Galbi or Kalbi is always my favorite thing to eat at Korean bbq or Hawaiian bbq restaurants. I made a Japanese inspired teriyaki/ tare marinade and dusted the cooked ribs with our Japanese blend for extra spice and flavor. This recipe is a perfect example of why we do not put salt in our blends because we like to have full control over the final dish and there is already quite a lot of salt in soy sauce. This scallion ginger sauce is delicious tossed with grilled or roasted vegetables or mushrooms for a delicious vegetarian option.
- 4- 5 lb Korean style short ribs
- Kissed by Binchotan for dusting the ribs after they are cooked
- 1/2 cup brown sugar or more to taste
- 1 cup soy sauce
- 1 cup mirin
- Scallion- Ginger Sauce:
- 1-2 bunches of scallions charred and chopped, about 2 cups
- 1/4 cup ginger, minced
- 1/4 cup sesame oil or other neutral oil, NOT toasted sesame oil
- 1 tsp sherry vinegar
- 1 tsp fish sauce
- Salt to taste
- Mix sugar, soy sauce and mirin in a bowl until sugar is dissolved. You can also bring everything to a boil to dissolve, just make sure it cools before next step.
- Add marinade to short ribs and marinade in refrigerator for at least 1 hour up to overnight.
- Mix everything together for the scallion- ginger sauce and let sit while you heat the grill. This sauce can be made the day before.
- Heat bbq over high heat and remove short ribs from marinade letting the excess marinade drip off.
- Grill the short ribs for 3-4 minutes per side over high heat.
- Dust the short ribs with Kissed by Binchotan blend to give a complex spice to every bite. This blend is spicy so season to taste.
Things to remember
- Sugar in the marinade can burn quickly if left unattended.
- Make sure to get Korean style cut short ribs. The cooking time will be very quick because these short ribs are cut thin. Cut between the ribs before serving.
- I served these with some simple sauteed bok choi.