Galbi and Sigumchi Namul (Korean BBQ Short-Ribs with Garlic Spinach)
ingredients
all
5 lbs Korean style beef short-ribs
1 cup brown sugar
packed
1 1/2 cups soy sauce
1/4 cup honey
1/4 cup mirin
1 whole onion
peeled and roughly chopped
1 whole Asian pear
peeled, cored, and roughly chopped
7 cloves garlic
smashed
2 tsp ginger
microplaned
3 tbsp sesame oil
1 tbsp gochujaru
Korean chili powder
1 tsp ground black pepper
rice oil
as needed
2 1/2 lbs baby spinach
6 tbsp rice oil
or bran/canola oil
6 cloves garlic
finely minced
4 tbsp soy sauce
salt
to taste
pepper
to taste
1 bunch scallions
sliced thinly
3 tbsp miso paste
preferably dwenjang
2 1/2 tbsp gochujang
Korean fermented chili paste
2 tbsp mirin
1/4 cup toasted sesame seeds
1 tsp sesame oil
1/2 bunch scallions
thinly sliced
2 tsp toasted sesame seeds
For the Short Ribs
1
Rinse meat with cold water - for this style of cut, there may be bone shards. Pat dry and sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temp for 10 minutes while preparing marinade.
For the Marinade
2
Make your marinade with soy sauce, honey, mirin, onion, pear, garlic, ginger, sesame oil, gochujaru, and pepper. Mix with the beef and let sit in the refrigerator for at least 2 hours or overnight, turn several times to make sure the beef is evenly coated with that sweet sexy marinade….oh yeah!
Grilling
3
Heat grill or grill plate to hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
For the Spinach
4
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
5
Divide all your ingredients in two, you will need to make this in two batches.
6
Heat a large sauté pan to medium hot, add oil and garlic. Stir garlic until aromatic, careful not to burn, about 20 seconds and add spinach.
7
Add soy sauce, salt, and pepper. Turn heat to low and mix thoroughly for another 2 minutes until wilted. Season with additional salt and pepper if needed. Using a slotted spoon or tongs, remove spinach and put in platter.
Extra Sauce
8
In a small bowl, whisk together the scallions, miso paste, gochujang, mirin, sesame seeds, and sesame oil
To Serve
9
Garnish short-ribs with scallions and sesame seeds. Serve Ssamjang sauce on the side. Serve sautéed spinach on platter.
notes
Marinade: You may grate onion and pear, and finely mince garlic and ginger, OR rough chop and blend in food processor