Spesial TANPA Arak Masak! Resep KOREAN BBQ : Galbi [Bisa Pakai Ayam]

Name: Korean Beef Galbi Recipe
Yield: 8-9 servings
Ingredients: 1 kg beef short ribs (galbi); 300 g galbi sauce; 200 g Century pear; 120 g onion; 5 cm ginger; 8 clove garlic; 80 ml soy sauce; 2 tbsp fish sauce; 30 g palm sugar; 2 tbsp honey; 1 tsp black pepper powder; 100 ml water; 1 pc green onion; 3 clove garlic, small; 35 g gochujang; 50 gr doenjang (Korean miso); 1½ tbsp sesame oil; 2 tsp rice vinegar; 2 tsp sugar; ½ pc onion; 5 pc red Thai chili; 3 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp palm sugar; 200 ml water; Kabocha (Japanese pumpkin); Lettuce; Garlic, halved; Japanese rice / white rice; Kimchi

Devina Hermawan February 14, 2023 Watch on YouTube ↗

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Korean Beef Galbi Recipe

Makes 8-9 servings

Bahan

Bahan saus galbi:

Saus cocolan I (ssamjang):

Saus cocolan II (korean sweet sour dipping sauce/ cho ganjang):

Pelengkap:

Cara Membuat

Potong pir, bawang bombai, iris tipis jahe dan bawang putih lalu masukkan ke dalam blender
Masukkan kecap asin, kecap ikan, gula palem, madu, lada hitam, dan air, blender hingga halus lalu campurkan sebagian ke dalam daging. Diamkan minimal 1 jam
Masak sisa saus galbi hingga matang untuk disimpan sebagai stock
Untuk cocolan ssamjang, cincang halus daun bawang kemudian masukkan ke dalam mangkuk
Masukkan bawang putih halus, gochujang, miso korea, minyak wijen, cuka beras, dan gula pasir, aduk hingga rata
Untuk cocolan kedua, iris tipis bawang bombai dan cabai rawit. Di dalam mangkuk campurkan cuka, kecap asin, gula palem, air, bawang bombai, dan cabai rawit, aduk rata
Panaskan panggangan, beri sedikit minyak lalu panggang daging hingga matang di kedua sisi
Masak daging bersamaan dengan kabocha dan bawang putih lalu gunting-gunting daging
Galbi siap disajikan dengan saus cocolan dan pelengkap lainnya

Ingredients

Galbi Sauce ingredients:

Dipping Sauce I (Ssamjang):

Dipping Sauce II (Korean Sweet Sour Dipping Sauce / Cho Ganjang):

Add-ons:

Steps

Slice the pear and onion. Slice the ginger and garlic thinly, then add into the blender.
Add soy sauce, fish sauce, palm sugar, honey, black pepper, and water. Blend until smooth, then mix some of it with the meat. Marinate for at least 1 hour.
Cook the rest of the galbi sauce to store in the fridge.
For the Ssamjang Dip, mince the garlic finely and place in a bowl.
Combine the garlic with gochujang, Korean miso, sesame oil, rice vinegar, and sugar. Mix well.
For the second dip, slice the onion and Thai chili thinly. In a bowl, combine vinegar, soy sauce, palm sugar, water, onion, and Thai chili. Mix well.
Heat the grill. Add some oil, then grill the meat until cooked on both sides.
Grill the meat with kabocha and garlic, then cut the meat.
Galbi is ready to serve with the dipping sauces and add-ons.