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This Korean BBQ Short Ribs dish is a true tribute to galbi, a staple in Korean cuisine known for its bold flavor and tender meat. The secret lies in marinating the short ribs for hours so they soak up every drop of savory-sweet goodness. If you can find the traditional cut, where the ribs are sliced thin across the bone, you’re already halfway there. Every bite brings that deep umami punch that makes this dish unforgettable.
My family goes wild for this every time we fire up the grill and the smell hits the air
Ingredients
- Short ribs sliced across the bone: the thin cut ensures even cooking and great chew
- Coconut aminos: adds natural sweetness and saltiness without soy
- Water: helps balance the salt concentration in the marinade
- Apple cider vinegar: adds brightness and tenderizes the meat
- Raw cold-pressed sesame oil: gives a nutty aroma and deep Korean flavor
- Garlic cloves minced: a must for sharp warmth and depth
- Fresh ginger minced: offers zing and pairs beautifully with the garlic
- Maple syrup: rounds out the marinade with subtle sweetness
- Black pepper: gives a soft kick omit if avoiding spice
- Green onion chopped: adds freshness and a pop of color for garnish
Step-by-Step Instructions
- Mix the Marinade:
- Combine coconut aminos water apple cider vinegar sesame oil garlic ginger maple syrup and black pepper in a large glass dish. Whisk until fully blended to create a balanced and aromatic marinade.
- Marinate the Short Ribs:
- Lay the ribs in a single layer in the marinade. Make sure each piece is well coated. Refrigerate for at least 6 hours turning the ribs once midway for even flavor infusion.
- Prepare for Grilling:
- Remove the ribs from the fridge 30 minutes before grilling. This helps them cook evenly and keeps the meat tender.
- Grill the Ribs:
- Heat your grill to medium high. Cook the ribs for 3 to 4 minutes on each side until they are nicely browned with slightly charred edges.
- Garnish and Serve:
- Transfer the ribs to a serving platter. Sprinkle with chopped green onions for freshness. Cut into smaller sections and serve hot ideally eaten with your hands for full enjoyment.
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You Must Know
I absolutely love using raw sesame oil for its distinct nutty note. It reminds me of a night we hosted a backyard dinner with Korean music playing and everyone grabbing ribs straight off the plate.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or low oven to preserve texture. Avoid microwaving which can dry out the meat.
Ingredient Substitutions
You can use tamari instead of coconut aminos if you tolerate soy. Honey works in place of maple syrup. For sesame allergies skip the oil and finish with fresh herbs.
Serving Suggestions
Serve these ribs with steamed jasmine rice kimchi or lettuce wraps. They also pair beautifully with Asian slaw or cucumber salad for a refreshing contrast.
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Cultural Context
Galbi is a cornerstone of Korean BBQ culture often cooked at the table and shared communally. It reflects the Korean values of balance hospitality and deep flavor development.
Frequently Asked Questions About Recipes
- → What cut should I use for Korean short ribs?
Use flanken-cut short ribs, sliced thinly across the bone. This style is ideal for quick grilling and traditional galbi flavor.
- → How long should I marinate the ribs?
Marinate the ribs for at least 6 hours to let the flavors penetrate the meat. Overnight marination works even better.
- → Can I substitute coconut aminos?
Yes, tamari or light soy sauce can replace coconut aminos if gluten is not a concern. Adjust sweetness as needed.
- → Should the ribs be brought to room temperature before grilling?
Yes, let the ribs sit out for 30 minutes before grilling to ensure even cooking and better browning.
- → Can I cook these ribs without a grill?
Yes, you can use a broiler or a grill pan on the stovetop. Cook on high heat for a similar charred effect.