GALBI / KALBI - Korean BBQ....sweet, tangy, juicy and spicy goodness.
4 lbs. pork ribs (i used country style ribs)Radish
Green leaf lettuce or bib lettuce
Kimchi ( HOMEMADE or store bought)Steamed white rice
2 C soy sauce or Tamari
1 C brown sugar
1/4 C sesame oil
3 T rice wine vinegar
4 cloves garlic, grated
1 medium sweet onions, grated
1 small Asian pear, grated
1 bunch green onions chopped (save some green parts for garnish)
1 T pepper paste (Gochujang)
Mix all the marinade ingredients. Save 1/2 of the marinade for dipping sauce* or if you think your meat needs more marinade then use the saved mixture.
Toss the ribs with the marinade. Covered and refrigerated for at least 4 hours or overnight.
Grill or broil the meat for 15 minutes or instant read thermometer is at 150 degrees F.
Serve with steamed rice, homemade kimchi and thinly sliced raddish.
*Bring the extra marinade to a soft boil for your dipping sauce.
*YOU CAN MAKE BEEF OR CHICKEN GALBI/KALBI USING THE SAME MARINADE. IT'S AS GOOD AS THE PORK GALBI.
I love, love this dish.