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Barbecue Beef Recipe

Galbi Gui – Korean Bbq Beef Short Ribs

Galbi, or kalbi generally refers to a variety of gui or grilled dish in Korean cuisine that is made with marinated beef, or pork, short ribs in a ganjang-based sauce, that is also more widely known in Western culture as Korean soy sauce.

Appetizing and delicious, Galbi Gui, is Korean BBQ food at it's best and very popular in the United States. The dish also represents a very accessible way to enter the World of Korean cuisine, as some of it's textures and flavours will be familiar with many of whom who try it for the very first time.

Galbi Gui is well known for it's succulence and subtle balance of flavours which make it an ideal dish to serve as part of a main course, or as part of a buffet at a gathering.

Ingredients: 16 ribs

1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
1 Asian pear, chopped or 1/2 Korean pear
1 onion, chopped
2 tbls. minced garlic
4 tbls. sesame oil
1 tbls. ground pepper
1 tbls. juice of ginger

There are two types of cut of beef ribs that you should obtain from a Korean market if possible, one type is where the rib is wrapped with thinly sliced meat with one side attached to a bone and the other is a third to a quarter of an inch thick piece of meat that is sliced across the bone, so 3-4 bones are in one piece.

Pear acts as a tenderiser and also adds flavour. The best is Korean pear which contains more water and sweet flavour, has a soft texture and it is almost as large as a cantaloupe. If you can't obtain any Korean pear, you can use Kiwi as a substitute albeit using a smaller quantity.

First of all wash all of the meat thoroughly and remove any bone scraps that you find stuck to the meat. These bone scraps appear quite rarely, but take the time to have a good look for them and remove any that are present.

Once washed and cleaned, soak the beef ribs in water for an hour, and then drain.

Blend together the chopped onion and pear, and puree in a food processor, then pour the mixture out into a large bowl, adding the remaining ingredients, stirring thoroughly until combined.

Marinate the beef ribs for 12 hours or overnight, leaving covered in the refridgerator. As with all red meats, the longer you leave it to marinade the better, as this will allow the meat fibres to break down slightly, making the meat more succulent and flavoursome.

Remember that beef ribs usually cook fairly fast, 2-3 minutes on one side, so take great care not to overcook them on your grill.

Traditionally, Galbi Gui is grilled using wood charcoal though it can be cooked just as well on a conventional outdoor charcoal or gas BBQ grill.

Our diminuative Weber One Touch kettles do the job just great, so you don't need an all singing or dancing grill to make superb tasting Galbi Gui.

What is Korean Gui?

Gui or guee (ku:i) is a generic term to refer to grilled dishes in Korean cuisine.
These most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients.

Korean Meat-based grilled dishes are collectively called gogi gui, Gui made with pig or cow's intestines is collectively called naejang gui or yang gui, Gui made with pig or cow's intestines is collectively called naejang gui or yang gui.

About the Author

Barbecue Party is a leading resource that provides a regularly updated BBQ news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, BBQ gas, competition schedules, product reviews, helpful guides, hundreds of delicious BBQ recipes, restaurant reviews and much more.

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I need help with a Beef Bulgogi Recipe (Korean Barbecued Beef)?

I am trying out different Beef Bulgogi recipes, but I am having a hard time finding the perfect beef cut to use. Is there anyone out there that can help me?

Or, if you have a Beef Bulgogi recipe you would like to share, I would love to try it!!

Thank you!

Bulgogi Recipe – Korean Barbequed Beef

There are three dishes in Korean cuisine most people are familiar with. The first one is kimchee, fermented spicy cabbage. Either you love kimchee or you don’t, there are no shades of gray. The 2nd and 3rd most popular are Korean barbecued beef dishes, bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi are the cuts of beef used as well as the cooking method. Traditionally short-ribs are used for preparing Kalbi and is cooked on a charcoal grill or broiled in the oven. Bulgogi on the other hand is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried. Both dishes use a similar or same type of marinade.

Bulgogi can be served as a main dish over a bowl of hot steamy white rice or as a component in other Korean dishes such as japchae, lettuce wraps, banchan (an assortment of Korean side dishes), bibimbap, and kimbap to name a few. However you decide to eat it, bulgogi will soon become a favorite in your home too! I have also included a gluten-free variation as well. Enjoy!

Bulgogi /Pulgogi Recipe
Ingredients

1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.

1/3 cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.

3 Tbl white sugar

1 Tbl sesame oil

3 cloves of garlic, minced

1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers

2 green onions including the white parts, finely sliced into small pieces

2 Tbl toasted sesame seeds

1/4 tsp of red pepper flakes

2 pinches of black pepper

*optional 1/4 tsp. of ginger, finely minced

Side note: Many bulgogi recipes call for shredded apples or Korean apple-pears. Because the meat is sliced very thinly, I’ve found the addition of fruit to sweeten and tenderize un-necessary especially when using rib-eye steak purchased from either a Korean or Asian grocery store specifically cut for bulgogi.

Directions:

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!
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Bulgogi (Korean Barbecued Beef)

"Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (recipe below)

4 servings

Ingredients

* 3 tablespoons soy sauce
* 1 tablespoon sesame oil
* 1 tablespoon sesame seeds
* 1 clove garlic, minced
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon monosodium glutamate (MSG) (optional)
* 1 pound beef top sirloin, thinly sliced
* 1 carrot, julienned
* 1 green onion, chopped
* 1/2 yellow onion, chopped

Directions

1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
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Korean Cucumber Salad
Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef)

2 Servings

Ingredients

* 1/4 cup white vinegar
* 1/4 teaspoon black pepper
* 1/2 teaspoon red pepper flakes
* 1 teaspoon vegetable oil
* 2 tablespoons sesame seeds
* 1 cucumber, thinly sliced
* 1/2 green onion, sliced
* 1/2 carrot, julienned

Directions

1. In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
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Smoke Grilled Beef Bologna Recipe by the BBQ Pit Boys