Winnipeg is a thriving city, appreciated for its history and cultural diversity. It is famous for its world-class attractions, its many winter and summer festivals, and its top-notch food scene....
Tough times, is what we seem to be having a lot of lately. The unprecedented moments can be trying for everyone. Life is a balance of yin and yang -...
I’m always so amazed at the culinary of art of Korean food. With such simple and few ingredients, such bold flavours, complex and layered - bite after bite dancing on...
As snowflakes flutter from above, we celebrate family by hosting a charcuterie night. All sorts of cured meats, pickles, olives, fruits and more. A great time to test out some...
As the temperature continues to plummet, and winds reach ridiculous heights. What a great time to pour a glass of your favourite wine, hit the deli and find pairings with...
BulGalbi (Korean BBQ Short Ribs)
In our house, we bbq regardless of the weather. This recipe for Korean Galbi (ribs) is a favourite. These ribs are great on the grill or even seared on a heavy pan. I prefer not to broil the meat in the stove, as I find that it comes out a bit too dry.
These are 1/4” short ribs - some butchers call this LA ribs or Miami ribs. Why? Traditionally, Korean ribs are butterflied braising short ribs and this cut of rib did originate in LA - but Miami? That I’m not sure.
So, here is how you make juicy flavourful Korean Galbi - serve with fresh rice, cloves of garlic, kimchi, leaf lettuce, SsamJang and whatever banchan (Korean side dishes) you choose.
5lbs of ribs (rinse under cold water, until the water runs clear)
2.5 cups of soya sauce (I use Kikkoman)
1/2 cup of sugar or honey
2.5 tbsp of garlic powder
1-2 tsp of black pepper
3/4 cup of warm water
Combine the ingredients and stir until well blended (you may want to heat it a little to make sure that the sugar/honey is completely dissolved)
Dip the ribs, one by one in the marinade. Stack the ribs rib side down perpendicularly in a baking pan. Drizzle the leftover marinade over all the ribs.
Ideally, leave it in the fridge for approximately 2 hours.
Cook the ribs on medium heat on the grill, and baste the ribs with the residual marinade.
Alternatively, if you have a cast iron or non-stick pan, heat it to medium high and sear both sides (a minute per side), and then turn down the heat to medium and allow to heat all the way through for about 3-5 minutes - this should give you nice medium rare ribs, longer if you want to have well done but turn down the heat to medium low.
Let the ribs rest for 5-10 minutes before serving.
Note: Unless it is out stew or soup, Korean food is eaten at room temperature.
SamGyeopSal (BBQ Pork Belly)
Tender thick slices of pork belly - tri-striated (Sam = Three; Gyeop = Layer; Sal = meat).
There are two ways the we can eat this scrumptious bbq - marinade the pork belly first, or have SsamJang on the side. (Ssam = wrap; Jang = sauce).
Marinade Recipe serves 4 (approx. 3lbs)
1/4 cup of DoenJang (soy bean paste)
2 tbsp of KoChuJang (red pepper paste)
1 tbsp Honey
1 tbsp Minced Garlic
1 tbsp Sesame Oil
1 sprig Scallion Chopped
1/2 tbsp Sesame Seeds
Serve with fresh rice, leaf lettuce, and whole garlic cloves.
Equal parts -
KochuJang, DoenJang, Honey, Minced Garlic, a drizzle of Sesame Oil