Definition 2 - Gui: Now, don't get all up arms that this entry's title might seem like a slightly insensitive mispronunciation of the word 'grilling'. Quite the opposite in fact- gui translates to grill.
Ok, so here's how it's done…
Go to an Asian grocery store and ask for short ribs. I like New York Mart in Sunset Park, Brooklyn. There, a conscientious butcher will ask you how thin you want your beef cut by doing that Kids in the Hall 'I Crush' thing with their fingers. Go with thin for marinade penetration as well as grill time. In addition to five pounds of beef short rib, you'll need the following:
- 1 cup brown sugar, packed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin (rice wine)
- 1 small onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated (I went with a Xinjian fragrant pear)
- 4 tablespoons minced garlic
- 2 tablespoons dark sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
Rub the brown sugar over all the meat, and let it sit for 10 mins or until they hit room temp. While your Galbi dudes are taking a time-out, whisk the rest of the ingredients in a bowl. Split the meat into two gallon-sized ziplock bags and pour half the marinade into each. Mix it up a bit, and drop those future taste bombs in the fridge for four hours.
I suggest spending this intermediary time drinking rice wine and listing to traditional Korean music. But it's your world, bro.
At the four hour mark, crank the egg to 300 - 400 degrees. I served my Bulgalbi with grilled baby bok choi and Ja Mushrooms seasoned in salt, pepper and fennel seed powder, plus some olive oil and lemon. Get these on first, as they'll take longer.
Then drop those bulgalbi on the grill directly above the coals, 4 minutes per side. And bam, it's over, you've won.
기지도 못하면서 뛰려고 한다,
Meat Hunx