Beef Galbi
Ingredients
- 1,000 gBeef rib (flanken-cut)
- 150 mlKorean soy sauce
- 60 gBrown sugar
- 3 tbspmirin
- 5 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspSesame oil
- 1 tspBlack pepper ground
- 1 tbspSesame seed (for garnish)
- 1 pcNashi Pear (grated or pureed)
Method
Tender beef short ribs glazed in a syrupy, caramelized sauce. The aroma of toasted sesame and seared garlic promises a juicy bite with deep umami flavors.
- 1
Lightly trim the fat from the beef ribs. Score the meat in a crosshatch pattern without touching the bone. This allows the marinade to penetrate deep into the fibers.
- 2
Grate the nashi pear. Mince the garlic and finely slice the green onions. In a dish, mix the grated pear, soy sauce, brown sugar, mirin, sesame oil, and pepper. Stir until the sugar is completely dissolved.
- 3
Submerge the meat in the marinade, ensuring it is well coated. Cover and let rest in the refrigerator for at least 4 hours. The meat should darken and tenderize thanks to the pear enzymes.
- 4
Heat a grill or pan over very high heat. Sear the ribs for 3 to 4 minutes per side. The sauce should reduce to coat the meat in a glossy layer, slightly charred on the edges.
Frequently asked questions
How do you get this dish right?
- Do not rinse the meat after marinating; the sugar needs to caramelize upon contact with heat.
- If using a pan, cook in small batches to avoid boiling the meat in its own juices.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors intensify the next day.
