KOREAN FOOOOOOOOOOD!!! PART FIIIIIIIIIVVVVVVVVVEEEEEEEE!!!!!

Galbi (Beef Short Ribs)

Hi! For this final post, I'm going to be trying to make Korean barbecue. Korean barbecue consists of a variety of different dishes, but here I'll be trying to make galbi, which translates into ribs (Ha 58). This is probably one of my favorite Korean foods, and maybe one of the more well known ones. Generally in order to make this dish you'll want beef short ribs, but you can also use pork or chicken if you'd like (Ha 58). So let's get started!

Ingredients

So the ingredient you'll need are...

• 3 lbs. of beef short ribs (we used L.A. galbi),
• 1/2 of a small kiwi,
• 1 small yellow onion,
• 6 cloves of garlic,
• 1 (1-inch) piece of ginger,
• 1/2 a cup of soy sauce,
• 1 tbsp. of of sesame oil,
• 1 tbsp. of granulated sugar,
• 2 tbsp. of brow sugar, 
• 1 tsp. of ground black pepper,
• and 3 green onions (Ha 58).

Here are the ingredients!

Materials

Some materials that you might find yourself needing include...

• A tong, 
• a bowl (or a few),
• a blender,
• a container,
• a knife,
• a grill (or just a pan),
• a cutting board, 
• a timer (maybe?), 
• paper towels,
• scissors,
• and a large spoon or ladle.

Steps

1. First of all, you're going to want to lay out your ingredients and materials so you can access them easily. And also be ready to wash your hands a lot since you might be touching raw beef.
2. Take your ribs, and soak them in cold water in a bowl for about thirty minutes (Ha 58).
3. While the ribs are soaking, you're probably gonna want to start making the marinade. "Peel the kiwi, yellow onion, garlic, and ginger. Chop them into chunky pieces and blend them in a food processor with the soy sauce, soju, sesame oil, granulated sugar brown sugar and pepper" (Ha 59).
4. The marinade I made ended up being a little bit too salty, so feel free to add a little bit of water into it.
5. Now you're gonna want to slice your green onions and mix them into your marinade.
6. Now that your marinade is finished, drain the water from your ribs (once ready) and dry them off with paper towels. 
7. Here the ladle or spoon might come in handy. "Put a layer of beef in a rectangular container and cover it with a generous amount of marinade. Repeat until there's no more beef and marinade left. Cover the container with a lid or plastic wrap" (Ha 59).
8. Now that you've added your marinade, leave the ribs to marinate for three hours in your refrigerator (Ha 59).
9. After those three hours are done, take out the ribs and get ready to grill! Turn your stove or grill up to a high heat and start grilling your ribs. You might want to cut the meat into smaller pieces using scissors. 
10. Now you are done! Lay out your short ribs onto a plate and voilà, you just made some delicious Korean barbecue! 

Leaving the ribs to soak

Making the marinade

Adding the marinade

On the grill

Nothing like aesthetically pleasing green stuff at the top!!! (Green Onions)

How do you eat it?

Most of the time when I have galbi, I'd just eat it with rice to be honest, or with some other side dishes. But sometimes you would eat it with lettuce, chili paste, a sauce called ssamjang and other vegetables (Ha 59). This is call ssam, but usually when I have ssam, I don't really eat it with galbi. Usually we eat it with pork or something like that.

How does it taste?

Personally, I think this is definitely one of the better Korean dishes. It's really tasty and especially awesome to eat it hot, right off of the grill. I would really recommend this, which isn't really something I could say with the other foods I made in my blogs. I guess that's because there's not really anything particularly odd about it. It's not stinky like kimchi, and there's no seaweed in it like miyeokguk or gimbap.

Summary

Galbi is a simple but delicious dish that even I, a skill-lacking cook could make. I really like that the recipe in the book was really straightforward and easy but still detailed enough to know what exactly to do. One thing I would do next time is marinate it for a little longer, as three hours didn't seem like quite enough. Thank you for reading, and GOOOODBYEEEEE!!!

Quick Questions:

• Have you ever tried out Korean BBQ?
• Did you like it? Why or why not?
• Would you make this dish?
• What dish (out of the ones I posted about) looked most appetizing to you?

          Ha, Robin. Cook Korean!: A Comic Book with Recipes. Berkeley: Ten Speed Press, 2016. Print.