Kalbi / Galbee / Galbi-gui / Bulgalbi : Korean Barbecued Short Ribs
The dish is known by many names/spellings, hence the title. Beef short ribs used to prepare this recipe are usually available at Asian stores, already chopped up into serving pieces or you could ask the friendly butcher behind the counter to chop them up for you. However, the beef ribs I had came from my local organic farm, in a big frozen slab. My cleaver, though quite powerful for some tasks, still wasn’t up to this (or perhaps it was my arm). What I did (and what you can do) was slit the meat down to the bone in several places. This enables the marinade to penetrate well while it flavors and tenderizes.
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POSTED IN: Beef, Lamb, Pork
3 opinions for Kalbi / Galbee / Galbi-gui / Bulgalbi : Korean Barbecued Short Ribs
Shai
Jul 8, 2005 at 11:17 am
Mmmm… I love ribs! This looks yummy. I might try this out — but I don’t know what a scallion is! Ack! Also, is gingerroot the same as the ginger we use for cooking things like Tinola, etc. - or is it something else?
Stef
Jul 8, 2005 at 11:22 am
hey shai. scallions are green onions (i’ll edit:-D) and yes, gingerroot is the same as ginger root and ginger.
Mandy
Sep 6, 2007 at 11:00 pm
Green onions can be substituted for scallions, but actual scallions look a lot like green onions but have a kind of garlic/green onion mixed taste-I watch too much Food Network : )
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