Korean Short Rib Bowls

🧂 Ingredients

• 2 pounds beef short ribs
• 1/4 cup toasted pine nuts or 2 tablespoons of toasted sesame seeds

  (garnish)
• 2 green onions

  julienne (garnish)
• 2 green onions

  minced
• 2 1/2 tablespoons soy sauce
• 2 1/2 tablespoons brown sugar
• 1 1/2 tablespoons grated Asian Pear

  (optional)
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 clove garlic

  minced
• 1 teaspoon granulated onion
• 1/2 teaspoon black pepper

Instructions

• 1 Remove the silver skin on the top portion of the short ribs. This is not fat,
  but an impenetrable membrane. Once off, the meat will be more tender.
• 2 To butterfly beef ribs: Lay each rib on its side. Cut along the bone almost all
  the way through. Leave about a 1/4 inch of meat on the bottom. Flip the rib over
  and cut about 1/2 an inch away from the bone, again almost all the way through.
  Repeat this process until you can lay out the rib in a long, thin layer.
  
  Optional step: lightly score the meat. This will help the marinade penetrate the
  short rib more efficiently.
• 3 Place ribs in a resealable plastic bag. Combine marinade mixture and pour over
  ribs. Seal bag and gently massage marinade into the meat until it is well
  coated. Place into the refrigerator for 3-6 hours.
• 4 Preheat grill for high, direct heat.
  
  Remove ribs from bag and place onto grill. Grill on each side for about 2-4
  minutes or until cooked through to your desired doneness.
• 5 Once cooked, remove galbi from grill and place onto a cutting board. Cut the
  meat away from bone and slice into thin strips. Place on top of rice, garnish
  with pine nuts or sesame seeds, and your choice of sides.

Nutrition Info