Galbi Tang Dipping Sauce Food

GALBI (KOREAN-STYLE SHORT RIBS)

Galbi (Korean-Style Short Ribs) image

This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.

Provided by David Tanis

Categories dinner, easy, main course

Time 30m

Yield About 20 slices, 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

Steps:

Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams

MY KOREAN DIPPING SAUCE

My Korean Dipping Sauce image

This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)

Provided by taylortwo

Categories Sauces

Time 15m

Yield 1 batch of sauce

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce (I use Kikkoman)
3 tablespoons water
1 tablespoon rice vinegar or 1 tablespoon cider vinegar
1 tablespoon sesame oil
1 tablespoon granulated sugar
1/4 teaspoon ground black pepper
1 garlic clove, crushed
1 bunch green onion, chopped
1 tablespoon korean red pepper paste (Gochujang) (optional) or 1/2 jalapeno pepper, sliced (optional)

Steps:

Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).

More about "galbi tang dipping sauce food"

GALBITANG (BEEF SHORT RIB SOUP) - MY KOREAN KITCHEN

Web Apr 25, 2020 Ingredients for Galbitang (4 – 6 Servings) Main 1.2 kg – 1.4 kg / 2.6 pounds – 3 pounds beef short ribs, membranes removed 1 onion …
From mykoreankitchen.com
5/5 (7)
Total Time 1 hr 35 mins
Category Soup
Calories 389 per serving

Soak the beef ribs in cold water for 20 mins. Change the water a few times during this time. This is to draw out the red liquid (which looks like blood) from the meat and also to rinse out any bone fragments.
In a large pot of rolling boiling water (enough to fully cover the ribs), boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold water. Cut off any obvious excess fat from the ribs.Place them in a large clean pot. Add onions, radish, green onions, garlic, black peppers, and water (10 cups) into the pot and bring them to boil over medium high heat, covered. Once rolling boiling, reduce the heat to medium low heat and simmer for 1.5 hours.If adding, soak the glass noodles in a large bowl of cold water (fully immersed).
Gently take out the beef ribs and radish from the broth and set them aside. Strain the remaining ingredients over a large clean pot. Discard all the strained vegetables while keeping the broth. Remove the fat. (Refer to the tips mentioned above.) Thinly slice the radish and place them into the pot.
Season the beef ribs with the seasoning ingredients and gently place them into the pot. Bring the pot to boil over medium high heat for about 8 mins. Add the glass noodles and green onions and boil for a further 2 mins.

Galbi Tang Dipping Sauce Food

GALBI (KOREAN-STYLE SHORT RIBS)

MY KOREAN DIPPING SAUCE

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