Sous Vide Korean Short Ribs (Galbi)
SOUS VIDE KOREAN SHORT RIBS (GALBI)
Featuring tender, fall-apart short ribs marinated in a sweet and savory Korean BBQ sauce, grilled to perfection.
Equipment
- 1 Sous Vide
- 1 Cast Iron Pan or Grill
- 1 Ziplock Bags or Vacuum Sealer
Ingredients
- 2 lbs Beef Short Ribs cut half-inch thick
- 1 container CJ Korean BBQ Rib Marinade reserve some for glazing
- 2 stalks Green Onions finely chopped for garnish
- 1 tbsp Toasted Sesame Seeds for garnish
Instructions
- Marinate the Ribs: Place the short ribs in a Ziploc or vacuum-seal bag, add enough marinade to coat the ribs well. Reserve a small amount of marinade for glazing later. Seal the bag, removing as much air as possible. Marinate in the refrigerator for 48 hours, turning the bag occasionally to ensure even coverage.2 lbs Beef Short Ribs, 1 container CJ Korean BBQ Rib Marinade
- Sous Vide the Ribs: Preheat your sous vide cooker to 135°F (57°C). Transfer the marinated ribs into a sous vide bag, remove air, and seal. Cook in the water bath for 24 hours.
- Sear the Ribs: Heat a cast-iron skillet over high heat. Remove the ribs from the sous vide bag and sear for 1-2 minutes on each side until a perfect char is achieved.
- Glaze the Ribs: While the ribs are searing, reduce the reserved marinade in a small saucepan until thickened. Brush this glaze over the ribs just before serving.
- Garnish and Serve: Sprinkle the ribs with chopped green onions and sesame seeds. Serve immediately.2 stalks Green Onions, 1 tbsp Toasted Sesame Seeds
Notes
FAQs
Q: Can I make my own marinade?
A: Yes, you can make your own marinade. However, using a store-bought marinade like CJ’s Korean BBQ can save time and still deliver fantastic flavor. It’s all about reducing time in the kitchen without sacrificing the quality of the final product.
Q: What if I don’t have a sous vide machine?
A: Without a sous vide, you can grill the ribs. To ensure tenderness, enhance your marinade with natural tenderizers like pear or pineapple if you’re not using the sous vide method, as these will help break down the muscle fibers effectively.
Q: Can this recipe be prepared ahead of time?
A: Absolutely! You can marinate the ribs and sous vide them ahead of time. Just sear them before serving to get that fresh, crispy exterior.
Deep Dive: Understanding Korean Short Ribs
Cultural Significance and Origins: Kalbi, or Galbi, refers to grilled short ribs in Korean cuisine. This dish holds a special place at Korean tables, often featured during gatherings and celebrations. Traditionally, Kalbi involves ribs marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and often, pureed pear or kiwi to tenderize the meat. The origins of Kalbi trace back to the Goguryeo era in Korean history, where grilling marinated meats was a prevalent method of cooking.
Evolution and Adaptation: As Korean cuisine has spread globally, Kalbi has adapted to various regional tastes and cooking styles. In places like Hawaii, where Korean influence merges with local preferences, adaptations often include using ready-made marinades like the CJ Korean BBQ rib sauce, which provides a quick, flavorful option without the labor-intensive preparation of traditional marinades.
Short Rib Basics: Known for their incredible marbling, beef short ribs are flavorful but can be tough. Traditionally, Korean cooking uses fruit enzymes from pears or pineapples in the marinade to tenderize the meat. The sous vide process we use circumvents the need for these since it tenderizes the meat by slowly breaking down collagen at 135°F, ensuring perfect texture without falling apart
Why Sous Vide?: By cooking the ribs sous vide, we take advantage of a method that ensures they are tender and flavorful without the variability of grilling. This technique also allows the flavors to develop more profoundly, as the ribs cook in their juices, enhancing the overall taste and texture.
Choosing Meat: I prefer buying meat from Costco for its freshness and quality. While prime grade cuts will offer better marbling, choice grade rib cuts are also great if you’re on a budget. Pro tip: If the available cuts are not to your liking, you can ask the butchers for custom cuts, like half-inch thick ribs. Be cautious of bone shards from bandsaw cutting—always rinse and pat the ribs dry before marinating.
Why this Method?: This recipe is designed to maximize flavor with minimal active effort. Most of the cooking is passive; the sous vide does the work for you, making this dish not only a showstopper but also surprisingly simple to execute.