Discover Korean Food 160: Dr. Sook-Ja Yoon’s “Soe-galbigui, Marinated and Grilled Beef Ribs”


Soe-galbigui is a dish of beef ribs that are pre-marinated with soy sauce seasoning, then grilled over a charcoal fire. This is a favorite dish for many Koreans. Soe-galbigui may have originated from maejeok which was a method of barbecuing skewered pre-seasoned beef over a charcoal fire.

[Ingredients & Quantity]
660 g (4 ea) beef short ribs (on the bone)
13 g (1 tbsp) edible oil
10 g (1 tbsp) pine nuts
Seasoning① : 40 g (pear 100 g, 1/5 ea) pear juice, 15 g (1 tbsp) refined rice wine
Seasoning sauce② : 36 g (2 tbsp) soy sauce, 12 g (1 tbsp) sugar, 15 g (onion 50 g, ⅓ head) onion juice, 9.5 g (½ tbsp) honey, 14 g (1 tbsp) minced green onion, 8 g (½ tbsp) minced garlic, 0.3 g (⅛ tsp) ground black pepper, 3 g (½ tbsp) sesame salt, 13 g (1 tbsp) sesame oil

1. Cut the beef ribs into 6~7 cm-long, remove excess fats and tendons from bone (500 g), soak it in plentiful water for a total 3 hours, changing the water every hour to draw out the blood.
2. Slice the meat of ribs into 0.5 cm-thick, taking care not to separate the meat from the bone edges. Put narrow slits on both sides of the meat.
3. Blend seasoning ① and seasoning sauce ②.
4. Prepare pine nuts powder (6 g).

1. Marinate the beef ribs with seasoning ① for 10 min.
2. Marinate the beef ribs again for 30 min.~1 hour after adding seasoning sauce ②, mix by fumbling with hands to soak the meat with sauce evenly.
3. Preheat the grill and oil. Grill the beef ribs on high heat at about 15 cm above the heat, for 2 min. for each side taking care not to be burnt.
4. Coat the beef ribs with seasoning sauce ② again and grill it for another 1 min. then sprinkle pine nuts powder on it.

* When the heat is too low, meat juice may be streamed and untasty. Grill it on over medium heat.
* Adjust the grilling time according to the thickness of the meat.


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