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Galbi Ribs with Rice

Galbi Ribs with Rice


My husband loves Korean ribs, known as “Galbi” or “Kalbi” style ribs.  I adapted this from a recipe in Lobel’s Meat Bible:  All You Need To know About Meat and Poultry.  It is incredibly simple and only requires about two hours to marinate and about 6-10 minutes grilling time.  Since it may be the last time using the grill this year, you can also cook the ribs in a grill pan, although they may not be as perfect.

  • 3/4 cup soy sauce
  • 3 tablespoon Korean rice wine (or Mirin)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons sesame oil
  • 1/2 cup lightly packed dark brown sugar
  • 3 large cloves garlic – thinly sliced
  • 3 large scallions – thinly sliced
  • 1 heaping tablespoon of grated, peeled fresh ginger
  • 1/2 teaspoon freshly ground pepper
  • 3 1/2 pounds flanken-style short ribs (about 1/2 inch thick)

In a large 15×10 glass baking dish, combine, soy sauce, rice wine, lemon juice, sesame oil, brown sugar, scallions, garlic, ginger and pepper and stir to dissolve sugar.


Nestle ribs in marinade, coating both sides.

Cover with plastic and marinate 1 hour.


Turn ribs and marinate another hour at room temperature.

Heat  grill to medium high and lightly oil grate.

Grill ribs 3 minutes  for medium-rare or 4-5 minutes for medium.


Turn ribs and grill 3-5 minutes.


Transfer to serving dish and serve with rice (recipe below).


Serves 4


Rice with Mushrooms and Scallions

  • 2 tablespoons butter
  • 1 pound mushrooms – coarsely chopped
  • 2 scallions – chopped
  • 1 garlic glove – minced
  • 2 cups chicken broth
  • 1 cup rice
  • pepper

Heat butter in pan over medium-high heat and add mushrooms, scallions, and garlic and cook until liquid as evaporated.

Season with pepper.


Add chicken broth and rice.


Cover, lower heat and cook 20 minutes.

Serve with Galbi ribs.




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