This flavorful, charred dish always makes me so happy. It’s a special treat enjoyed when friends and families gather. Galbi is a dish that one hardly ever eats alone. I have made it for just myself once (in a pan), and it was not the same without that smoky charred flavor we get from the grill, while enjoying it with others. Whenever I have Galbi, it is almost always outdoors. The smoke from the grill fills the air, the Galbi-scented aroma spreads, making everyone drool.
Today, I did not make Galbi outside on an outdoor grill. I made it at work (for staff meal), on our (commercial) grill. Grill experts have differences in opinion about the flavors produced from charcoal grill vs. gas grill. But in this case, I tasted no difference…maybe it was because I was so “behgopa”? lol. It was just as smoky and juicy. I never eat galbi without Kimchi. I cook at a French restaurant, so of course we don’t have Kimchi. But I still needed something crunchy and spicy to accompany the bovine flavor of the meat. I used what we had and made a “Koreanized” salad, using a dressing made of soy sauce, garlic, sesame oil, and sugar (ingredients used in the Galbi marinade as well) tossed in with some mixed greens and thinly sliced (paper thin) onions. I like to add gochugaru (red pepper flakes) in the dressing, and in place of that I used Pigment d’Espelette(a French red chili pepper powder), “Frenching” up the meal a bit.
I made white rice with the only long-grain rice (used for rice pilaf) that we had (so different than the Korean rice I cook at home in a rice cooker). I made that in a pot, seasoned with salt. I once made the mistake of cooking that rice the way I would cook my rice at home (if I were to cook it in a pot). I never season Korean rice, and when I didn’t season the rice we had at work, it turned out so bland and tasteless. So, this time, I definitely added salt. It was as close as I can get to the rice I eat at home. I tried to make this meal as Korean as I can in a French kitchen (with the limited time I had).
My coworkers always get super-excited whenever I make Galbi. The first time I made it for them, they raved on about it for days. Some of them had never even had this wonderful dish before I introduced it to them. And it has become one of their favorite foods. Galbi brings people together and makes everybody happy.
Galbi is an amazing dish that is so easy to make. For about 20 pieces of Galbi, I used the following recipe:
1/3cup of soy sauce
1Tablespoon of sesame oil
Sugar (I simply coat each slice of meat with sugar)
1 Tablespoon of lime juice
½ of the Asian pear
2-3Tablespoons of minced garlic
½ of an onion
First, rinse the meat in cold water to remove bad blood and impurities. This will give you a “cleaner” tasting meat.
Coat the slices of meat with sugar. Sugar is a meat tenderizer. Many people combine the sugar together with the marinade, but I personally prefer this method. I found a slight favorable difference in taste and texture when I do it this way.
Blend together the pear, garlic, and onion until you get a white milky texture. Add to the soy sauce. Add sesame oil and season with black pepper.
Add the marinade you just made to the meat. Coat (using your hands or a brush) each slice to soak up all that yumminess. Marinate overnight, grill the next day. When grilling, you want to get a good caramelization on both sides. Grilling is on high heat (for the more tender pieces of meat), so it cooks fast! It doesn’t get any easier than this to make something so “foodgasmic” and make people happy.