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Korean Galbi with Kimchi Fried Rice
Created by: Howcan Team
Ingredients
- 2 lbs beef short ribs, cut across the bone into 1/2-inch thick pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 1 cup kimchi, chopped
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons vegetable oil
- 4 green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a bowl, mix together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, minced garlic, grated ginger, and black pepper. Add the beef short ribs to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Heat a grill or grill pan over medium-high heat. Grill the marinated beef short ribs for 3-4 minutes on each side, or until they are cooked to your desired level of doneness. Remove from the grill and let them rest for a few minutes.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped kimchi and cook for 2-3 minutes until it starts to caramelize.
- Add the cooked white rice to the skillet with the kimchi, and stir in 2 tablespoons of gochujang. Cook for an additional 3-4 minutes, stirring frequently, until the rice is well coated and heated through.
- To serve, place a portion of the kimchi fried rice on each plate and arrange the grilled beef short ribs on top. Garnish with chopped green onions and sesame seeds. Enjoy!
Korean Galbi, also known as grilled beef short ribs, has a rich history dating back to ancient Korea. The dish was traditionally prepared for royalty and nobility, showcasing the finest cuts of beef marinated in a savory-sweet blend of soy sauce, garlic, and sesame oil. Today, this beloved dish is enjoyed by people worldwide. When paired with kimchi fried rice, the succulent, tender meat complements the spicy, tangy flavors of the kimchi-infused rice, creating a harmonious culinary experience. Chefs in Seoul, Busan, and Jeju Island are renowned for their mastery of Galbi, while restaurants like Mapo Galbi in Los Angeles and Kang Ho Dong Baekjeong in New York City are celebrated for their exceptional renditions. The key to perfecting this dish lies in the marination process, ensuring the meat is infused with the right balance of flavors. For a unique twist, some chefs incorporate pear or apple puree into the marinade, tenderizing the meat and adding a subtle sweetness. Whether enjoyed at a bustling Korean barbecue joint or prepared at home, Korean Galbi with kimchi fried rice is a delightful marriage of tradition and innovation, a true celebration of Korean culinary artistry.
60 min
4 servings
650 calories
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