A fruit-sweetened Korean BBQ marinade for traditional galbi (beef short ribs), bulgogi, tofu and vegetables. Gluten-free, dairy-free and nut-free, modified for pitta dosha and lower in histamine than the traditional recipe. Please read the notes before making the recipe.
Korean BBQ Marinade for Galbi, Bulgogi and Tofu
Description
Modified for pitta dosha.
Ingredients
Marinade
Traditional galbi
Instructions
Marinade
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Blend all the marinade ingredients in a high-speed blender as fine as possible.
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Use the marinade immediately, or refrigerate for up to 3 days.
Galbi
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Rinse the ribs to wash off bone dust and soak for 20 minutes.
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Cover the ribs completely with the marinade and let marinate for 6-8 hours or overnight.
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Grill: preheat the grill over medium-high heat and grill the ribs, turning only once, 2-3 minutes on each side.
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Or broil: lay the meat in a single layer on a broiling pan on the top rack, about 6 inches below the broiler. Cook until slightly charred and caramelized, 5 to 6 minutes, then flip and cook 3-4 minutes more. Watch closely so they don't burn.
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Or pan-fry: preheat a cast-iron skillet on high for 2 minutes, then decrease the heat to medium. Lay 4 or 5 ribs in a single layer and cook 4 to 5 minutes. When the pan gets dry, add marinade through a strainer. Flip and cook another 4 to 5 minutes, until the sauce is gone and the ribs are nicely browned.
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Enjoy the galbi wrapped in lettuce, Korean perilla leaves or any greens, with rice and Korean side dishes (banchan).
Note
- If you can't find Korean pears, use a sweet apple such as Honeycrisp; no need to peel it. About 1/4 cup organic apple or pineapple juice also works (pineapple juice may be high in histamine).
- Low histamine: substitute coconut aminos for tamari. Substitute leeks for the onion if you can't have onions.
- For vata and kapha dosha, or if you're not on a low histamine diet, you may add 1/2 tsp black pepper and 2 cloves of garlic.
- Ribs can easily burn because of the natural sugars from the fruit and maple syrup.
- When grilling, boil the excess marinade for 3-5 minutes, strain, and serve it over your dish. The marinade is also a nice addition to an Asian salad.
- Inspired by Korean Bapsang's LA galbi recipe.
