Korean Galbi – Bulgogi Style

Remember my Yakiniku dish in my sister’s place? Well, I still have some of the left-over beef short ribs and thought of cooking up something from it. I was thinking of making some real grilled Korean Galbi, but I already have them sliced thin already so I can’t do that. Then, I realized I can still cook bulgogi way. 😀

Here is the line-up:

First, slice up the onions and mince the garlic and scallions.

Now, let us start making the marinate. This is what I like about the dish, you just need to marinate it and everything is done. Get some light soy.

Add some sugar in it.

Put in some sesame oil. This gives a nutty aroma with the dish which I really liked! 🙂

Here is the tricky part. We need some real pear juice! Turn this

Into this!

We need the juice of the pear with the marinade. Pour it with the marinade!

Remember the sliced onions and minced garlic and scallions? Here they are!

Add it with the marinade!

Lastly, add the sliced short ribs and let them marinate for at least 30 minutes. 🙂

Ofcourse, mix everything so that it marinates evenly!

Now let us toast some sesame seeds. Place the sesame seeds on a hot pan.

Then just toast it. You will know if it is done it it smells good and if it browns. Sometimes, the sesame seeds even jump!

Now, let’s start cooking the meat! Obviously, we butter the pan!

Spread the butter! 😀

Then just pan fry/roast the short ribs and that’s pretty much it 😀

Then serve everything and top it with some toasted sesame seeds and some chopped scallions. 🙂


I like the sweetness of the pear juice that incorporated here. It had a good balance with the light soy. Moreso, the toasted sesame seeds gave a smokey aroma to the dish. The whole dish is light yet flavorful. It is best eaten with rice.

The dish just needs more color and it would be much much appealing to the eye. Maybe some julienned carrots perhaps? 🙂


4 responses to this post.

  1. Posted by sheila's ditsi on November 26, 2009 at 4:00 am

    hey hersh.. this dish seems easy to prepare! just what i need for my weekly meal plan. thanks for this.


  2. Posted by sheila's ditsi on November 26, 2009 at 4:01 am

    oh i forgot to ask, what part / kind of beef should i buy to prepare this meal?


    • If you were to really copycat my dish, use beef short ribs thinly sliced 😀 but if you were to stick with traditions, use rib eye or sirloin thinly sliced for the bulgogi 😀 For the kind of beef, if possible use American Beef at least Choice Grade, if not, just go for the Australian beef in the supermarket, do not use local beef 🙂


  3. Posted by sheila's ditsi on November 26, 2009 at 5:15 am

    hey wait a minute.. you didnt mention in which part i should put in the whiskey!!


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