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Galbi and Sigumchi Namul (Korean BBQ Short-Ribs with Garlic Spinach) | Hands On Gourmet

Serves 10 people

Ingredients

For the Short Ribs

5 lb Korean style beef short-ribs
1 cup brown sugar, packed

Rice bran or canola oil, as needed for grilling

For the Marinade

*You may grate onion and pear and finely mince garlic, ginger OR rough chop and blend in food processor
1 ½ cup soy sauce
¼ cup honey
¼ cup mirin
1 small onion, peeled and rough chopped
1 Asian pear, peeled, cored and rough chopped
7 cloves garlic, smashed
2 tsp microplaned ginger
3 Tbsp sesame oil
1 Tbsp gochujaru (Korean chili powder)
1 tsp ground black pepper

For the Spinach

2 ½ lb baby spinach
6 Tbsp rice bran oil or canola oil
4 Tbsp (or 6 large cloves) garlic, finely minced
4 Tbsp soy sauce
Salt/pepper to taste

To Serve

1 bn of scallions, sliced thinly
¼ cup of toasted sesame seeds

Instructions

For the Short Ribs

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 mins while preparing marinade.

For the Marinade

Mix your marinade 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

Heat grill or grill plate to hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3-4 mins per side.

For the Spinach

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.
Divide all your ingredients in two, you will need to make this in two batches.
Heat a large saute pan to medium hot, add oil and garlic. Stir garlic until aromatic, careful not to burn, about 20 seconds and add spinach. 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.

To Serve

Place short-ribs, garnish with scallions and sesame seeds. Serve sautéed spinach on platter.

 

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