Again in 2012, I posted this recipe for traditionally-cut Korean Quick Ribs (Galbi, Kalbi, 갈비). It’s one of many defining moments of this weblog, after I began to dive head-first into the heritage, historical past, and language of meals, and it stays one among my favourite recipes. In truth, we nonetheless prepare dinner this dish about as soon as a month; after just lately relocating to Virginia, I grilled up some Galbi for pals, and knew that it was time to share an up to date model of this traditional.
Wang Galbi (“King Galbi”) look just a little totally different from the L.A.-cut brief ribs you’re seemingly used to, however that is the unique preparation for this dish. Ideally, you’ll need to discover bone-in English-cut brief ribs for this dish, however you could possibly nonetheless use L.A.-cut or boneless brief ribs as nicely.
I’ve just a few variations of this recipe floating round on the web and in my books, however for this week’s recipe I needed to share the model that I’ve been personally making over the previous couple years. I like to consider this as my weeknight-friendly recipe; I’ll mix the marinade the night time earlier than, after which pop it on the grill the next night. All in all, you possibly can’t discover many recipes that style this good whereas requiring minimal work.
Wang Galbi – Historically-cut Korean Quick Ribs (Gluten-free, Paleo-friendly, Primal-friendly)
3 lbs brief ribs
6 cloves garlic, minced
1/2 inch ginger, peeled and grated, or 1/4 tsp floor ginger
1/2 cup unsweetened applesauce
1/2 cup (4 fl. oz, or 1/2 can) San Pellegrino Limonata soda
1/2 cup tamari
1/4 cup toasted sesame oil
2 tbsp honey
2 tbsp Chinese language cooking wine
2 tbsp sesame seeds
1. Slice the ribs as directed in my authentic recipe (sorry of us, after I cooked this up the opposite night time I hadn’t deliberate on posting it, so I didn’t take any prep images!). Mix all of the marinade substances, then pour over the ribs in a resealable plastic bag and blend totally to coat all of the items evenly. Marinate within the fridge in a single day.
2. The following day, put together your grill for direct grilling by igniting all of the burners (gasoline grill) or centering the coals (charcoal grill). Grill the ribs over direct excessive warmth till cooked by way of and a bit charred on the edges, about 4 minutes per aspect.
** I favor the San Pellegrino Limonata soda as a result of it’s made with 18% Sicilian lemon juice and is sweetened with sugar as an alternative of corn syrup. Additionally, it’s very handy. In case you’d wish to forgo the soda (and make this recipe Paleo/Primal-friendly), merely change it with 1/2 cup soda water, 2 tbsp lime juice, and a further 2 tbsp honey.
** To make this dish soy-free, use 3/4 cup coconut aminos instead of the tamari.
** This dish is usually dipped in gireumjang, which is made by combining 2 components salt and 1 half black pepper after which including sesame oil till it turns into a thick, grainy sauce.
Make sure you let your meat relaxation for at the least 5 minutes earlier than digging in.
Serve along with your favourite Korean sides (Banchan); I’ve a a number of of those recipes in Paleo Takeout, however the different night time I opted for pre-made sides from our native Korean market. Clockwise from the Gabli is kimchi, cuttlefish, pickled cucumbers, seaweed salad, and white rice.
