘English speak’ with easier to follow along preparation descriptions for all cooking levels.
Soe-galbigui. Galbi. Grilled Korean Short Ribs. Mashikeh-Mogoseyo. Enjoy Your Meal.