Suwon galbi
Beef short ribs butterflied into one long strip, marinated in salt (not soy sauce, as in the rest of Korea) and grilled at the table. Suwon has been famous for them for decades.
Ingredients
- 1.2 kg thinly cut beef short ribs (flanken or Korean cut)
- 1 grated Asian pear or apple
- 1 grated onion
- 6 garlic cloves
- 2 tablespoons of sugar
- 1 tablespoon of salt
- 2 tablespoons of sesame oil
- Pepper
- Lettuce and ssamjang
How to make it at home
- Soak the ribs in cold water for 30 minutes to draw out the blood, then pat dry.
- Mix the pear, onion, garlic, sugar, salt, sesame oil and pepper.
- Marinate the meat for at least 4 hours.
- Grill it over coals or on a very hot griddle, a few minutes on each side.
- Cut it with scissors and eat it wrapped in lettuce with ssamjang.
The trick: The pear tenderises the meat: don’t skip it.