Korean Style Ribeye

Whenever I see galbi on the menu I must order it. My favorite is yangnyeom-galbi, or marinated short-ribs. This delightful Korean dish is a bit sweet and salty but, the richness of the short ribs brings the flavors in balance. Although a restaurant favorite, I had never tried making it at home.

Then one day with galbi on my mind and only ribeye on hand I decided to try a new recipe. Ribeye is a great marinating meat. The marbling in rib-eye quickly absorbs the marinade giving the meat a more intense flavor. It is also a more tender piece of meat and does not take as long to marinade.

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In a small bowl, mix together two tablespoons of rice wine, or mirin, a fourth a cup of soy sauce, two tablespoons of sugar, six cloves minced garlic, four sliced scallions, a fourth a cup of crushed red pepper, and two teaspoons of toasted sesame oil.

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Salt and pepper the steaks. Place in a baking dish and pour the marinade over them. Refrigerate for 2 – 3 hours. Remove from the refrigerator and let set out for 1 hour before cooking.

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Heat a grilling pan to hot. Place steaks on pan and gill undisturbed for 4 minutes to get those great grill marks. Flip the steaks over and grill undisturbed another 4 minutes.

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Serve with a traditional Korean side dish of bean sprout salad: Rinse a pound of bean sprouts under cold water and drain. Bring a pot of water to boil. Add the sprouts and blanch for 3 minutes. Return to the strainer and allow to cool slightly. In a small bowl mix one and a half tablespoons of sesame oil, a tablespoon of soy sauce, and half a teaspoon of sugar. Place the sprouts into a bowl, add two sliced green onions, two cloves of minced garlic with salt and hot red peppers, to taste. Lightly toss together.

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Yum, what a great meal! It is easy to make and so delicious! – Ella

Korean Style Ribeye

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 2 tablespoons mirin
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 6 cloves garlic, minced
• 4 scallions, sliced
• 1/4 teaspoon crushed red pepper
• 2 teaspoons toasted sesame oil
• 2 rib-eyes

Directions

  1. In a small bowl, mix together the mirin, soy sauce, sugar, garlic, scallions, red pepper, and sesame oil.
  2. Salt and pepper the steaks. Place in a baking dish and pour the marinade over them.
  3. Refrigerate for 2 – 3 hours. Remove from the refrigerator and let set out for 1 hour before cooking.
  4. Grill the steaks 3-4 minutes per side, depending on the thickness. Meat should be medium rare.

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