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L.A.-Style Korean Galbi Steaks

Hi All,

For Korean thanksgiving, I made steak galbi. So insanely good. Thought to share the recipe. If you'd like to check out more photos and the whole story, just go here:

Ingredients
- 4 - 6  pounds beef short rib
- 1 cup brown sugar, packed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin (rice wine)
- 1 small onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated (I went with a Xinjian fragrant pear)
- 4 tablespoons minced garlic
- 2 tablespoons dark sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced

Rub the brown sugar over all the meat, and let it sit for 10 mins or until they hit room temp. While your Galbi dudes are taking a time-out, whisk the rest of the ingredients in a bowl. Split the meat into two gallon-sized ziplock bags and pour half the marinade into each. Mix it up a bit, and drop those future taste bombs in the fridge for four hours. 

I suggest spending this intermediary time drinking rice wine and listing to traditional Korean music. But it's your world, bro. 

At the four hour mark, crank the egg to 300 - 400 degrees. I served my Bulgalgi with grilled baby bok choi and Ja Mushrooms seasoned in salt, pepper and fennel seed powder, plus some olive oil and lemon. Get these on first, as they'll take longer.

Then drop those bulgali on the grill directly above the coals, 4 minutes per side

Comments

  • Sounds fantastic, looks great! Thanks for sharing the details.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • calikingcaliking Posts: 7,127
    Thanks for sharing. Looks like a great recipe and cook!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Looks great. Thanks for recipe. Will need to make it next time.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • Meat, Curious how these were. Question is on cook time. I was looking in Adam Langs book and he did something similar but cooked low and slow for multiple hours rather than a quick cook. Any thoughts?
    Clarendon Hills, IL
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