Beef GalBi 소갈비

This by far has been my favorite Korean dish. You can find the recipe along with step by step pictured instructions here: www.aeriskitchen.com. I find all of my Korean recipes on Aeris's website or her Youtube channel (aeriskitchen).

Main Ingredients:

• 2½ lb. Beef Ribs, also called Flanken Short Ribs (10 pieces)
  
• 1 Asian Pear (10 oz)
• ½ Onion

Sauce Ingredients

• ½ Cup Soup Soy Sauce
• 2 Tbsp Cooking Wine
• 1½ Tbsp Minced Garlic
• 1 tsp Minced Ginger
• 1½ Tbsp Sugar
• 1½ Tbsp Honey
• 1 Tbsp Sesame Oil
• ¼ tsp Black Pepper
• 3 Tbsp Finely Chopped Green Onions

Directions:

• Soak 2½ lb of beef ribs in water for about 2 or 3 hours to get rid of the blood.
• Change the water every hour when some of the blood leaches out. 2 or 3 hours later, rinse the ribs and drain the water.
• Cut 1 Asian pear and ½ of an onion.
• Grind the pear and onion together in a blender.
• Pour the pear and onion mixture on to the beef ribs.
• Mix the sauce with the ribs and set them aside for an hour. This will help get rid of the strong meat flavor and make the meat sweet and tender.
• In a bowl, combine ½ cup of soy sauce, 2 Tbsp of cooking wine, 1½ Tbsp of minced garlic, 1 tsp of minced ginger, 1½ Tbsp of sugar, 1½ Tbsp Honey, 1 Tbsp of sesame oil, ¼ tsp of black pepper, and 3 Tbsp of finely chopped green onions. Mix everything until the sugar and honey dissolves.
• 1 hour later, pour the sauce mixture on the beef ribs and mix again.
• Cover the ribs with plastic wrap and marinate them for a day in the refrigerator. Flip over all the ribs once or twice while it is marinating.
• The next day, grill some of the marinated beef ribs with a little of the extra sauce on a heated pan or grill.
• Cook them until the ribs are well done.
• After they are cooked I like to put them in a 350 degree oven for about 5 or 10 minutes.
• I also freeze half of them and reheat them in the oven. I actually like them the second time better. I like to cook them until they are really well done.

I LOVE this marinade and I am planning to try it on a different cut of beef. I will keep you all posted on how that works out.

Enjoy!