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Korean BBQ Short Ribs (Galbi)
2 h 30 m
“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.”
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
12 small lettuce leaves
12 perilla leaves (see Tips)
3 cups cooked brown rice
¼ cup Ssamjang (see Tips)
Kimchi for garnish
1To 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.
2To grill ribs: Preheat grill to high.
3Lightly 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.
4To 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).