Mother home Recipe Wink Wink ;) (from Savur )
1 lb. bone-in beef short ribs, cut crosswise, about 3" thick
1⁄2 cup fresh pineapple juice
1⁄4 cup soy sauce
1⁄4 cup sugar
2 tbsp. rice wine vinegar
2 tbsp. sesame oil
2 tbsp. sesame seeds, lightly toasted, plus more for garnish
2 tsp. freshly ground black pepper
5 cloves garlic, mashed into a paste
1 small white onion, sliced
For serving
2 scallions, thinly sliced
Gochujang (Korean hot pepper paste)
Kimchi, for serving (optional)
Green leaf lettuce, for wrapping
It’s not a family recipe, but it’s a tried and tested one we rely on time and time again. Ask any Korean, and they will tell you that their mothers and grandmothers don’t measure and do everything by taste and feel. Unfortunately, that’s how I do most of my own cooking, especially when it comes to Korean dishes. So, when my husband asked for my family recipe, I told him a little bit of this, a dash of that, and a cup of you-know-what.
As he grew frustrated over the years, he stopped asking and did his own research. He found one recipe online that we both approve of. I think Saveur did a good job with their due diligence; the ratios are about right. My own family recipe calls for kiwi instead of pineapple juice, and we don’t use onions, but honestly, I think many other Koreans do. The key is the unique acids in all the ingredients I mentioned, which break down the beef so that you have a more tender short rib. We recommend marinating it for 12-24 hours but not more, as it will get too tenderized.
Enjoy, and let us know how your galbi turns out!
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