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Suwon wang-galbi, "king galbi," are thick, bone-in short ribs butterflied into long ribbons and seasoned with salt rather than soy sauce. The lighter marinade lets the rich beef flavor shine. Grilled over high heat, they are juicy, smoky and naturally very low in carbs.
Per serving: 758 calories · 1.4 g net carbs · 25 g protein · 72 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 3 pounds thick bone-in English-cut short ribs (about 1 1/2 pounds of meat)
- Marinade: 1 1/2 teaspoons fine sea salt, 2 tablespoons allulose, 6 cloves garlic minced, 2 tablespoons sesame oil, 1/4 cup water, 1/2 teaspoon black pepper
- Sesame salt dip: 1 tablespoon sesame oil, 1/2 teaspoon salt, pinch of pepper
Instructions
- Butterfly each rib: with the bone on the board, slice along the meat about 1/3 inch thick, unrolling it away from the bone as you cut, so you end with one long, even ribbon attached to the bone.
- Score the surface lightly in a crosshatch pattern. Soak in cold water for 20 minutes, then pat dry.
- Mix the marinade, massage it into the meat, and refrigerate for 2 to 4 hours.
- Grill over medium-high heat for 3 to 4 minutes per side, until browned and just cooked through.
- Cut into pieces with scissors and serve with the sesame salt dip and lettuce for wrapping.
Notes
Nutrition
About This Dish
Suwon has been known for beef since the late Joseon era, when its cattle market was one of the largest in Korea. Suwon galbi became famous in the mid-20th century, when restaurants began serving extra-large ribs, said to be big enough for a king, seasoned with salt instead of soy sauce. The city has hosted galbi festivals and has dozens of galbi restaurants near the fortress. Wang means king in Korean. Salt seasoning is often said to show off the quality of the beef.
Pairs Well With
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 6: Beef & Korean BBQ (Suwon Hwaseong Fortress). See all Korean recipes