Korean Grilled Beef Plate Rib
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Udae galbi, thick plate-shaped beef ribs on the bone, carries more fat than ordinary galbi.
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Lightly scored and marinated in pear juice and soy sauce for at least 30 minutes, the ribs are browned dark over medium-high heat, then brushed with thin coats of marinade at medium. Doneness is checked by pressing the meat beside the bone: little or no red juice means it is ready.
Ingredients
Instructions
- 1
Soak 700 g beef plate rib in cold water for 20 minutes to draw out blood.
Lift it out and press very dry with paper towels so the meat sears instead of steaming or splattering.
- 2
Mix 4 tbsp soy sauce, 3 tbsp pear juice, 2 tbsp cooking wine, minced garlic, sesame oil, and black pepper until even.
Slice the green onion thinly so it can release aroma into the marinade.
- 3
Before the marinade touches raw ribs, transfer part to a clean bowl for the final brushing.
Score the ribs, rub with the remaining marinade and scallions, and refrigerate for at least 30 minutes.
- 4
Heat the grill pan well over medium-high heat, then place the rib on it.
Do not move it for the first minute; once the surface browns deeply, cook each side for 4-5 minutes.
- 5
Lower the heat to medium and brush on the marinade reserved in a clean bowl before touching raw ribs in thin layers.
Because the sugars can burn, do not pour it on thickly; cook about 4 more minutes until glossy and slightly reduced.
- 6
Press the meat near the bone; it is ready when it no longer releases much red juice.
If the rib is thick, cover briefly to finish cooking, then rest 3 minutes and slice across the grain.
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