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Korean BBQ Marinade for Galbi, Bulgogi and Tofu

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.

Difficulty: Intermediate
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free
Description

Modified for pitta dosha.

Ingredients
    Marinade
  • 1/2 Korean Asian pear (or 1 medium apple)
  • 1/2 medium sweet red onion (grated)
  • 1/2 inch chunk each fresh ginger and fresh turmeric (or a 1 inch chunk of either)
  • 1/2 cup organic tamari
  • 1/2 cup water
  • 4-6 tablespoons real maple syrup
  • 2 Tbsp apple cider vinegar
  • 3 tablespoons sesame oil
    • Traditional galbi
  • 3-4 pounds cross-cut beef short ribs (flanken or LA galbi cut, about 1/3 inch thick)
Instructions
    Marinade
  1. 1
    Blend all the marinade ingredients in a high-speed blender as fine as possible.
  2. 2
    Use the marinade immediately, or refrigerate for up to 3 days.
    3. Galbi
  3. 3
    Rinse the ribs to wash off bone dust and soak for 20 minutes.
  4. 4
    Cover the ribs completely with the marinade and let marinate for 6-8 hours or overnight.
  5. 5
    Grill: preheat the grill over medium-high heat and grill the ribs, turning only once, 2-3 minutes on each side.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
Read it online: https://www.bwellayurveda.com/recipe/korean-bbq-marinade-galbi-bulgogi-tofu/

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