Korean BBQ Short Ribs (Galbi)

Korean BBQ Short Ribs (Galbi)

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From: EatingWell Magazine, May/June 2017

The longer you marinate these Korean sweet-and-savory ribs, the better. Look for flanken-cut short ribs in the meat department or ask your butcher to cut them for you. If you can't find perilla or shiso leaves, try using mint instead.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Ribs
  • 1 large Asian pear or 2 firm ripe pears, peeled and grated
  • 3 cloves garlic, grated
  • 3 tablespoons reduced-sodium tamari
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon packed brown sugar
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon ground pepper
  • 6 bone-in flanken-cut beef short ribs (about 1½ pounds), trimmed
  • For Serving
  • 12 small lettuce leaves
  • 12 perilla leaves (see Tips)
  • 3 cups cooked brown rice
  • ¼ cup Ssamjang (see Tips)
  • Kimchi for garnish

Preparation

  • Prep

  • Ready In

  1. To marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.
  2. To grill ribs: Preheat grill to high.
  3. Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.
  4. To serve: Assemble 12 lettuce wraps with 1 perilla leaf, ¼ cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.
  • Tips: Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Shiso or even large mint leaves make a good substitute.
  • Look for prepared Ssamjang—a thick spicy paste typically served with Korean lettuce wraps—at Korean markets or online. To make your own: Combine ½ cup doenjang, ¼ cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup
  • The bright red, fiery chile paste gochujang is the quintessential Korean condiment.
  • To make ahead: Marinate ribs for up to 1 day (Step 1).

Nutrition information

  • Serving size: 3 BBQ lettuce wraps each
  • Per serving: 514 calories; 22 g fat(8 g sat); 5 g fiber; 45 g carbohydrates; 32 g protein; 32 mcg folate; 79 mg cholesterol; 6 g sugars; 4 g added sugars; 1,530 IU vitamin A; 4 mg vitamin C; 68 mg calcium; 6 mg iron; 621 mg sodium; 495 mg potassium
  • Nutrition Bonus: Iron (33% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, ½ other carbohydrate, 3½ medium-fat protein, 1 fat

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