Sunday, November 28, 2010
This is the most popular traditional Korean dish. Galbi is basically Korean BBQ short rib.
Koreans don't cook this dish often, though, for a few reasons. One, ingredients are expensive. Two, it is a little bit time consuming to prepare the food. So we cook this dish only for special occasions. However once you do it, it is very easy and tasty. If anybody wants to make it and finds it hard to get the ingredients let me know. I cook this dish very often so I can show you how to cook it or go to Asian market with you. I hope you enjoy it.
2 lbs marbled beef (I use Prime Rib from Whole Foods)
6 oz soy sauce
1 tbsp brown sugar
1 tbsp rice wine
1 tbsp citrus syrup (and more for cooking the beef)
2 tbsp olive oil
½ Asian pear or 1 can pear w/ juice
5 cloves of fresh garlic
1 tbsp sesame oil
1 stalk of green onion
a dash of black pepper
Cut the beef in long strips (about 2 inches wide). Cut a grid like pattern on both
sides of each strip.
Pat each beef strip dry with a paper towel.
In a blender put the pear, onion, green onion and garlic. Blend until homogenous.
Add to the remaining ingredients in a large bowl.
Massage the sauce into the beef (the grid pattern will increase the surface area for
which the marinade can enter the beef). Place the beef strips in a separate container.
When done massaging beef strips with sauce, pour remaining sauce onto beef strips.
Preheat frying pan. Place beef on hot frying pan. Intermittently move the beef
around the frying pan so it does not stick or burn. Do not flip until the water from
the beef evaporates.
After the top of the beef has begun to brown, spread a small amount of citrus on top
of the beef (if you add the syrup when the beef is too moist the syrup will slide off
and burn on the pan).
Flip the beef and repeat.
Garnish with green onion or crushed pine nuts. (optional)