Ingredients
- 5 pounds boneless short ribs
- 1 pack tteokbokki (Korean rice cakes)
- 1¼ cup soy sauce
- 1 yellow onion, diced
- 1/2 Asian pear, peeled and diced
- 2½ teaspoons chopped garlic
- 1 teaspoon chopped ginger
- 1 cup dark brown sugar
- 2/3 cup mirin
- 2/3 cup orange juice, freshly squeezed and pulp strained
- 1½ cups water
Chef notes
I love this recipe because it brings back so many childhood memories. The smell and taste of the burnt crispy ends of galbi are just so amazing! This recipe is simple but can be used on many different preparations on the grill.
Technique tip: If using bamboo skewers, soak them overnight to prevent them from burning less while cooking.
Swap option: Rice cake can be substituted with seasonal vegetables such as asparagus or zucchini.
Preparation
1.Cut the boneless short ribs in a similar size to the rice cakes (about 2½-by-3/4-inch).
2.Add the soy sauce, onion, pear, garlic, ginger, sugar, mirin, orange juice and water to a blender and blend well. Strain with a fine-mesh strainer.
3.Pour the marinade over the short ribs and refrigerate for at least 6 hours or overnight before use.
4.Bring a pot of water to a boil. Blanch the rice cakes for 5 minutes in boiling water to make them pliable to skewer.
5.Skewer the rice cake first followed by the marinated short rib, alternating and finishing with the rice cake.
6.Preheat grill to medium-high heat.
7.If you have enough sauce, you can brush them more than once.
8.Cook your skewers on the grill until the meat is cooked through, 2 to 3 minutes per side. If the rice cakes are sticking to the grill, use a spatula to scrape them off. The key is to make sure that you are not burning the marinade. Serve with pickled cucumber banchan.
