Tuesday, January 19, 2010

Grilled Beef Ribs (Galbi Gui)



2 lbs (1 kg) beef short ribs, cut into 1 1/2 inch (4 cm) length
(I used sirloin steak that was cut into thin slices)

Marinate
2 tbsp garlic, peeled and crushed
1 tsp grated ginger
1/4 cup (60 ml) soy sauce (I used Japanese soy sauce)
1 tbsp honey
4 tbsp soft brown sugar
1/2 tsp freshly grounded black pepper
2 tbsp rice wine or sake (I used Hua Tiao Jiu)
1 1/2 tbsp sesame oil
1 large nashi pear, grated
2 spring onions, minced (I just cut into small pieces)

1. Combine all the Marinate ingredients together, except for the spring onions. Add the Marinate to the beef ribs (or other types of beef cut you are using) and mix well. Then add the spring onions and toss lightly. Cover and marinate for at least 4 hours.
2. Heat a grill or broiler and grill the ribs/beef for 3 to 4 minutes on each side, or until browned and cooked through. Serve with lettuce, perilla leaves, raw garlic and chilli bean paste on the side.

* Note: The cooking time depends on the type of beef you use and the thickness of the beef. Also your own preference of how well the beef should be done.

Do give this try and let me know if you like this recipe.

8 comments:

Anonymous said...

Hi Hugbear,

Nice to see you back. Hope you had a wonderful holiday with your family. Glad to see your korean recipe. I love Korean food & can eat it everyday :)
whenever I eat Korean food I will always ask for more kimchi. Now I can try your korean recipe. Will you be able to post recipe on how to make kimchi also? I could have it for CNY dinner :)
Thanks alot.

Alice

Anonymous said...

Hi,

I have been using your Buttercake recipe since 2 years ago. My family loves the cake. However, I am puzzled as the texture of the cake is not always consistent. Sometimes, it is dense but at times it is light and spongy. Can you advise on this? Thank uoy again for sharing this wonderful recipe.

Ann

Anonymous said...

Hi,

I have been using your buttercake recipe since 2 years ago. However, I am always puzzled by the texture of the cake. Sometimes, it is dense and at times, light and spongy. Can you pls advise? Thank you.


Ann

galronni said...

Hi Hugbear,

Passing an award to you. Please come collect it yah?


Ronni
http://cookingmemos.blogspot.com/2010/01/ive-got-award.html

mysweetkitchen said...

Hi, I'd like to link your blog and I've sent invite. You've a great blog :)

lilyng said...

happy new year

SIG said...

Hi Hi LeeLee, wow, your Korean meat dish looks very good! I love the wedding cupcakes you made too. :)

from my motorhome to yours said...

very cute cupcakes and cookies!! come by my blog and get in on the cupcake holder giveaway and check out my new book!

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