Hot off the press is the news that I finally scored a seat at the island to watch my dear friend Marie and her mother make their much loved, anticipated and devoured Korean Galbi. All I can say is I took pages of notes and re wrote them in a frenzy of excitement, a feeling that often accompanies being out of my cooking element. After 30+ years without divulging her recipe, even to her daughter, I was actually recording it all!

Delightful !!! The only way to eat short ribs!!! These will be your words soon! 

This meat must marinate for at least 24 hours, so send out your tired and hungry for takeaway tonight…Tomorrow they will be in for a lovely treat!!!  Once the meat has marinated, the preferred Korean method of cooking these is to grill them on a very hot grill. 

{Serves 10}

Begin with 5-6 pounds of korean style short ribs. ( they are long and thin, bone in ) Any Korean market will sell.

Take the meat and pound even flatter so that the marinade has a chance to settle in the tiny spaces, being very careful not to hit the bones as it will create fragments that will stick to the meat… ( wash the meat if you desire after they have all been pounded to remove any potential bone shards )

{For the marinade}

1/2 large sweet or yellow onion pureed in food processor to a fine paste like consistency

2 bulbs of garlic finely chopped ( almost paste like ) in food processor

1 & 3/4 – 2 c of soy sauce ( not reduced sodium )

1 & 1/4 c of pure sesame oil ( she prefers Kadoya Brand ) 

1/3 c honey

1 c of corn syrup

2/3 can of coca cola ( no other brand )

1/4 c pure granulated sugar 

1 tsp of pepper

1/2 tsp of salt ( to taste )

2-3 tbsp of toasted sesame seeds

Combine all in very large bowl with the meat, making sure all meat is covered with sauce. You can freeze after an hour by placing in freezer safe container, or refrigerate for at least a day before grilling. 

{Serve with}

Steamed Rice

Kimchi

Sesame or other Assorted Lettuce Leaves